Collards & Carbonara
In their debut cookbook, Memphis-born chefs Andrew Ticer and Michael Hudman blend traditional Southern ingredients with classic Italian techniques for a truly unique new cuisine. Through 100 recipes and dozens of full-color photographs, the chefs share their unique culinary point of viewwith the home cook, translating the most popular recipes from their two Memphis restaurants, Andrew Michael Italian Kitchen and Hog & Hominy, into dishes you can make in your own kitchen. The innovative recipes include pecorino sformato with neck bone gravy; romaine salad with pecorino vinaigrette and chicken skin croutons; black-eyed pea tortellini with ham hock brodo and collard greens; collard greens braised with spicy Calabrian sausage and hominy; strawberry-honeysuckle panna cotta with maple-glazed pecans; and more. With a charming combination of wit, wisdom, and reverence for their mentors and others who have inspired them along the way, these life-long friends will change the way you think of fusion cuisine. Hardcover, 256 pages.