Heritage
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Sean Brock is a chef known for his restaurants Husk and McCrady's. His book Heritage offers over 300 pages of recipes that reinterpret and preserve the heritage foods of the American South. The recipes include both comfort foods and higher-end dishes, combining Southern classics like pickled shrimp and chocolate cake with more unique creations like crispy pig ear lettuce wraps. Throughout the book, Brock shares his background and admiration for local purveyors and ingredients from Appalachia and Charleston that inspire his cooking.
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Heritage
Sean Brock is the chef behind influential Southern restaurants Husk and McCrady's. His first book, Heritage, collects over 350 pages of recipes that reinterpret and preserve the flavors of Brock's Appalachian youth and adopted hometown of Charleston. The recipes include comfort foods to eat at home as well as more intricate dishes suited to fine dining, showing Brock's interpretation of Southern classics alongside more creative dishes. Brock provides personal context and essays celebrating the ingredients and purveyors important to Southern food.
Heritage
Sean Brock is the chef behind influential Southern restaurants Husk and McCrady's. His first book, Heritage, collects over 350 pages of recipes that reinterpret and preserve the heritage foods of the American South. The recipes span comforting home dishes as well as more refined restaurant fare, and include both classics like Pickled Shrimp and Hoppin' John alongside more innovative creations such as Crispy Pig Ear Lettuce Wraps. Brock provides personal headnotes on his background and essays celebrating the purveyors and ingredients important to Southern food. The book aims to both document Brock's inspired cuisine and preserve the culinary traditions of Appalachia and Charleston.
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Russian cuisine has a rich history and is known for soups like borsch, shchi, and ukha. Porridges and cereals also hold an important place in Russian meals. Meats were once rare, as Russians traditionally ate bread, fish, mushrooms, berries, and vegetables. Tatars introduced dumplings, pies, smoked meats, fish, and tea to Russian cooking. Pancakes are also a signature part of Russian cuisine. English cuisine features "fish and chips" and "bangers and mash" with sausages and mashed potatoes. A traditional English breakfast includes various meats, mushrooms, baked beans, and eggs. Both Russian and English cuisines rely heavily on natural
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Heritage
Sean Brock is the chef behind influential Southern restaurants Husk and McCrady's. His first book, Heritage, collects over 350 pages of recipes that reinterpret and preserve the flavors of Brock's Appalachian youth and adopted hometown of Charleston. The recipes include comfort foods to eat at home as well as more intricate dishes suited to fine dining, showing Brock's interpretation of Southern classics alongside more creative dishes. Brock provides personal context and essays celebrating the ingredients and purveyors important to Southern food.
Heritage
Sean Brock is the chef behind influential Southern restaurants Husk and McCrady's. His first book, Heritage, collects over 350 pages of recipes that reinterpret and preserve the heritage foods of the American South. The recipes span comforting home dishes as well as more refined restaurant fare, and include both classics like Pickled Shrimp and Hoppin' John alongside more innovative creations such as Crispy Pig Ear Lettuce Wraps. Brock provides personal headnotes on his background and essays celebrating the purveyors and ingredients important to Southern food. The book aims to both document Brock's inspired cuisine and preserve the culinary traditions of Appalachia and Charleston.
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Heritage
- 1. Heritage
- 2. Book Details Author : Sean Brock Pages : 336 Publisher : Artisan Brand : ISBN : 1579654630 Publication Date : 2014-10-21
- 3. Description 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.
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