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| Chef Sean Brock, Book Signing, Charleston, S.C. |
Holding the book just like that it looks like the tattooed covered arms are around my neck! Tonight was the first book signing party for Chef Sean Brock's long awaited first cookbook Heritage and I was one of the first in line to get mine signed. The recipes look pretty complicated but there are a few I am willing to try and I know anything Chef Sean comes up with will be worth the effort. What an exciting day! Congratulations Chef!
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.
