• collards & carbonara
  • collards & carbonara
  • collards & carbonara
  • collards & carbonara
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collards & carbonara

southern cooking, italian roots
9 inches by 10 inches; 256 pages
september 2013
ISBN 9781616285401
about this book

What happens when you mix southern ingredients with Italian flavors? When you take lemonade-sipping, Maker's Mark-swilling southern boys and expose them to wine gulping, grappa loving Italians? When you puree black-eyed peas, stuff them into tortellini, and serve them in a ham hock and collard green brodo? As this book reveals, it's a whole new way to enjoy good food!

Through 100 recipes and dozens of full-photographs, Andrew 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. 


Some of the most mouth-watering, deliciously creative recipes include: 

  • Peccorino sfromato with neck bone gravy
  • Smoked catfish bacala
  • Romaine salad with pecorino vinaigrette and chicken  skin "croutons"
  • Black-eyed pea tortellini with ham hock brodo and collard greens
  • Boiled peanut raviolo with chicken liver fonduta
  • Ricotta cake with Satsuma preserves
  • Strawberry honeysuckle panna cotta with maple-glazed pecans


about the author

"In our first cookbook, we have tried, and hopefully succeeded, to make a convincing argument on how the food of the South and the food of Italy can be combined to make beautiful music together." 

     —Andrew Ticer & Michael Hudman


Close friends since childhood, Andy Ticer and Michael Hudman both come from big Italian families in Memphis. After college, they attended culinary school at Johnson and Wales University in Charleston, SC. After two years on the coast, they moved back to Memphis to apprentice under a French Master Chef for 18 months. Later, they enrolled at the Italian Culinary Institute in Calabria, Italy. On October 31, 2008 Andrew Michael Italian kitchen opened its doors to the public for the first time. In July of 2012, they opened their second restaurant, Hog & Hominy, a casual dining companion to fine-dining Andrew Michael across the street.

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