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Manufacturer: Artisan
Publisher: Artisan
Author(s): Sean Brock

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Product Description:
Binding: Hardcover
Brand: Artisan
EAN: 9781579654634
Edition: 1st Edition
Feature: Artisan
ISBN: 1579654630
Item Dimensions: Array
Label: Artisan
Languages: Array
Manufacturer: Artisan
MPN: 150 colour photographs & illustrations
Number Of Items: 1
Number Of Pages: 336
Publication Date: 2014-10-21
Publisher: Artisan
Release Date: 2014-10-21
Studio: Artisan
Product Features:
Editorial Review:

New York Times best seller
Winner, James Beard Foundation Award, Best Book of the Year in American Cooking
Winner, IACP Julia Child First Book Award

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.

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