Heritage

Description

Author: Sean Brock

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.

Award: Pat Conroy Southern Book Prize - Winner
Award: IACP Crystal Whisk Award - Winner
Award: IACP Crystal Whisk Award - Finalist
Award: IACP Crystal Whisk Award - Finalist
Award: James Beard Foundation Book Awards - Winner

About the Author
Brock, Sean: -

Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.

Heritage

Product form

$42.00

Author: Sean BrockNew York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia... Read more

          • Shipped today? Order within: May 22, 2024 17:00:00 -0400

          Description

          Author: Sean Brock

          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.

          Award: Pat Conroy Southern Book Prize - Winner
          Award: IACP Crystal Whisk Award - Winner
          Award: IACP Crystal Whisk Award - Finalist
          Award: IACP Crystal Whisk Award - Finalist
          Award: James Beard Foundation Book Awards - Winner

          About the Author
          Brock, Sean: -

          Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.

          More Information

          Icon for shopping_bagIngredients
          Icon for truckShipping

          Customer Reviews

          Be the first to write a review
          0%
          (0)
          0%
          (0)
          0%
          (0)
          0%
          (0)
          0%
          (0)
          Footer image

          © 2024 The Local Palate Marketplace℠, Powered by Shopify

            • Amazon
            • American Express
            • Apple Pay
            • Discover
            • Google Pay
            • Mastercard
            • PayPal
            • Shop Pay
            • Venmo
            • Visa

            Login

            Forgot your password?

            Don't have an account yet?
            Create account