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Heritage
"New York Times" best sellerWinner, James Beard Foundation Award, Best Book of the Year in American CookingWinner, 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.
Hardcover
First published October 21, 2014
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Displaying 1 - 30 of 55 reviews
June 22, 2014
Sean Brock is making quite a name for himself, one of the younger southern chefs who are true to their roots but also commit to using local ingredients and local farmers. He has also done considerable research about what used to grow in the south, specifically in the low country surrounding Charleston, and has made great efforts to bring those ingredients into his restaurant(s). I knew a bit about him but was really impressed by the recipes and the ingredients he is using in his restaurants. It explains a little why they are so expensive (the reason I haven't yet gone when I visit Charleston, although I suspect I've had some of the food from its place of origin - shrimp from Shem Creek, gold rice grown the old way, etc.)
The cookbook includes creative recipes using ingredients specific to the low country, but he does allow that you may not have access to those heirloom and local items. When he claims they will be best using those ingredients, I believe him. I happen to have some Carolina Gold rice at home from Anson Mills, so you'd better believe I will be using it in the recipes in which he specifies that ingredient. One is "Charleston Ice Cream" which is just a creamy preparation of the rice, hardly altered from just using that ingredient. Another is "Squash Seed Risotto."
Full disclosure - I am a pescatarian, meaning I am a vegetarian who also eats fish. While I am intrigued by Brock's exploration of local poultry, pork, and lamb, and greatly admire his efforts to only buy from humane, organic growers, I can't really weigh in on those recipes. That also has kept me from eating at his restaurant, but now that I know his personal cooking goals include frequently making entirely vegetarian meals, I know he has the ability to cook without a meat-centric dish. You would be surprised at how many chefs freeze up at this idea! It's just a fact of living in South Carolina that a farm-to-table restaurant will be very pork-centric. We have some great local growers, I just don't eat it.
To that end, there are other recipes I am eager to try (half baked goods, what can I say, I'm a baker):
-Corn-Goat Cheese Soup with Shrimp and Brown Butter Chanterelles (I can get low country shrimp, local goat cheese, fresh corn, and local mushrooms at my downtown farmers market and this recipe would be a good reason to splurge)
-Salad of Plums and Tomatoes with Raspberry Vinegar, Goat Cheese, and Arugula Pesto (plums and tomatoes together?)
-Creamed Corn (his grandma's recipe)
-Pickled Shrimp with Cilantro and Fennel (a southern staple)
-Audrey Morgan's Apple-Sorghum Stack Cake
-Chocolate Alabama Stack Cake (love the story with this one)
-Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream
-Carolina Gold Rice Pudding with Candied Kumquats
The cookbook includes creative recipes using ingredients specific to the low country, but he does allow that you may not have access to those heirloom and local items. When he claims they will be best using those ingredients, I believe him. I happen to have some Carolina Gold rice at home from Anson Mills, so you'd better believe I will be using it in the recipes in which he specifies that ingredient. One is "Charleston Ice Cream" which is just a creamy preparation of the rice, hardly altered from just using that ingredient. Another is "Squash Seed Risotto."
Full disclosure - I am a pescatarian, meaning I am a vegetarian who also eats fish. While I am intrigued by Brock's exploration of local poultry, pork, and lamb, and greatly admire his efforts to only buy from humane, organic growers, I can't really weigh in on those recipes. That also has kept me from eating at his restaurant, but now that I know his personal cooking goals include frequently making entirely vegetarian meals, I know he has the ability to cook without a meat-centric dish. You would be surprised at how many chefs freeze up at this idea! It's just a fact of living in South Carolina that a farm-to-table restaurant will be very pork-centric. We have some great local growers, I just don't eat it.
To that end, there are other recipes I am eager to try (half baked goods, what can I say, I'm a baker):
-Corn-Goat Cheese Soup with Shrimp and Brown Butter Chanterelles (I can get low country shrimp, local goat cheese, fresh corn, and local mushrooms at my downtown farmers market and this recipe would be a good reason to splurge)
-Salad of Plums and Tomatoes with Raspberry Vinegar, Goat Cheese, and Arugula Pesto (plums and tomatoes together?)
