In their debut cookbook, two Memphis-born friends and chefs blend traditional Southern ingredients with classic Italian techniques for a truly unique new cuisine.<P>What happens when you mix southern ingredients with Italian flavors? When you take lemonade-sipping, Maker’s Mark-swilling, southern boys and combine expose them to wine gulping, grappa loving Italians? When you purée black-eyed peas, stuff them into tortellini, and serve them in a ham hock and collard green brodo? As this book reveals, it is a whole new way to enjoy good food. Through 100 recipes and dozens of full-color photographs, chefs Andy Ticer and Michael Hudman 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 charming combination of wit, wisdom, and reverence for their mentors and others who have inspired them along the way, the life-long friends will change the way you think of fusion cuisine. <P> <P> Sample Recipes<P> • Peccorino sfromato with neck bone gravy<P> • Smoked catfish bacalà<P> • Romaine salad with pecorino vinaigrette and chicken skin “croutons”<P> • Black-eyed pea tortellini with ham hock brodo and collard greens<P> • Boiled peanut raviolo with chicken liver fonduta<P> • Braised pig cheeks with brussels sprouts and pistachio relish<P> • Collard greens with spicy Calabrian sausage and hominy<P> • Ricotta cake with Satsuma preserves<P> • Strawberry honeysuckle panna cotta with maple-glazed pecans<P> <P> Sample TOC<P> • Starters<P> • Salads & Soups<P> • Pasta & Risotto<P> • Mains<P> • Sides<P> • Desserts<P> • Tasting Menu<P> • The Southern Pantry<P> • Sources