From Barnes & NobleSean Brock calls himself a hillbilly, but this energetic young Virginian is also a James Beard Award-winning chef, a successful restaurateur and the subject of an Anthony Bourdain documentary. This debut cookbook will extend his good vibes to those who have never sampled the fine Southern fare at Husk's or McCrady. In its 336 pages, Heritage delivers its core title message with scores of traditional and contemporary recipes that encompass both comfort food and specialties for more ambitious home cooks, and personal essays that emphasize the worth of heirloom ingredients. (P.S. His Buttermilk Pie with Cornmeal Crust and his Chocolate Alabama Stack Cake make perfect accompaniments to reading.)
The New York Times Book Review
- Max Watman
The blue ribbon chef cookbook of the year, without a doubt…Just when we thought Southern food had been done until it was as limp as the green beans at the crummiest soul food restaurant, Brock has pushed and elevated the cuisine…Sometimes a cookbook changes the way you think about food you thought you understood, and this is one of those books.