-Creamed Corn (his grandma's recipe)
-Pickled Shrimp with Cilantro and Fennel (a southern staple)
-Audrey Morgan's Apple-Sorghum Stack Cake
-Chocolate Alabama Stack Cake (love the story with this one)
-Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream
-Carolina Gold Rice Pudding with Candied Kumquats
January 25, 2015
Disclaimer: I think Sean Brock is awesome, and I'm pretty sure we would be friends if we knew each other - we both have pugs! I live in Nashville! My grandmother was a classic Southern cook! I love black walnuts and bourbon, too!
This cookbook is easy on the cook, heavy on the book. More of a manifesto than anything. Like Marvin Woods's The New Low Country Cooking to the nth degree. Childhood stories and profiles of the-most-badass food purveyors in the region anchor the text while gorgeously detailed photographs (of ingredients and a few finished dishes) illustrate.
If you read cookbooks for inspiration, like I do, you will not be disappointed with Heritage. If you read cookbooks for step-by-step how to make a dish, and are a less-than-experienced home cook, it is less utilitarian than that. I have bookmarked some recipes to make, and my sister and I are planning on collaborating on a recipe or two - special order ingredients and all - to investment cook together, but this is no everyday cookbook. It is a love letter to Brock's heritage, and for all that, it is beautiful.
This cookbook is easy on the cook, heavy on the book. More of a manifesto than anything. Like Marvin Woods's The New Low Country Cooking to the nth degree. Childhood stories and profiles of the-most-badass food purveyors in the region anchor the text while gorgeously detailed photographs (of ingredients and a few finished dishes) illustrate.
If you read cookbooks for inspiration, like I do, you will not be disappointed with Heritage. If you read cookbooks for step-by-step how to make a dish, and are a less-than-experienced home cook, it is less utilitarian than that. I have bookmarked some recipes to make, and my sister and I are planning on collaborating on a recipe or two - special order ingredients and all - to investment cook together, but this is no everyday cookbook. It is a love letter to Brock's heritage, and for all that, it is beautiful.
October 25, 2014
Although I’ve seen this new cookbook featured on some new-best-of-fall-cookbooks list, I haven’t really seen any significant reviews or attention paid to it. Several months ago, when Artisan Books offered it for early review, I was happy to accept, despite know very little about the author.
Well, clearly I should be paying more attention.
This cookbook is luminous, with minimalist, macrophotographs (my favorite!) and almost every recipe looks exciting, inviting. Nicely in that middle ground of looking maybe a bit complicated, a bit of a challenge, but surely quite do-able.
I love the way the table of contents for this cookbook are laid out:
The Garden (primarily vegetables)
The Mill (primarily grains)
The Yard (primarily fowl)
The Pasture (primarily beef and pork)
The Creek and the Sea (primarily seafood)
The Larder (primarily pickled and sauces)
The Public House (primarily cocktails and pub snacks)
The Sweet Kitchen (desserts)
The Basics (vinaigrettes, stocks, spice mixes)
I cannot wait to try the Sweet Potato Doughnuts with Van Winkle Bourbon Caramel. I used to have a yearly tradition of making doughnuts around Halloween (yeasted and fried, of course, the only authentic doughnuts in my book - baked can still be lovely, of course), and the next days to week look rather busy, but I'm still fantasizing about fitting them in and restarting the tradition.
Other examples that look exciting:
Corn-Goat Cheese Soup with Shrimp and Born Butter Chantrelles
Wild Ramp and Crab Stuffed Hushpuppies with Green Goddess Dressing
Crispy Fried Farm Egg with Fresh Cheese, Pickled Chantrelles, Wild Watercress, and Red-Eye Vinaigrette
Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter
Pickled Shrimp with Cilantro and Fennel
Smoked Bacon for Beginners
Brighten this cookbook on your radar, it's one of the standouts in the abundant crowd of new releases this fall!
Well, clearly I should be paying more attention.
This cookbook is luminous, with minimalist, macrophotographs (my favorite!) and almost every recipe looks exciting, inviting. Nicely in that middle ground of looking maybe a bit complicated, a bit of a challenge, but surely quite do-able.
