Flavor and Funk from Turkey and the Wolf

Just like the menu featured at his New Orleans eatery, Mason Hereford’s first cookbook Turkey and the Wolf: Flavor Trippin’ in New Orleans (Penguin Random House, 2022) flexes nostalgic Southern comforts that go beyond the basic pimento cheese sandwich. Between these vibrant pages—and the toasted slices of bread at his restaurant—thick cuts of bologna meet potato chips while peanut butter and bacon team up atop a patty for a burger that plays funky flavor notes across the palate.

Hereford’s introduction to food was inspired by his childhood spent in Virginia and in the aisles of corner stores. “I remember all those funny snacks like Dunkaroos and the crackers and the cheese with the little red stick,” says Hereford. “The branding and all those things were so powerful and so memorable.” Flavor Trippin’ covers all cravings, from salads to sandwiches, and desserts to drinks, all with a munchy spin.