Brock, Sean. Heritage. 2014. Hardcover.

Chef Sean Brock’s drive to preserve and reinterpret America’s heritage foods has sparked a national obsession with his groundbreaking restaurants, Husk (in Charleston and Nashville) and McCrady’s (in Charleston). This book presents all of the sublime dishes that have made him one of America’s most acclaimed chefs. It’s his mission to elevate southern food into one of the greatest cuisines of the world. This is a book anybody can cook from. A uniquely personal tome. 335 pages. Color photos.

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.

This is a large format book.