{"id":5240445173914,"title":"Sean Brock - South","handle":"sean-brock-south","description":"\u003ctable cellpadding=\"0\" cellspacing=\"0\" align=\"center\" style=\"width: 506.8px;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\" style=\"width: 502.8px;\"\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"3\"\u003e\n\u003cp\u003e\u003cb\u003eEssential Recipes and New Explorations\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIn the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on southern cooking and teaches all the elements of this beloved cuisine.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSouthern 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.\u003cbr\u003e\u003cbr\u003eAbout the contributor(s):\u003cbr\u003e\u003cbr\u003eSean Brock is the founding chef of the award-winning Husk restaurants and the chef\/owner of a forthcoming to-be-named restaurant in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called \"the blue-ribbon chef cookbook of the year\" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. 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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. 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Find him on Instagram @hseanbrock.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e"}

Sean Brock - South

Product Description

Essential Recipes and New Explorations

In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on southern cooking and teaches all the elements of this beloved cuisine.

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.

About the contributor(s):

Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of a forthcoming to-be-named restaurant in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.

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