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Turnip Greens and Tortillas: A Mexican Chef Spices Up the Southern Kitchen

by Eddie Hernandez, Susan Puckett

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A collection of recipes for Southern fare with a Mexican flair from the chef and restaurateur features such dishes as Cajun hash, cheeseburger tacos, chicken enchilada casserole, and Creole red beans and rice burritos.
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Author nameRoleType of authorWork?Status
Hernandez, Eddie—primary authorall editionsconfirmed
Puckett, Susan—main authorall editionsconfirmed
Mosier, AngiePhotographermain authorsome editionsconfirmed
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Canonical title
Turnip Greens and Tortillas: A Mexican Chef Spices Up the Southern Kitchen
Original title
Alternative titles
Original publication date
People/Characters
Important places
Monterrey, Mexico
Atlanta, Georgia, USA
Austin, Texas, USA
Important events
Related movies
Epigraph
Dedication
To my friend and mentor, Mike Klank, who took a chance on putting a burned-out Mexican rock'n'roll guy in charge of his restaurant kitchen thirty years ago, made me a business partner, and has stuck by me through thick and thin ever since.

—Eddie Hernandez
First words
It all started with a bag full of turnip greens.
Quotations
Last words
Disambiguation notice
Publisher's editors
Martin, Rux
Blurbers
Pépin, Jacques
Lee, Matt, and Ted Lee
Edge, John T.
Dupree, Nathalie
Smith, Bill
Original language
Canonical DDC/MDS
641.5972
Canonical LCC
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▾Book descriptions
A collection of recipes for Southern fare with a Mexican flair from the chef and restaurateur features such dishes as Cajun hash, cheeseburger tacos, chicken enchilada casserole, and Creole red beans and rice burritos.
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WorldCat

Genres

Melvil Decimal System (DDC)

641.5972Technology › Home and family management › Food And Drink › Cooking, cookbooks › Cooking characteristic of specific geographic environments, ethnic cooking › North America › Mexico, Central America, and the Caribbean

LC Classification

TX716.M4Technology › Home economics › Home economics › Cooking

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