I love the way the table of contents for this cookbook are laid out:
The Garden (primarily vegetables)
The Mill (primarily grains)
The Yard (primarily fowl)
The Pasture (primarily beef and pork)
The Creek and the Sea (primarily seafood)
The Larder (primarily pickled and sauces)
The Public House (primarily cocktails and pub snacks)
The Sweet Kitchen (desserts)
The Basics (vinaigrettes, stocks, spice mixes)
I cannot wait to try the Sweet Potato Doughnuts with Van Winkle Bourbon Caramel. I used to have a yearly tradition of making doughnuts around Halloween (yeasted and fried, of course, the only authentic doughnuts in my book - baked can still be lovely, of course), and the next days to week look rather busy, but I'm still fantasizing about fitting them in and restarting the tradition.
Other examples that look exciting:
Corn-Goat Cheese Soup with Shrimp and Born Butter Chantrelles
Wild Ramp and Crab Stuffed Hushpuppies with Green Goddess Dressing
Crispy Fried Farm Egg with Fresh Cheese, Pickled Chantrelles, Wild Watercress, and Red-Eye Vinaigrette
Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter
Pickled Shrimp with Cilantro and Fennel
Smoked Bacon for Beginners
Brighten this cookbook on your radar, it's one of the standouts in the abundant crowd of new releases this fall!
February 12, 2016
In the end, this book annoyed me. How can I not pick up a cookbook that has tattooed sleeves holding heirloom beans?Heritage is right up my alley. And as Sean Brock (of Husk Restaurant in Charleston and Nashville) from rural Virginia tells his story his love for food shows. "It doesn't matter if it's chicken and dumplings or 'Oysters and Pearls' from the French Laundry. If it's made with care, it is special," he says and I am immediately a fan.
But then it becomes irritating. He puts recipes to beautiful, fussy salads like Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette or Strawberry Gazpacho with Tomato Water Jelly, Basil Ice and Stone Crab Salad up against the most un-photogenic Farro with Acorn Squash and Red Russian Kale or worse; How to Cook Grits like a Southerner or How to Build a Pit and Cook a Whole Pig like a Champion Pitmaster. Not that it's impossible to have grits and tomato water jelly, it just seems unlikely. And as the book got more and more fragmented, I got more and more disinterested. I have made many fussy salads and have partook in a few pig roasts but I want my cookbooks to have a purpose.
I made a roasted cauliflower recipe that was ridiculously complicated and didn't even really work out, making me wonder if these have been kitchen tested.
But then it becomes irritating. He puts recipes to beautiful, fussy salads like Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette or Strawberry Gazpacho with Tomato Water Jelly, Basil Ice and Stone Crab Salad up against the most un-photogenic Farro with Acorn Squash and Red Russian Kale or worse; How to Cook Grits like a Southerner or How to Build a Pit and Cook a Whole Pig like a Champion Pitmaster. Not that it's impossible to have grits and tomato water jelly, it just seems unlikely. And as the book got more and more fragmented, I got more and more disinterested. I have made many fussy salads and have partook in a few pig roasts but I want my cookbooks to have a purpose.
I made a roasted cauliflower recipe that was ridiculously complicated and didn't even really work out, making me wonder if these have been kitchen tested.
March 14, 2016
Gorgeous book, beautiful narrative, and exquisite flavor. But less than adequate methodology.
I'm not referring to the things like a dehydrator which Brock clearly states you probably won't have - that's okay, it's nice to see how it's done at Husk.
I'm talking about little things like trying to brown an entire head of cauliflower in a shallow skillet of oil or trying to soften farro in an uncovered skillet. I'd have to see this done in a video because in both cases my instincts as a home cook were correct - you'd have to basically flash fry the cauliflower head to achieve what he does in the photo. And after evaporating half my stock at first I went ahead and covered my farro and it turned out great.
But these are things that an inexperienced home cook might not do, and then wonder why the recipes aren't working for them.
So as long as you know how to trust your own instincts in the kitchen I'd say definitely buy this book because the flavor profiles he (and you!) achieve are outstanding. Just don't feel married to his methods. This book would easily have been 5 stars had the recipes been home tested.
I'm not referring to the things like a dehydrator which Brock clearly states you probably won't have - that's okay, it's nice to see how it's done at Husk.
I'm talking about little things like trying to brown an entire head of cauliflower in a shallow skillet of oil or trying to soften farro in an uncovered skillet. I'd have to see this done in a video because in both cases my instincts as a home cook were correct - you'd have to basically flash fry the cauliflower head to achieve what he does in the photo. And after evaporating half my stock at first I went ahead and covered my farro and it turned out great.
