Heritage

This is an absolutely beautiful book. There is no question that Sean Brock put as much passion into this book as he does into his food. There are many wonderful and diverse recipes of varying difficulty, all of which represent the heritage or culture of the South. This book is all about comfort and care. Brock loves food, but not in the usual way. He cares about every grain of rice and shows incredible earnest interest in having people taste good food. Not good in the sense that he made it taste that way, but good in the sense that the earth made it taste that way. For anyone who has eaten at Husk or McCrady's, there are some familiar recipes in this book. The signature Charleston ice cream and the buttermilk benne rolls are there. So we can now enjoy these at home. There are also recipes for how to cook grits like a southerner, and for how to make signature pimento cheese. Many of these recipes are approachable for the average cook (though probably not for most beginners). For the more ambitious, there are complex recipes that will require skill and planning. What I really love about this book is that it is all about the ingredients. This is no surprise to anyone familiar with Sean Brock's cooking philosophy. Even if you've only seen him on Mind of a Chef, you get a sense of how he cares about food and wants to respect individual ingredients. Simplicity is wonderful. Complexity can be too, but not if it stifles the flavor of what you are eating. As is the norm with most cookbook for the past decade, Brock highlights many of his purveyors. This is a great tribute to people who dedicate their lives to making good food available. (Of course, none of their food is sold cheaply, but that's not the point.) Brock also includes much of his food philosophy here for anyone not familiar with it. The book itself is wonderful. I opened the package, knowing mostly what it would look like and I was really marveling at it. The dust cover is great, but I always display my books without dust covers, so I was more interested in the actual book. It is black and textured with bluish-teal feathers. This is a wonderful addition to anyone's cookbook collection. For anyone with a passion for southern food, or just good food in general, this book is a must.

I was watching David Chang's new show, Ugly Delicious, the other night, and Sean Brock came on and made his Nashville Hot chicken. He finished it off with a powdered vinegar. My husband and I looked at each other, both needing to taste that right then. I ordered his book and powdered vinegar before the show was even over. Now I have to go find him in Mind of a Chef. The book is beautiful. He makes all the Southern favorites that we all know and love, but his take on them is so special. The Nashville Hot Chicken's not in here, but he gives his recipes for Fried Chicken, Hot Sauce, and Brock shake that, combined, might get me close. If someone finds the recipe, please email me! :D My thoughts and pics of the dishes we tried... 1) Southern Screwdriver - p 264. You infuse vodka with jalapenos and go from there. If you like spicy and citrus, you're gonna be happy. We've always loved jalapeno infused beer, and jalapeno margaritas. This is unbelievably refreshing. It's so good that we ordered a countertop orange juice press. lol. 2) Farrotto with Acorn Squash and Red Russian Kale - p 93. This is one of the most delicious vegetarian meals I've ever had. I wasn't expecting that from a book I'd ordered based on chicken genius. Everyone loved it. Lickable, I tell you. The recipe called for 1 bunch (3 pounds) of kale. I think that's just a scaling issue, or he has access to ginormous bunches of kale. It would have taken 6 bunches to make 3 pounds, so I got 2 bunches (1 pound) and called it a day. I'll update this as I play in the book more. Some other recipes I have flagged to try: Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad - p 34 * Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette - p 37 * Creamed Corn - p 49 * Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns - p 59 * Cracklin' Cornbread - p 71 * Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing - p 78 * Einkorn Biscuits - p 84 * Benne-Buttermilk Rolls - p 90 * Fried Chicken and Gravy - p 101 * Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce - p 104 * Husk Cheeseburger - p 131 * Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce - p 135 * Slow-Cooked Pork Shoulder with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias - p 138 * Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac - p 148 * Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg - p 174 * Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle - p 180 * Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus - p 182 * Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion - p 199 * Pickled Peaches - p 213 * Satsuma Orange and Burnt Honey Marmalade - p 215 * Strawberry-Meyer Lemon Jam - p 216 * Watermelon Rind Mostarda - p 220 * Butter-Bean Chowchow - p 227 * Tomato Jam - p 229 * Rhubarb Ketchup - p 237 * Smoked Bacon for Beginners - p 243 * Pimento Cheese - p 248 * The Julian Cocktail - p 261 * The Pecan Whiskey Daisy - p 266 * Fire in the Orchard - p 273 * Buttermilk Pie with Cornmeal Crust - p 293 * Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream - p 294 * Sweet Potato Doughnuts with Bourbon Caramel - p 301 * Chewy Benton's Bacon Caramels - p 303 * The Brock Blend

