SOUTH

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.

If you would like your book personalized, please include exactly how you would like the author to personalize your book in the comments section of your order. There is no additional cost for autographing or personalization!

$40.00

 

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.

Personalized and signed, within US only please

Please note, shipping will be delayed until November 15 due to book tour


$55.00 shipping included

(USPS Media Mail, 2-9 days for delivery)


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