But these are things that an inexperienced home cook might not do, and then wonder why the recipes aren't working for them.
So as long as you know how to trust your own instincts in the kitchen I'd say definitely buy this book because the flavor profiles he (and you!) achieve are outstanding. Just don't feel married to his methods. This book would easily have been 5 stars had the recipes been home tested.
August 15, 2014
By Lisa King | Wednesday, September 3
Deeply inspired by his upbringing in rural Virginia, star chef Sean Brock explains,“You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you're not cooking, you’re preserving. If you were eating, you were eating food from the garden or the basement–it’s a way of life.” Taking the 2010 James Beard award for “Best Chef Southeast”, appearing on Iron Chef America, and hosting season two of Anthony Bourdain’s The Mind of a Chef in 2013, Brock is a familiar face in the growing foodie movement. Meandering around some of the very best AAA Five- Diamond Award/ Mobil Five-Star restaurants in the Southeast, he began his professional career as chef tournant under Chef Robert Carter at the Peninsula Grill in Charleston. After two years at Peninsula Grill, Brock was executive sous chef under Chef Walter Bundy of Lemaire Restaurant at the Jefferson Hotel in Richmond, VA. His success in Richmond led to the role of executive chef at Hermitage Hotel in Nashville, TN. Brock spent just under three years fine tuning his craft in Nashville before accepting a position as executive chef at McCrady’s Restaurant.
Returning to Charleston in 2003, Brock began the development of a 2.5-acre farm on Wadmalaw Island, where he became a steward of heirloom seeds, indigenous crops that were in danger of becoming extinct, and heritage breeds of livestock. He personally nurtures a number of antique crops, including James Island Red Corn (aka “Jimmy Red”), from which he makes grits, Flint Corn, Benne Seed, Rice Peas, Sea Island Red Peas, and several varieties of Farro. In November 2010, Brock opened his second restaurant, Husk, just down the street from McCrady’s. His menu is a tribute to all Southern ingredients. Brock says,“If it ain't Southern, it ain't walkin’ in the door." The concept was such a success in Charleston, Brock opened a second location of Husk in Nashville in 2013.
Sean is a "low and slow" smoker and woodfire advocate, and an avid fan of pickling, canning, and preserving. With all that talent and knowledge, we are privileged that he decided to compile his experience into a warm, inviting, and inventive cookbook, Heritage. The ample hardcover is divided into topical sections: The Garden, The Mill, The Yard, The Pasture, The Creek and The Sea, The Larder, The Public House, The Sweet Kitchen and The Basics. Each chapter is lovingly narrated, with a lot of personal anecdotes, family history, and culinary tales. He takes the time to spotlight regional agriculturists and nearby sources within each section, with an emphasis on buying local and sustainable. He is a champion of the connection with the farmer and the plate.
Sean's cuisine is comforting, ingredient-driven, and appropriate for the home chef, but with a sophistication informed by his education and experience. You can dress these dishes up or down, because in the end, it's the down-home flair that make these fixings compelling. There is a great balance of featured vegetables, grains, responsible fish and meat, desserts, preserves, and some really appealing cocktails. Accompanied by the rustic yet modern photographs by Peter Frank Edwards, we feel the art of the edible still-life come alive with the poise and grace of a 17th Century Dutch Baroque painting. From Muscadine-Cucumber Gazpacho to Crab-Stuffed Hushpuppies with Green Goddess Dressing, quite frankly, the combination of the recipes and the photos simply just make your mouth water.
According to Sean's prominently positioned, inspiring Manifesto in the front of the book, "Cook with soul-but first get to know your soul...Be proud of your roots, be proud of your home, be proud of your family and its culture. That's your inspiration...Cook as if every day you were cooking for your Grandmother. If your Grandmother is still alive, cook with her as much as possible, and write everything down...Listen to your tongue; it's smart."
It's very clear that Sean Brock is a special person, with a sense of self which is reflected in his food. He has a big heart and an even bigger pantry.
Hardcover: 336 pages
Publisher: Artisan (October 21, 2014)
Language: English
ISBN-10: 1579654630
ISBN-13: 978-1579654634
Product Dimensions: 11.4 x 8.4 x 0.8 inches
Formatted No Big Wheel Book Blog Review: http://nobigwheel.wordpress.com/2014/...
