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By Hereford Mason
This cookbook distills the off-beat spirit of the New Orleans sandwich joint Turkey & the Wolf. Expect recipes for stacked sandwiches, salads, and sides that mix high-low ingredients and global flavors. Photographs capture the shop’s retro-kitsch vibe and step-by-step techniques for breads, sauces, and pickles. Stories behind the dishes reveal how a former fine-dining chef turned a neighborhood deli into a cult destination.