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4/5 (5 ratings)
663 pages
6 hours
Oct 21, 2014


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.

Oct 21, 2014

About the author

Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking—Audrey, in Nashville. He is featured in Chef's Table on Netflix.

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Inside the book

Top quotes

  • My grandmother’s home was a beautifully mysterious playground, filled with bubbling vats of homemade wine and fermented ears of corn. Every square inch of her basement was covered with preserved food—I will never forget the smell of that basement.

  • If you don’t have a kitchen garden, you’re considered lazy. And if you don’t have a freezer full of venison or catfish you caught yourself, you’re not upholding the traditions passed down from your dad and grandpa.

  • We have more corn in Nashville and much less rice than in Charleston. This all underscores how different the South is regionally. And these microregions create such diverging cuisines.

  • I like to eat grits all by themselves—yup, just grits in a bowl. And I think about the history and future of the South with every bite.

  • Latin Americans take fresh hominy and grind it while still wet, producing a soft corn flour that constitutes the basis for everything from tortillas to tamales.

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Heritage - Sean Brock

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