About this item
New York Times BestsellerAmazon's Best Cookbook of the Year A Publishers Weekly Best Book of 2019Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, and more "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
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.
