Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen University of South Carolina Press The book steeps the baker

The book steeps the baker in not only the recipes

His first restaurant

New York Times bestselling author of South of Broad

Okra: A Savor the South Cookbook

nurturing the farm that his great-great-great grandfather

Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen University of South Carolina Press The book steeps the bakerAuthor: Eddie Hernandez, Susan Puckett Southern fare with a Mexican flair, by the chef co owner of the restaurant empire that Bon Apptit called a "Top American Restaurant" USA Today called Taqueria del Sol "a runaway success." Bon Apptit wrote: "Move over, Chipotle!" The fast casual food of Eddie Hernandez, the James Beard nominated chef co owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis