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.
Author Sean Brock is executive chef and partner of five restaurants: Husk, McCrady’s, and Minero in Charleston, South Carolina; Husk in Nashville, Tennessee; and Minero in Atlanta, Georgia. Brock won the James Beard Award for Best Chef, Southeast, in 2010; he was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Iron Chef America and hosting season 2 of the Emmy Award–winning Mind of a Chef. His cookbook, Heritage (Artisan), is a New York Times bestseller and winner of both the 2015 James Beard Award for Best Book of the Year in American Cooking and the 2015 IACP Julia Child First Book Award. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He divides his time between Charleston and Nashville.
“The blue ribbon chef cookbook of the year, without a doubt, is Sean Brock’s Heritage. . . . Sometimes a cookbook changes the way you think about food you thought you understood, and this is one of those books.”
—New York Times Book Review
“Heritage, the first cookbook by Sean Brock, chef at the extraordinary restaurant Husk, in Charleston, South Carolina, is equal parts chronicle of Husk’s best dishes and survey of the local agricultural landscape.”
“Modern down-home cuisine.”
“Stunning photos and rustic-glamorous recipes.”
“Brock is . . . the poet laureate of the kitchen. His cookbook doesn’t just give us recipes; it roots itself in Southern culture”
“Elevates the homey . . . and talks straight about basics.”
—Travel + Leisure
“Heritage is a journey that will inspire you to understand your own region’s terroir, and the people and practices behind the food that fills your plate.”
—Taste of the South
“A celebration of Southern ingredients, this ambitious debut provides insight into a notable chef’s carefully crafted cuisine. Highly recommended.”
“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.”
“Sean Brock has redefined what American food is. Heritagecelebrates the narrative of Lowcountry cooking and tells a story that continues to inspire.”
—David Chang, chef/owner, Momofuku
“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.”
Hardcover - Number of pages: 336
Publication date: October 21, 2014
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