My Cookbook, HERITAGE

Sean Brock’s first book, Heritage, is a New York Times bestseller, winner of the James Beard Award for Best American Cookbook, and winner of the IACP Julia Child First Book Award. The New York Times called it “the blue-ribbon chef cookbook of the year.” Inspired by his 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 then adopted hometown of Charleston. The recipes in his debut cookbook 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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