Damage: ripped top corner.

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his familys holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

InTurkey and the Wolf,Hereford shares lively twists on beloved Southern dishes, like potato chiploaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his moms burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.