South: Essential Recipes and New Explorations

Description

Author: Sean Brock

New York Times Bestseller and James Beard Award Finalist

Named One of the Ten Best Cookbooks of 2019 by The New Yorker

Named a Best Book of 2019 by Publishers Weekly

Named the Best Cookbook of 2019 by Amazon

Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more

"If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order."
--Epicurious

"I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter."
--New York Times

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.

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.

South: Essential Recipes and New Explorations

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$42.00

Author: Sean BrockNew York Times Bestseller and James Beard Award Finalist Named One of the Ten Best Cookbooks of 2019... Read more

          • Shipped today? Order within: Apr 16, 2024 17:00:00 -0400

          Description

          Author: Sean Brock

          New York Times Bestseller and James Beard Award Finalist

          Named One of the Ten Best Cookbooks of 2019 by The New Yorker

          Named a Best Book of 2019 by Publishers Weekly

          Named the Best Cookbook of 2019 by Amazon

          Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more

          "If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order."
          --Epicurious

          "I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter."
          --New York Times

          Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible.

          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.

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