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Collards & Carbonara

Southern Cooking, Italian Roots

The first book from Memphis-based Andrew Ticer and Michael Hudman, named as two of Food & Wine's Best New Chefs 2013.

Andrew Ticer and Michael Hudman each grew up in extended Italian families in Memphis, Tennessee. Food Played a central role in both of their young lives, sparking in them both a passion for cooking and a joint career path. In this, their debut cookbook, these friends, chefs, and restauranteurs present a culmination of their lifelong obsessions, blending traditional southern ingredients with classic Italian techniques for a truly unique style of cooking.

Through 100 recipes and dozens of full-color photographs, Andrew and Michael share their unique culinary point of view with 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. With a delightful mixture of humor, insight, and reverence for their mentors and others who have inspired them throughout their journey, this book will forever change the way you think of fusion cuisine.

Selected recipes include:
-Fried Green Tomatoes, Blue Crab & Bacon Jam
-Spinach-Ricotta Gnudi with Marinara & Ricotta Salata
-Butternut Squash Agnolotti with Crab & Apple
-Duck leg Confit with Fall Sugo
-Brussel Sprouts with Speck, Tomato & Bacon-Chili Jam
-Southern-Style Collard Greens
-Pecan-Pumpkin Pie

"Integrity, sincerity, dedication and honesty are all words that come to mind reading through Andy and Mikey’s first offering. These guys are part of the proud future of American regional food. This book is a must have for anyone interested in smart American interpretation of Italian country fare. Killer stuff in here. Really!"

–John Currence, chef and owner

"Full of righteous devotion to their hometown of Memphis, inspired by the cookery of their Italian grandmothers, Andy and Michael have staked out a compelling geography where Tennessee abuts Parma, sformato gets swaddled in neck bone gravy, and collards come perfumed with nduja. To get a handle on what the best American food looks, smells, and tastes like in this post-provincial moment, cook your way through this book.

–John T Edge, series editor Cornbread Nation: The Best of Southern Food Writing

The new Italian food map, thanks to Andy and Michael: Alba in the north, Rome in the center, Memphis in the south.

–Alan Richman, GQ magazine