Gosh. I'm not sure what to say about this book because it causes so many wonderful conflicts in my heart and mind. This is probably why I keep coming back to read and re-read it time and time again. Every time I open a chapter I am reminded of why I love Appalachian cuisine so much, I am inspired by Mr. Brock's creative use of process and ingredients, and I'm intrigued by his simple and pragmatic explanations of the culture and upbringing that made him the chef he is. And then I get hungry because the recipes are so wonderful. It's a magical book.
From the Publisher:
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 a chef who primarily works with the Cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant. The menu at Husk is based on what is available in food grown in Brock's garden. He is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields, the McClintock Professor of Southern Letters at University of South Carolina. Bon Appetit Magazine named Husk the "Best New Restaurant in America" in 2011. A second Husk location opened in Nashville in 2013. Brock's first cookbook, Heritage was released in October 2014 and is a New York Times bestseller. His Heritage cookbook won the James Beard Foundation's American Cooking in April 2015.
In 2010, he won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Chef.
Brock was one of the hosts of the second season of The Mind of a Chef. For his work on the show, Brock was nominated for a Daytime Emmy Award in the Outstanding Culinary Host category.
Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee.
Release Date: October 2014