eBook - 2014
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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.
Publisher: [United States] : Artisan, 2014.
Made available through hoopla, 2014.
Characteristics: 1 online resource
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Additional Contributors: hoopla digital


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Feb 29, 2016

Sean Brock is a very important chef, not just for his southern location and what he does on a daily basis in his restaurant Husk but what he is doing to preserve grains, beans and other pantry necessities thought long gone. His preservation and cultivation of heritage grains has got him world recognition and "Heritage" is an extension on that and so much more. The recipes are both useful and utterly complex, some you will be able to tackle with no problem, others, well...not so much. You're going to have to be a starred chef with access to various, shall we say, "unique" ingredients that may come as a problem here in the southwest. But the photos are beautiful, the stories are great and the man himself is just so charismatic that you can't just love this book and what he does for the culinary world. And if you can't make a certain dish among these pages...it's always nice to dream isn't it? Totally worth a look and read.

Jul 11, 2015

Waited for weeks to get this Beard Award winner. Not worth it. Ok reading for the prose parts but the recipes did not inspire me. I don't get the fuss over this book. Glad I didn't buy it.

Jul 10, 2015

Beautiful book with lovely sounding dishes. The recipes, however, are a bit complex for the amount of time I have these days. But doesn't "Butter-braised asparagus with stone crab, nasturtium capers, and cane vinegar cream" just sound lovely?

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