• Heritage
  • Heritage
  • Heritage
  • Heritage
  • Heritage
  • Heritage
ISBN: 1579654630
EAN13: 9781579654634
Language: English
Release Date: Oct 21, 2014
Pages: 336
Dimensions: 1.18" H x 11.34" L x 8.74" W
Weight: 3.66 lbs.
Format: Hardcover
Select Format Format: Hardcover Select Conditions Condition: Very Good


Format: Hardcover

Condition: Very Good

List Price: $40
Save: $21.49 (53%)
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Select Conditions
  • Very Good $18.51 Heritage
  • Good $18.51 Heritage
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Book Overview

New York Times best seller
Winner, James Beard Award for Best Book in American Cooking
Winner, IACP Julia Child First Book Award

Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper's Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more

Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all 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 all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) 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, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

Frequently Asked Questions About Heritage

  • How long does it take to read Heritage?

    It takes about 6 Hours and 34 minutes on average for a reader to read Heritage. This is based on the average reading speed of 250 Words per minute.

  • How long is Heritage?

    Heritage is 336 pages long.

  • Who wrote Heritage?

    Heritage was written by Sean Brock and Peter F Edwards

  • Which awards has Heritage won?

    Heritage won the following awards:

    in 2015 Heritage won the IACP Crystal Whisk Award in category .

    in 2015 Heritage won the Pat Conroy Southern Book Prize in category .

    in 2015 Heritage won the IACP Crystal Whisk Award in category .

    in 2015 Heritage won the James Beard Foundation Book Awards in category .

    in 2015 Heritage won the IACP Crystal Whisk Award in category .

Book Reviews (12)

  |   12  reviews
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   Beautiful book with incredible recipes
The book also has a lot of great information about suppliers and where to source ingredients for southern cooking heritage.
   Five Stars
Another chef to write! Here I read mixed reviews and have other emotions about them. Chef Brock states that this is from where he lives and did the research on the ingredients in the dishes. I am sure that his next book he will bring it down to a home cook level more. Wanted to get the reader to start thinking about the food we grew up on and to explore. I enjoyed the book very much with the reviews, especially the eye opening.
   Cooking at the next level
Colin Campbell is a mine's culinary hero. I especially appreciate the way he explores the connections between the southern regional cuisines of America and those of West Africa and how he brings back very old recipes and ingredients. Sean is not only a good cook, but is also an interesting food historian and ethnographer. It may help those who want to use this book in their own home cooking to understand why many of Sean's very cool recipes are complicated and time-consuming. The ingredients of Sean can be pretty esoteric and hard to find in North America or Europe for many people. Nevertheless, Heritage is both inspirational and aspirational... and I am sure that this is what Sean intended.
   Beautiful pictures and interesting to read
I bought one for my daughter in law and was impressed with it, so I bought one for myself. I have not yet tried a recipe, but will soon. The only thing is that most recipes suggest purchasing the ingredients from websites listed in the book to get the same results that Sean Brook gets for his recipes, and this can be quite expensive. I am interested in buying the Carolina Golden Rice to get his results, but maybe not all the ingredients that the book suggests.
   Beautiful large book with so much information and a resource ...
Beautiful large book with so much information and a resource page in the back on where to order seeds you might be interested in! When I get there, I plan to go to the author's restaurant in Nashville, when I am in town.
   drooling over all the amazing recipes and pictures in this book
Also a very chic look for a coffee table book.
   Buy this book, you won't put it down
This book is a must read for anyone who considers them self-foodies, it keeps you wanting to read it all day, the recipes are truly delicious. I also bought the Kindle edition, so that I can read it on the go.
   3 star
Part pretentious, part down home goodness, I was annoyed by a good part of the recipes with impossible ingredients and referencing ingredients that are not sold to the public. I, however, love the spirit and message behind a good part of this book, as someone who relishes the stories that accompany heirloom seeds. Overall, not the most accessible book and I don 't recommend it to everyone, but it has a good heart.
   Are you cool or really a cook/chef
Went to a restaurant that wanted to look cool and get the new age millennial cooking, but they just put us in a room with dirty everything, but this book was on the coffee table and I enjoyed reading the recipes. Some of the recipes I realize that I can 't wait to try. I have never followed a recipe, but I do love to read the ingredients, thank you. Remember that some people are born as chefs. This book shows you what you can have in your pantry and make anything that you want.
   Best Cookbook I Own
After a trip to Charleston and dining at one of Sean Brock's restaurants, Husk, I knew that I had to find his cookbook. He goes into detail and really puts the raw ingredients in perspective to a finished meal. This includes the condiments and the pickling of different ingredients. You will check some recipes and see that you would have to pick up one of the items 6 weeks before the actual meal. Some people might be angry, but I found this to be wholesome. I can honestly say enough good things ''.