South: Essential Recipes and New Explorations by Sean Brock

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Notes about this book

  • ChefGrumpy on September 01, 2020

    One of me least favorite southern cookbooks due to the excessive fussiness and complicated steps to bring a recipe off. Many recipes require prep work to create the specialized ingedient(s) called for by the chef. The result might be worth it, but I lack the spare time to create the specialized pantry.

Notes about Recipes in this book

  • Cheeseburgers

    • DKennedy on December 15, 2020

      This recipe is very similar to the Tusk Burger recipe in his first book which I have made and loved.

  • Boiled peanuts

    • tekobo on December 09, 2020

      I don’t have a slow cooker so I cooked these in my pressure cooker for 25 minutes. Came out well.

  • Fried chicken

    • Baxter850 on May 10, 2020

      Liked the technique but the chicken came out too salty. Brined the chicken for 14 hours and left breaded for 8 hrs. Would increase oil temperature to 350 next time or only fry two pieces at a time (fried 4) to get a better crust.

  • Chicken breasts with black pepper and peanut butter gravy

    • Robolovesfood on January 24, 2021

      This requires a lot of steps and specialized ingredients. I subbed avocado oil for the green peanut oil and roasted unsalted peanuts for green ones. The chicken was very juicy and the parsley and mint salad was good.

  • Brown-butter cauliflower

    • HotGarlicCrisp on February 27, 2021

      This is a great way to make cauliflower but I suggest the following: Preheat oven to 350. Use a larger head and start in an oven proof pan. Trim the base of the cauliflower to make it stay upright rather than using a cookie cutter. After 7-10 minutes of basting on the stove season the whole head with some cayenne, garlic powder, onion powder, dried parsley and grated Parmesan cheese. Bake for 30-45 minutes till cauliflower is cooked but still crispy.

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  • ISBN 10 1579657168
  • ISBN 13 9781579657161
  • Published Oct 01 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on Southern cooking and teaches all the elements of this beloved cuisine.

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.


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