One of the first photos you'll find inside Mason Hereford's debut cookbook, Turkey and the Wolf, is a portrait where he's surrounded not by his own dishes, but by a box of Cheez-Its, a crumbled bag of Doritos and a scattering of mixed Hershey's miniatures.
What follows is a dive into what Hereford's brother calls his "psychedelically objective imagination," a guidebook to creating the whimsical stoner food you’ll find inside his New Orleans restaurants, Molly’s Rise and Shine and Turkey and the Wolf.
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