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Amazon Price: $40.00 $36.00 You save: $4.00 (10%). (as of December 10, 2018 3:25 am – Details). Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on the Amazon site at the time of purchase will apply to the purchase of this product.

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.

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
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