Ebook Free , by Sean Brock

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, by Sean Brock

Ebook Free , by Sean Brock

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Product details

File Size: 141272 KB

Print Length: 336 pages

Publisher: Artisan (October 21, 2014)

Publication Date: October 21, 2014

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B00MEY9SZS

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Amazon Best Sellers Rank:

#66,079 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I met chef Brock last December at Husk in Charleston and we spoke a bit about the upcoming book. I actually got to see pics of this book unfinished as he had just returned from a meeting with the publisher. I have been anxiously awaiting since hearing about the project that summer. I have to say, what a great wait, and to finally have it in my collection is awesome. I am a chef from Pinehurst, NC and cook very similar to chef Brock and have been a fan of his work for a while now. I could not wait to see some of his recipes on paper and am not disappointed at all in the attention to detail and the quality of product used.This chef is one of the best when it comes to tradition and quality of southern cooking. It is his product research and the need to keep the recipes true to the region that blows me away. From the use of local benne seed, okra, red corn, and heritage breed pork; this chef has his finger on the "farm to fork" movement. The work with Anson Mills is just one example of how one chef can make a difference and bring back ingredients almost lost in the culinary shuffle.This book is just amazing anf is now one of my prized possessions up there with my Thomas Keller collection, John Currence, and others. The recipes are awesome alone but it is the photography in this read that really makes this book POP.No chef, cook, foodie, or home cook should pass up this amazing chef's gift to us all. I only hope to get mine signed one day as I am soon moving to Charleston to further my culinary travels. Make sure you add this to your collection, or start one with this selection. The pimiento cheese recipe alone (amazing had it at Husk) is worth the book price, trust me. Great book chef, keep up the great work and hope to see another book soon.

Heritage is, as others have pointed out, not as straightforward as the average home chef may want, or even need. As someone originally from South Carolina, I try not being blown away my the nostalgia Brock has presented to me here. I went to college in Charleston, where Brock's first restaurant, Husk, is located, and this book brings to mind the fondest of memories of my time there. In terms of evoking emotions, for a cookbook I would say I can't imagine how this book can be beat. I feel good when I read about digging into the roots of southern cooking, and in fact this is why I looked into Brock in the first place, as I am very interested in the history of cuisine in the south. For me, the book does exactly what it needs to: give me an experience while also teaching me techniques and even showing me ingredients I had never heard of before.However, as the haters have also pointed out, the majority of these recipes are simply not something Susie-homemaker is going to go out to the store, come back and make for dinner tonight. Nor are there any recipes, that I recall, which can be prepared swiftly enough (leftovers notwithstanding) to be last-minute options. Yet, while this is a valid point, and certainly a necessary component of knowledge of which you should be aware before buying, it's important to understand that this is not at all what this book is for. Brock knows good and well that the average person is not going to go online and buy Bourbon Barrel smoked seasonings just to make one of his recipes. But the book was not written for those average people. It was written to show off the vastness of southern cuisine, and what one can create if they so choose. I will also say however, that though some of the recipes seem like something only a Michelin star restaurant would serve, it's important to note that many of these recipes are accessible to the home cook who has an interest in making delicious food for their families despite the difficulty (and often expense) that comes with that. I happen to be one of those people who love cooking at home for my family and friends. I love learning about cuisine and, without being arrogant about it, understanding why a recipe tastes better than another, what makes certain ingredients superior, and ultimately, what food I can use to create an experience for my family and friends as I create something delicious. If you, like me, are after this kind of knowledge and experience, give this book a try.

"Heritage" is a incredible addition to recent cooking literature - Southern themed recipes made with fresh ingredients and beautiful presentations.After a brief intro by Sean Brock, the book goes straight into a broad spectrum of recipes with a Southern cooking style ingredient baseline. Recipes by chapter are themed by dish type - vegetarian, grain, meat, seafood, canned/pickled, bar food/drinks, and desserts. Each recipe has a brief introduction providing a nice story about the history of the dish and/or why it is meaningful to Sean Brock from his heritage. Several of the recipes in this cookbook are adaptations of recipes of family member's of Sean Brock that shaped his relationship with Southern food and cooking.Some of the recipes call for very specific brand of ingredients (example: Anson Mills Antebellum Fine Yellow Cornmeal). In the back of the book is a page of resources for where to buy. Based upon this and the variety of ingredients for each dish, you will need to plan ahead to make the recipes.The instructions for the recipes are extremely clear covering order of steps and how to's in order to get the best results. the pictures provide great visuals for how to plate the dishes. Based upon the complexity of the recipes, the book is more tailored to experienced cooks than beginners.Many of the recipes in this book can be made with the standard equipment found in your home kitchen. Some recipes do require specialized equipment such as a juice extractor or a sous vide machine.I recommend this book for foodies who love unique recipes, food presentation, modernist cooking, or just to have as a beautiful read on your coffee table.

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