Heritage by Sean Brock
-
showshow
Eggplant barigoule
from Heritage Heritage by Sean Brock
showCreamed corn
from Heritage Heritage by Sean Brock
showshowshowshowshowNotes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
-
Fried chicken skin with hot sauce and honey
-
Serious Eats
These are delicious little nuggets, for sure. The braise in buttermilk turns the skin succulent and tangy, giving it character that stands up to the flavorful flour mixture and the frying.
-
-
Watermelon and red onion salad with Bibb lettuce, pickled shrimp and, jalapeño vinaigrette
-
Serious Eats
The balance of flavors is lovely. The vinaigrette, of which you'll have plenty leftover, is light, lively, and, as it happens, delicious over fish.
-
-
Cracklin' cornbread
-
Serious Eats
This is my kind of cornbread: waxy, savory, with an amazingly crunchy crust. I encountered a few problems along the way to this lovely loaf...
-
-
Farrotto with acorn squash and red Russian kale
-
Serious Eats
The squash purée provides autumnal flavor and the silkiest texture, which is a counterpoint to the toothsome farro and slightly crunchy kale.
-
- ISBN 10 1579654630
- ISBN 13 9781579654634
- Published Oct 01 2014
- Format Hardcover
- Page Count 352
- Language English
- Countries United States
- Publisher Artisan
- Imprint Artisan Division of Workman Publishing
Publishers Text
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.
Other cookbooks by this author