South - Sean Brock
Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, and more.
“I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”
—New York Times
“Masterful. . . . Mouthwatering, virtuosic.”
—Publishers Weekly, starred review
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.
My friend Sean is one of the most influential chefs around and his recent Chef's Table episode on Netflix gives a great look into how and why he cooks the way he does. His upcoming restaurant in Nashville is going to be a game changer in the industry as he is putting the mental health of his staff front and center of the restaurant's mission. South is an incredibly in-depth look at the culinary history of the region. Much like I look at objects to understand how a culture lives, Sean has done so through the lens of food. -Keith
- 376 Pages
- 8" x 10"
- Published by Artisan
- Oct 15, 2019