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New York Times best sellerWinner, James Beard Foundation Award, Best Book of the Year in American CookingWinner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCradys, 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 theres more time to cook for which he has become so well-known. Brocks 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.



About the Author

Sean Brock

Sean Brock is a chef who primarily works with the Cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant. The menu at Husk is based on what is available in food grown in Brock's garden. He is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields, the McClintock Professor of Southern Letters at University of South Carolina. Bon Appétit Magazine named Husk the "Best New Restaurant in America" in 2011. A second Husk location opened in Nashville in 2013. Brock's first cookbook, Heritage was released in October 2014 and is a New York Times bestseller. His Heritage cookbook won the James Beard Foundation's American Cooking in April 2015.

In 2010, he won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Chef.

Brock was one of the hosts of the second season of The Mind of a Chef. For his work on the show, Brock was nominated for a Daytime Emmy Award in the Outstanding Culinary Host category.
Bio from Wikipedia, the free encyclopedia.



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