February 6, 2021
More like 4 1/2 stars. My favorite parts were about his rural Virginian grandmother. Also loved The Larder chapter devoted to pickling and canning.
December 23, 2017
Gorgeous photography and complex, fascinating recipes. I ate at Husk once while I lived in Nashville and it’s still one of the top five meals I’ve ever eaten. Brock is such a talented chef and I loved learning more about his approach to food, even if I’m unlikely to make any of the recipes here, though I may try my hand at a few of the condiments.
December 27, 2014
Every year my lovely daughter buys me a cookbook for Christmas. Brock's Heritage was the choice this year. Usually I thumb through the recipes, gaze at the beautiful photography and think about when I might make something from its pages, but not this one. This book is chocked full of character. It caught me with a manifesto early on, kept me snared with stories of cooking with his grandmother and continued to intrigue with all the profiles of people known for an ingredient Brock uses. It is a multi-genre tour-de-force and a pleasure to read, not just cook with.
January 28, 2015
Love this book! An in-depth and passionate look at often-overlooked Southern cuisine. A particular focus is given to heirloom breeds and varieties of plants and animals that have managed to (sometimes barely) survive the switch to industrial monoculture agriculture. The point being that a lot of traditional dishes aren't amazing or even right without that specific product as an ingredient. Fascinating! I also enjoyed the focus he has on building up a larder. As one of my life goals, I couldn't have asked for a better resource for unique recipes.
September 4, 2014
This is a great book. The photos are stories are amazing. But... it's more of a show piece than a cookbook. The few recipes that I would be interested to make require two days and ingredients I can't get. I flagged the things I like from Husk, like the fried chicken and the cheeseburger, but the recipes are way above my pay-grade. All of that being said, this is a beautiful book, that I will display on my coffee table, untouched and unused.
May 14, 2015
This cookbook reads like a warm and lovely novel. Chef Brock brings you into the world of Southern cooking - fresh ingredients, beautiful presentations, approachable recipes - the photography is stunning. I borrowed this from the library but I have a feeling this will become a permanent addition to my collection soon.
July 17, 2017
I wanted to like this cookbook more than I did. I did not find the recipes or the photographs approachable. This seems like it would be a good reference for a chef or restaurateur, rather than a home cook.
November 19, 2014
Better taken as a reflection of cooking than an actual cookbook. I wasn't inspired to try any of the recipes, but I loved reading about his philosophy of cooking.
September 30, 2014
Great recipes, great education. I feel like I learn something new with each recipe I cook.
March 21, 2018
Years ago, D became familiar with Brock through season two of Mind of a Chef. Have I mentioned how much I love my kids' choice of things to stream on Netflix? So, for his birthday one year, I ordered him this cookbook. Brock's manifesto resonates with me and with everything I want my boys to embrace about cooking and eating.
Cook with soul - but first, get to know your soul.
Be proud of your roots, be proud of your home, be proud of your family and its culture. That's your inspiration.
...Respect ingredients and the people who produce them.
...Buy the best that you can afford.
Grow your own - even if it's just a rosemary bush. You'll taste the difference.
Cook in the moment. Cook the way you're feeling, cook to suit the weather, cook with the mood, or to change your mood.
...Listen to your tongue. It's smart.
...Never stop researching and seeking knowledge in the kitchen.
Cooking should make you happy. ...
Not only do I love his philosophy, but his recipes are delicious and his presentation beautiful. Think charred beef short ribs with glazed carrots, beer-battered soft shell crabs, butter bean chowchow, and cornbread and buttermilk soup. Our Low-Country Boil is Brock-inspired! Whenever D wants to make something "Southern", he peruses the pages of this book.
Cook with soul - but first, get to know your soul.
Be proud of your roots, be proud of your home, be proud of your family and its culture. That's your inspiration.
...Respect ingredients and the people who produce them.
...Buy the best that you can afford.
Grow your own - even if it's just a rosemary bush. You'll taste the difference.
Cook in the moment. Cook the way you're feeling, cook to suit the weather, cook with the mood, or to change your mood.
...Listen to your tongue. It's smart.
...Never stop researching and seeking knowledge in the kitchen.
Cooking should make you happy. ...
