South

Essential Recipes and New Explorations

Nonfiction, Food & Drink, Professional, Entertaining, Holiday, International, USA
Cover of the book South by Sean Brock, Artisan
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Author: Sean Brock ISBN: 9781579659509
Publisher: Artisan Publication: October 15, 2019
Imprint: Artisan Language: English
Author: Sean Brock
ISBN: 9781579659509
Publisher: Artisan
Publication: October 15, 2019
Imprint: Artisan
Language: English

“Masterful. . . . Mouthwatering, virtuosic.”
Publishers Weekly, starred review

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

“Masterful. . . . Mouthwatering, virtuosic.”
Publishers Weekly, starred review

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.

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