Oversized Hardcover (4 to 6 lbs)

North Carolina

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.

Heritage

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Sean Brock

Peter Frank Edwards

It’s an excellent cookbook, gourdes art on the front dust cover and inside too. It’s in excellent shape. Maybe show small sings of used see the pictures for details. 

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Sean Brock; Peter Frank Edwards (Photographer)

Heritage

Sean Brock; Peter Frank Edwards

Heritage

Sean Brock; Peter Frank Edwards

Heritage

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Save this search

Sean Brock; Peter Frank Edwards (Photographer)

Heritage

Sean Brock; Peter Frank Edwards

Heritage

Sean Brock; Peter Frank Edwards

Heritage