Sean Brock has made a name for himself as a Lowcountry chef intent on preserving heirloom ingredients from the South. In his debut cookbook Heritage, he shares comforting recipes and high-end dishes that celebrate Southern cuisine.
Brock, who grew up in rural Virginia, has always had an appreciation for farm-to-table cooking. The recipes in Heritage reflect his background and come straight from his acclaimed Charleston restaurants Husk and McCrady's.
You'll find comforting favorites like Pickled Shrimp and Chocolate Alabama Stack Cake along with cutting-edge dishes like Crispy Pig Ear Lettuce Wrap and Baked Sea Island Red Peas.
The cooking book also features mouthwatering images of the dishes captures by photographer Peter Frank Edwards and personal essays in which Brock explains the context of recipes and his admiration for the growers of the first-class ingredients he uses.
Heritage goes on sale October 21st but you can pre-order a copy on Amazon.
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