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 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.

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

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