I met chef Brock last December at Husk in Charleston and we spoke a bit about the upcoming book. I actually got to see pics of this book unfinished as he had just returned from a meeting with the publisher. I have been anxiously awaiting since hearing about the project that summer. I have to say, what a great wait, and to finally have it in my collection is awesome. I am a chef from Pinehurst, NC and cook very similar to chef Brock and have been a fan of his work for a while now. I could not wait to see some of his recipes on paper and am not disappointed at all in the attention to detail and the quality of product used. This chef is one of the best when it comes to tradition and quality of southern cooking. It is his product research and the need to keep the recipes true to the region that blows me away. From the use of local benne seed, okra, red corn, and heritage breed pork; this chef has his finger on the "farm to fork" movement. The work with Anson Mills is just one example of how one chef can make a difference and bring back ingredients almost lost in the culinary shuffle. This book is just amazing anf is now one of my prized possessions up there with my Thomas Keller collection, John Currence, and others. The recipes are awesome alone but it is the photography in this read that really makes this book POP. No chef, cook, foodie, or home cook should pass up this amazing chef's gift to us all. I only hope to get mine signed one day as I am soon moving to Charleston to further my culinary travels. Make sure you add this to your collection, or start one with this selection. The pimiento cheese recipe alone (amazing had it at Husk) is worth the book price, trust me. Great book chef, keep up the great work and hope to see another book soon.

Why did it take me so long to get around to buying this magnificent volume? It’s simply extraordinary. Large, heavy, and not just full of recipes….it’s full of lore about Chef Brock’s beloved terroir—by which he means not only soil, but all of the food produced by the land and the people. If you’re like me, and read exceptional “cookbooks” like this one from cover to cover, you’ll be absorbed by the history of the land and the people, the Chef’s memoir, and his profiles of others who produce the terroir he cherishes. Here is a Chef steeped in belief in HIS terroir, but here’s what he says to me, with my far-away terroir: “And, of course, we are using products that are grown in the South. Therefore, if you live elsewhere, the terroir of your products is going to be different. So, what does all this mean? It means that I want you to find and gather ingredients in your own region and make these recipes your own.” Wow. Wow. Did I say wow?

Keep one copy, and give the other to a close friend! A great book for experienced chefs and home cooks alike. It is more than a catalog of great recipes. It's a book, about an older way of life, our Heritage. One that is seemingly disappearing, but does still exist in many places all over the world. I'm very happy that it is being brought to the forefront by hardworking chefs with a passion for rich soil, heirloom seeds, and a seemingly spiritual connection to where it all started such as Sean Brock. This book takes me right back to my mothers garden in southeastern Oklahoma. A time when we worked hard all summer and fall so we would have pickled okra and stewed tomatoes, stacked in the pantry and onions and red potatoes in the cellar. For when the oak trees were as bare as the bank account. As a chef and restaurant owner myself, this book has helped rejuvenate my passion for ingredient driven authentic American cuisine. Buy this book, plant an heirloom garden, order some Carolina Gold rice, and cook till everyone you love has had their fill and your pantry is bursting with homemade pickles and hot sauce. Or, at least just buy the book.

