Cover image for Heritage
Title:
Heritage
Author:
Brock, Sean, author.
Personal Author:
Publication Information:
New York : Artisan, [2014]
Physical Description:
335 pages : illustrations (chiefly color) ; 30 cm
Summary:
"With a drive to preserve the heritage foods of the South, [executive chef and partner at Husk] 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"--Amazon.com.
General Note:
Includes index.
Language:
English
Contents:
The garden -- The mill -- The yard -- The pasture -- The creek and the sea -- The larder -- The public house -- The sweet kitchen -- The basics.
Personal Subject:
Genre:
ISBN:
9781579654634
Format :
Book

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Library
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Material Type
Home Location
Status
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TX715.2.S68 B75 2014 Adult Non-Fiction Open Shelf
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TX715.2.S68 B75 2014 Adult Non-Fiction Non-Fiction Area-Oversize
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Summary

Summary

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.


Reviews 1

Library Journal Review

James Beard Award-winning chef Brock grew up in rural Virginia, but he is best known for his work in Charleston, SC, where he is the executive chef and partner of restaurants McCrady's and Husk and a champion of heirloom ingredients. In the author's first cookbook, he shares his background and cooking manifesto and offers a mix of traditional and contemporary recipes in chapters such as "The Garden" and "The Pasture." The recipes (e.g., butter-bean chowchow; pork belly with herbed farro, pickled elderberries, chanterelles, and sumac; buttermilk pie with cornmeal crust) range from simple to sophisticated, and some call for unusual preparations. Pork rinds, for example, are cooked sous-vide and dehydrated before being deep fried. Within chapters, Brock profiles producers who supply his restaurants, explains various ingredient categories, and touches on topics from industrial agriculture to the origins of bourbon to 19th-century books on food and drink. VERDICT A celebration of Southern ingredients, this ambitious debut provides insight into a notable chef's carefully crafted cuisine. Highly recommended for regional and professional collections. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.