Collards & Carbonara: Southern Cooking, Italian Roots
"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)