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Heritage
Sean Brock is the chef behind game-changing restaurants Husk and McCrady’s. His first book, a New York Times best-seller, offers many 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 comfort food as well as more sophisticated fare 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 in which Brock explains his background and gives context to his food. He also shares his admiration for the purveyors and ingredients he cherishes in essays throughout the book. - 335 pages


Heritage
Item#: 3086
$40.00

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