Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year 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.
“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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