Not only do I love his philosophy, but his recipes are delicious and his presentation beautiful. Think charred beef short ribs with glazed carrots, beer-battered soft shell crabs, butter bean chowchow, and cornbread and buttermilk soup. Our Low-Country Boil is Brock-inspired! Whenever D wants to make something "Southern", he peruses the pages of this book.
October 15, 2019
Sean Brock is a pioneering Southern chef who wants to help bring back heritage Southern food. This cookbook is interspersed with stories from Brock and about people and farms that he sources food for his restaurants from. His focus on local, seasonal food is great and I try to do the same. Even though he says some of the recipes are more simple and designed for home cooks, I thought most of the recipes seemed pretty complicated and I'm not an inexperienced cook. But, I still found several recipes I want to try and I'm excited to check out his newest cookbook South.
December 14, 2017
Most beautiful cookbook/memoir book that I've laid hands on. Gave it four stars, only because anyone outside of Charleston will have a hard time gaining access to the same local ingredients and there really are no substitutions without losing the essence of his dishes. Although, that is no fault of his own; just disappointed I won't be able to make the majority of the recipes. I wish I could give 4.5 stars.
February 1, 2018
Good cookbook with interesting history and regional comments. Somewhat disappointed in early section of book due to over commercialism for local vendors and recipes more appropriate to restaurant setting than for home cooks. Would have liked to see more of the regional recipes for which the author was offering his adaptions. Found the latter part of the book very good, including chapters on the larder, the public house, and the basics.
January 4, 2019
Current Charleston darling chef Sean Brock's somewhat involved and complicated recipes with lots of commentary on locally sourcing, heirloom vegetables, traditional cooking ways and all that stuff. Nice photos and interesting reading, but not many reasonable recipes - which is not to take anything away from the bool. Just don't expect to have it propped up beside your cookstove very often. When you are next in Charleston SC, check out Husk and don't forget to start with fried chicken skins!
May 7, 2020
Part pretentious, part down home goodness.
I was annoyed by a good part of the recipes having impossible ingredients (fennel pollen, really?!) and referencing ingredients that aren't sold to the public (Anson Mills Einkorn flour). However, I love the spirit and message behind a good portion of this book, as someone who relishes the stories that accompany heirloom seeds. Overall, not the most accessible book and I don't recommend it to everyone, but it has a good heart.
I was annoyed by a good part of the recipes having impossible ingredients (fennel pollen, really?!) and referencing ingredients that aren't sold to the public (Anson Mills Einkorn flour). However, I love the spirit and message behind a good portion of this book, as someone who relishes the stories that accompany heirloom seeds. Overall, not the most accessible book and I don't recommend it to everyone, but it has a good heart.
September 24, 2020
Have not "read" many cookbooks, but Sean Brock is my favorite chef and this book was incredible. As a born and raised southerner, the way he conveys the way the culture and traditions manifest themselves in the recipes he has created are inspiring. He instills a sense of pride in being from the south and how eleventh the food and ingredients can be. The hardest part is figuring out which one of these recipes I will attempt first!
February 14, 2021
Ok so I don't have access to all of the wonderful ingredients he talks about, and honestly only those In the south truly do, but that's the point. You might not have access to what he does so go out and discover what amazing fresh ingredients you have local to you. Help to preserve and glorify the amazing heritage ingredients of the land you call home. This book is very inspirational.
September 21, 2018
So many of these recipes feature ingredients that are not readily available. There were a few fun ones (fudge with Velveeta in it) but nothing that made me want to run right out and get the ingredients to cook.
Not really for the average home cook.
Not really for the average home cook.
May 1, 2019
if you have the ability to learn, hands-on, the culinary secrets of your family...do so. this book shows you just how great those tidbits taken for granted by so many of us, as asshole kids, can be.
Chef, what a great book.
Chef, what a great book.
September 11, 2019
I don't have much to say about this book that others haven't said. While I loved the book, some of the recipes seemed a bit fussy and not something I'd prepare as a home cook. But the presentation is absolutely awesome. I wish more cookbooks were like this one.
March 23, 2019
Gorgeous writing and photography, but not practical every day recipes, which is what I need in my life right now.
November 14, 2019
Basic recipes paired with beautiful photos
February 2, 2020
A beautiful cookbook,and the recipes are stunning, but not practical for most home cooks in terms of time, ingredients, and equipment.
October 2, 2020
It’s so so great for the stories
Displaying 1 - 30 of 55 reviews