New York Times best seller
Winner, James Beard Award for Best Book in American Cooking
Winner, IACP Julia Child First Book Award

Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper's Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more

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.

Binding Type: Hardcover
Publisher: Artisan Publishers
Published: 10/21/2014
ISBN: 9781579654634
Pages: 335
Weight: 3.69lbs
Size: 11.57h x 8.81w x 1.14d
Award: James Beard Foundation Book Awards - Winner
Award: Pat Conroy Southern Book Prize - Winner
Award: IACP Crystal Whisk Award - Winner
Award: IACP Crystal Whisk Award - Finalist
Award: IACP Crystal Whisk Award - Finalist

Review Citations: Library Journal 08/01/2014 pg. 116
People Weekly 11/17/2014 pg. 42
Shelf Awareness 12/05/2014
New York Times Book Review 12/07/2014 pg. 67