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Heritage

by Sean Brock
Heritage

  • Comment on this title
  • Synopses & Reviews

ISBN13: 9781579654634
ISBN10: 1579654630



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Staff Pick

Chef Brock is a storyteller. His tales take the form of recipes deeply steeped in the American South. The Southern cuisine in Heritage is honest and proud, based in history and a back-to-the-roots approach. Whether diner fare, Sunday supper, or neighborhood seafood boil, these thoughtfully conceived recipes have a glorious stick-to-your-ribs goodness. Recommended By Tracey T., Powells.com

Synopses & Reviews

Publisher Comments

New York Times best seller
Winner, James Beard Foundation Award, Best Book of the Year in American Cooking
Winner, IACP Julia Child First Book Award

Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

Review

"Sean Brock is one of the most important chefs in America. In looking back at the roots of our cuisine, while always also looking forward, he's changing the face of American food in wonderful ways. Heritage will thrill, surprise, and delight as readers discover what a rich, glorious, and delicious culinary history we once had — and, thanks to chefs like Sean, will surely have again. He is an absolutely transformative figure. His food manages to amaze without ever being pretentious or inaccessible. You, too, can cook this stuff. And you should." Anthony Bourdain

Review

"Sean Brock is a national treasure, at once leading the charge to define new Southern cooking while carefully being one of the leading preservationists of true traditional, soulful Lowcountry flavors and techniques. His approach to the intersection of the old and the new is nothing short of MacArthur Prize-worthy and, most important, the recipes are deliciously easy to make, nearly intuitive poems to the very earth itself. This book instantly redefines the bridge between the ancient and the innovative and is nothing short of a gift of the magi." Mario Batali

Review

"Sean Brock has redefined what American food is. Heritage celebrates the narrative of Lowcountry cooking and tells a story that continues to inspire." David Chang, chef/owner, Momofuku

Synopsis

New York Times best seller
Winner, James Beard Award for Best Book in American Cooking
Winner, IACP Julia Child First Book Award

Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper's Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more

Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) for which he has become so well-known. Brock's interpretation of Southern favorites like Pickled Shrimp, Hoppin' John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.


About the Author

Sean Brock is executive chef and partner of three restaurants: McCrady’s and Husk in Charleston, South Carolina, and Husk in Nashville, Tennessee. Brock won the James Beard Award for Best Chef, Southeast, in 2010; he was a finalist for Outstanding Chef in 2013 and 2014. His TV resume includes Iron Chef America and hosting season 2 of The Mind of a Chef, for which he has been nominated for an Emmy Award. Raised in rural Virginia, he is passionate about preserving and restoring heirloom ingredients. He divides his time between Charleston and Nashville. 


4.5 2

What Our Readers Are Saying

Share your thoughts on this title!
Average customer rating 4.5 (2 comments)

`
tony matts , March 31, 2017
This book is a great for the person looking for history, recipes about the low country food styles. It also a inspiration to find how your food is grown.

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`
Amanda Rohde , November 18, 2014
Sean Brock and the passion he brings to southern cooking is awesome! My fiancé and I have been loving watching him host Mind of a Chef! His book would make a perfect gift for anyone interested in southern heritage, cooking or simply loves BBQ (of any sort) this holiday season - I know I already have it on my "Dear Santa"list ;)

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Product Details

ISBN:
9781579654634
Binding:
Hardcover
Publication date:
10/21/2014
Publisher:
Artisan Publishers
Pages:
336
Height:
11.38 in
Width:
8.38 in
Thickness:
1.25
Illustration:
Yes
Author:
Sean Brock
Photographer:
Peter Frank Edwards
Photographer:
Peter Frank Edwards
Photographer:
Peter Frank Edwards
Author:
Peter Frank Edwards
Author:
Peter FrankEdwards
Subject:
Cooking and Food-US Southern
Subject:
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture
Subject:
COOKING / General
Subject:
COOKING / Seasonal

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16Local Warehouse
10Remote Warehouse
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