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124 E Washington, Ann Arbor, MI 48104 | 734.585.5567 | firstname.lastname@example.org | M-Th 10-9 | Fri & Sa 10-10 | Sun 10-7
Some will know Brock from the PBS series "Mind of a Chef" or his appearance with Tony Bourdain.Charleston fans will know his James Beard Award-winning restaurant McCrady's and Husk.From pork rinds to haute cuisine, this is a cookbook you will want to own--get one for the guestroom as well. Heritage could refer not just to the Southern tradition; this cookbook deserves the title as well.— From Carla's Picks
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.