JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf   “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s 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. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.   Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans. “Turkey and the Wolf is a Triple-D joint that’s as funky and off the hook as any place I’ve been. As creative and delicious as it is fun, this book delivers on bringin’ their New Orleans energy home, and will keep ya howlin’ for more.” —Guy Fieri “Welcome to the Turkey and the Wolf universe—the family, friends, food, and fun that make Mason Hereford’s restaurants so special. I’m as delighted by the photography and stories as I am to see all the recipes for the food I’ve enjoyed eating over the years.” —Nina Compton “Southern food gets a kick in the pants in this exuberant and irreverent debut, a collection of high/low recipes from Hereford, whose buzzy New Orleans restaurant gives the book its title. . . . The recipes are blazing and the tone delightfully profane, making this perfect for anyone ready to check their pretensions and get a little messy.” —Publishers Weekly (starred review) A native Virginian, Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016. Bon Appétit named it the best new restaurant in America. Food & Wine and GQ called it one of the most important restaurants of the decade, and Guy Fieri featured it on Diners, Drive-ins, and Dives .   JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award–nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award–winning Eat a Little Better with President Obama’s White House chef and senior policy advisor for nutrition policy, Sam Kass. Introduction The story begins with a bad sandwich. I grew up in rural Virginia, in the tiny town of Free Union. My formative food experiences were at shabby, family-run country stores—part gas station, part convenience mart, and part takeout counter. They sold beer and gas, lures and ammo, chili-cheese dogs and biscuits with white gravy. Some sold the delicacy that my mom calls “rat cheese,” a wheel of fake cheddar that sweats all day on the counter, typically unwrapped and unrefrigerated, to be purchased by the hunk and eaten with some saltines. It’s the dairy equivalent of a loosie cigarette. Sometimes when we were hard up for lunch, we’d stop at one of these stores and my mom would grab us some bologna sandwiches. I hated those bologna sandwiches. I hated the texture of flabby off-brand cased meat. I hated the yellow mustard (which I couldn’t stomach unless, for some reason, it was on a McDonald’s burger). The only way I knew how to turn that sandwich into something worth eating was to load it with salt-and-vinegar potato chips. Never would’ve guessed that some twenty years later, my version of that bologna sandwich would be featured in magazines, on food TV shows, and, most important, in a mayonnaise commercial. Mostly, though, I loved the food in those stores. There’s Wyant’s, in White Hall, Virginia, which has been run by the Wyant family since 1888 and where the sausage biscuit never fails to hit the spot. There’s Brownsville Market, in Crozet, which has a hot case stocked with broccoli-cheese casserole and fried chicken. And there’s Bellair Market, in Charlottesville, where every week for a decade, I ordered a sandwich called The Jefferson: turkey, cheddar, and cranberry relish on a French roll, slathered with an herb mayo that shows up in my dreams (and on page 104). The store that had the biggest influence on the way I cook today didn’t make food at all. Maupin Brothers Store was a few minutes by foot from our shabby A-frame in Free Union. We went eve