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Heritage, by Sean Brock
Download Heritage, by Sean Brock
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Review
“The blue ribbon chef cookbook of the year, without a doubt, is Sean Brock’s Heritage. . . . Sometimes a cookbook changes the way you think about food you thought you understood, and this is one of those books.”—New York Times Book Review “Heritage, the first cookbook by Sean Brock, chef at the extraordinary restaurant Husk, in Charleston, South Carolina, is equal parts chronicle of Husk’s best dishes and survey of the local agricultural landscape.”—Saveur “Modern down-home cuisine.”—InStyle “Stunning photos and rustic-glamorous recipes.”—Fine Cooking “Brock is . . . the poet laureate of the kitchen. His cookbook doesn’t just give us recipes; it roots itself in Southern culture.”—SouthernLiving.com “Elevates the homey . . . and talks straight about basics.”—People “Delectable.”—Travel + Leisure “Heritage is a journey that will inspire you to understand your own region’s terroir, and the people and practices behind the food that fills your plate.”—Taste of the South “A celebration of Southern ingredients, this ambitious debut provides insight into a notable chef’s carefully crafted cuisine. Highly recommended.”—Library Journal “Sean Brock has redefined what American food is. Heritage celebrates the narrative of Lowcountry cooking and tells a story that continues to inspire.”—David Chang, chef/owner, Momofuku “Sean Brock is one of the most important chefs in America. In looking back at the roots of our cuisine, while always also looking forward, he’s changing the face of American food in wonderful ways. Heritage will thrill, surprise, and delight as readers discover what a rich, glorious, and delicious culinary history we once had—and, thanks to chefs like Sean, will surely have again. He is an absolutely transformative figure. His food manages to amaze without ever being pretentious or inaccessible. You, too, can cook this stuff. And you should.” —Anthony Bourdain “Sean Brock is a culinary explorer—gifted, passionate, creative. This captivating book reveals Sean’s unique brilliance for merging the essence of the past with the promise of the future. This is an electrifying work and to read it is to witness the advent of a new era in American cooking.”—Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table “Sean is one of the most passionate, talented chefs I know. His food is inspiring, enlightening, and so damn delicious! In Heritage, he shows you the essence of who he is and why he has paved the way in putting the Lowcountry on the map.”—April Bloomfield, chef and author of A Girl and Her Pig “Brock resurrects lost flavors and varieties, and—since he's a modernist as well—reinvigorates them with his own delicious style of cooking. Sean Brock is more than just a chef, and this is more than just a cookbook. It will leave you not only enriched, but enlightened.”—Dan Barber, chef and author of The Third Plate: Field Notes on the Future of Food “This book is the real deal: American food with a sense of place and history. Reading through it is rather like eating barbeque and drinking beer with Sean Brock; you know you’re in a good place.”—Fergus Henderson, chef and author of The Complete Nose to Tail “Sean Brock is one of the most thoughtful cooks I know, with the ability to take a deep understanding of the American South’s culinary history and express it in a way that is unmistakably personal, forward-thinking, and brilliant. Heritage is a must.”—René Redzepi, chef/owner, Noma “Few chefs express the soul of their culture through their cooking as well as Sean. This book is a joyful, radiant vision of the South, seen through the lens of history and illuminated by his imagination. The recipes and stories are a delicious reminder of the pleasure to be found in good ingredients, honest cooking, and staying close to home.”—Daniel Patterson, chef and author of Coi “Sean is a passionate and true culinary voice in the telling of the past, present, and the future of his beloved South. He has done an admirable job, and an important one, in spreading the gospel and raising the awareness of a great American regional cooking. You don’t have to be from the South to experience the authentic tastes, flavors, and stories using this book.”—David Kinch, chef and author of Manresa “This is the real thing. An honest book. A koan to Southern peoples and places. A humble roster of recipes, recollections, and farmer mash notes, from a country-boy-made-good. Start with muscadine and cucumber gazpacho. Move to rabbit stew with black pepper dumplings. Close with black walnut poundcake, drenched with chocolate gravy. You’re in the hands of a master.”—John T. Edge, coeditor of The Southern Foodways Alliance Community Cookbook
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About the Author
Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of a forthcoming to-be-named restaurant in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef’s Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.
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Product details
Hardcover: 336 pages
Publisher: Artisan; 1st Edition edition (October 21, 2014)
Language: English
ISBN-10: 1579654630
ISBN-13: 978-1579654634
Product Dimensions:
8.5 x 1.2 x 11.2 inches
Shipping Weight: 3.7 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
242 customer reviews
Amazon Best Sellers Rank:
#5,727 in Books (See Top 100 in Books)
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.
Heritage is, as others have pointed out, not as straightforward as the average home chef may want, or even need. As someone originally from South Carolina, I try not being blown away my the nostalgia Brock has presented to me here. I went to college in Charleston, where Brock's first restaurant, Husk, is located, and this book brings to mind the fondest of memories of my time there. In terms of evoking emotions, for a cookbook I would say I can't imagine how this book can be beat. I feel good when I read about digging into the roots of southern cooking, and in fact this is why I looked into Brock in the first place, as I am very interested in the history of cuisine in the south. For me, the book does exactly what it needs to: give me an experience while also teaching me techniques and even showing me ingredients I had never heard of before.However, as the haters have also pointed out, the majority of these recipes are simply not something Susie-homemaker is going to go out to the store, come back and make for dinner tonight. Nor are there any recipes, that I recall, which can be prepared swiftly enough (leftovers notwithstanding) to be last-minute options. Yet, while this is a valid point, and certainly a necessary component of knowledge of which you should be aware before buying, it's important to understand that this is not at all what this book is for. Brock knows good and well that the average person is not going to go online and buy Bourbon Barrel smoked seasonings just to make one of his recipes. But the book was not written for those average people. It was written to show off the vastness of southern cuisine, and what one can create if they so choose. I will also say however, that though some of the recipes seem like something only a Michelin star restaurant would serve, it's important to note that many of these recipes are accessible to the home cook who has an interest in making delicious food for their families despite the difficulty (and often expense) that comes with that. I happen to be one of those people who love cooking at home for my family and friends. I love learning about cuisine and, without being arrogant about it, understanding why a recipe tastes better than another, what makes certain ingredients superior, and ultimately, what food I can use to create an experience for my family and friends as I create something delicious. If you, like me, are after this kind of knowledge and experience, give this book a try.
"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.
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