This book is phenomenal! I would buy it again & again! Excellent, doable recipes. Yes some of the recipes are long & complex but I love the challenge & truly if you have the time, such as a weekend it is fun to sit aside the time & make someting unbelievable! With patience & adherence to the directions, the results can be outstanding. My one complaint is some of the ingredients are simply unobtainable. I'd love ramps, but the wild onions don't grow here; same with pokeweed & no alternatives are offered. That's disappointing. I'm making the yellow rice with red cow peas & got the ingredients from Amazon. Now that's easy! However, Amazon offers little to no fresh vegetable, but has started offering meat products! Whooppeee! I got a pork belly; it arrived yesterday in great shape. I'll write my review after I prepare it this weekend. The stories and pictures in this book add greatly to the pleasure of reading it. I read cookbooks like novels, I love them. This one truly delivers. The author embraces a love affair with food that I share. I would rather have one beautiful meal a day than an endless buffet of mundane fare. If you share my passion for excellent food you will nit be disappointed in this book. It even elevates polenta to a level higher than I have seen before. All I can say is dig in! My message to the author, when using ingredients that are impossible for many people to obtain either provide sources or alternatives. It is cruel to leave tempting but impossible to prepare dishes in your cookbook! Excellent book overall. I made several recipes from the book & they turned out beautifully! I had no trouble obtaining the ingredients, got them from Amazon! I do tend to change up recipes to suit my families taste. I made the polenta but instead of water I used 1 cup of cream, 1 cup of milk & I cup chicken broth. After the polenta was finished I added Parmesan reggiano cheese and topped it with ramps! Delicious & creamy. I also made his prime rib after special ordering my meat, in order to get prime grade. It was magnificent! I recommend you give it a try, it's soo good!

"Heritage" is a incredible addition to recent cooking literature - Southern themed recipes made with fresh ingredients and beautiful presentations. After a brief intro by Sean Brock, the book goes straight into a broad spectrum of recipes with a Southern cooking style ingredient baseline. Recipes by chapter are themed by dish type - vegetarian, grain, meat, seafood, canned/pickled, bar food/drinks, and desserts. Each recipe has a brief introduction providing a nice story about the history of the dish and/or why it is meaningful to Sean Brock from his heritage. Several of the recipes in this cookbook are adaptations of recipes of family member's of Sean Brock that shaped his relationship with Southern food and cooking. Some of the recipes call for very specific brand of ingredients (example: Anson Mills Antebellum Fine Yellow Cornmeal). In the back of the book is a page of resources for where to buy. Based upon this and the variety of ingredients for each dish, you will need to plan ahead to make the recipes. The instructions for the recipes are extremely clear covering order of steps and how to's in order to get the best results. the pictures provide great visuals for how to plate the dishes. Based upon the complexity of the recipes, the book is more tailored to experienced cooks than beginners. Many of the recipes in this book can be made with the standard equipment found in your home kitchen. Some recipes do require specialized equipment such as a juice extractor or a sous vide machine. I recommend this book for foodies who love unique recipes, food presentation, modernist cooking, or just to have as a beautiful read on your coffee table.

This is an educational and visually stunning work full of both simple and sophisticated food. I'm just beginning to explore my Appalachian roots and Southern cooking in general. As an okay but far from wonderful home cook, I felt intimidated on first opening the book, thinking, "I'll never be able to make these recipes." But that's not true, partially because there's so much here in addition to the recipes. I can read and learn...and this book makes me yearn to do that. The author's passion for the foods of the South is contagious. So my plan is to take it slow, starting with basics such as (real) grits, greens, pork products, sorghum, and so very much more, and build on that. And boy will it be fun doing it. This seems to be one of those works you can't stop talking about to friends, family, and co-workers...Nonstop! I feel so fortunate to have found it.

War das Geburtstagsgeschenk für meinen besten Freund, er hat sich soooo gefreut!!! Daumen hoch, toll!

Véritable voyage dans la cuisine américaine contemporaine, mais aussi dans les saveurs complexes qui font de Sean Brock un cuisinier exceptionnel. Même si tous les produits qu'il utilise ne sont pas forcément disponibles en France, c'est une belle source d'inspiration.

Excelente, depois de ver sobre a luta do Sean Brock para preservar as culturas da sua região no Chefs Table, fica ainda mais interessante de se ler. Vale cada centavo.

alles ok produkt und lieferung, weiterzuempfehlen, alles ok produkt und lieferung, weiterzuempfehlen, alles ok produkt und lieferung, weiterzuempfehlen, alles ok produkt und lieferung, weiterzuempfehlen

Toda una joya de la cocina del sur de EEUU y de cómo la interpreta Sean Brock