South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale
South: Essential wholesale Recipes and online New Explorations outlet sale_top
South: Essential wholesale Recipes and online New Explorations outlet sale__front
South: Essential wholesale Recipes and online New Explorations outlet sale__right

Not ex-library. Good book with light reading wear. May have minimal text markings.
See more
Sold by Books on the Trail and fulfilled by Amazon.
[{"displayPrice":"$24.99","priceAmount":24.99,"currencySymbol":"$","integerValue":"24","decimalSeparator":".","fractionalValue":"99","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"7DSHpRF53pj0iSruPaoiEDcXZE%2BSDyM0f4nfaZ8jwo%2FP6OWqDSRSHbgDdcX6kPUN%2FGkV5hJFCFe%2FyfXDcTuxQDgbt19fXDzjbfkvln1yzAtXgO6pmjm9ZaNMas8l7ATUL7r0P9DD4PPwd39tK7K2qQ%3D%3D","locale":"en-US","buyingOptionType":"NEW"},{"displayPrice":"$21.95","priceAmount":21.95,"currencySymbol":"$","integerValue":"21","decimalSeparator":".","fractionalValue":"95","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"cEVtHJ6XBTSGBmKVhtwtj9y3DxJLeHWBUBZDEPkJ495iX3OsLfJqP6%2Fpo7Mhm3SL%2BHsel91F3tYDeHsanFLseDpylFN5pkxFh%2FLr2M1QW8OLnIVMRD4qmZL3%2BH5g%2FHz14lr1XFKsqzRrdzouP2lZjl5khrEJLEhc5kNadLpmqMC49JMJcNk0TA%3D%3D","locale":"en-US","buyingOptionType":"USED"}]
$$24.99 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
$$24.99
Subtotal
Initial payment breakdown
Shipping cost, delivery date, and order total (including tax) shown at checkout.
ADD TO LIST
Available at a lower price from other sellers that may not offer free Prime shipping.
SELL ON AMAZON
Share this product with friends
Text Message
WhatsApp
Copy
press and hold to copy
Email
Facebook
Twitter
Pinterest
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Join or create book clubs
Choose books together
Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free. Explore Amazon Book Clubs
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Frequently bought together

+
+
Choose items to buy together.
Buy all three: $82.48
Size: 1 EA
$24.99
$39.72
$17.77
Total price:
To see our price, add these items to your cart.
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Book details

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

From the Publisher

South by Sean Brock

A new bible of Southern cooking by the author of the New York Times bestseller Heritage.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Pecans

  • 1 cup raw pecan pieces (about 3 ounces)
  • 2 teaspoons pecan oil, preferably Oliver Farms
  • ½ teaspoon kosher salt

Heirloom Tomato and Watermelon Salad

Vinaigrette

  • ¼ cup Watermelon Molasses
  • 2 teaspoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons pecan oil, preferably Oliver Farms

Salad

  • 3 pounds heirloom tomatoes, cut into ¾-inch dice
  • ½ ripe 8- to 10-pound watermelon, rind removed, seeded, and cut into ¾-inch dice
  • 2 banana peppers, seeded and sliced into very thin rings, or to taste
  • Kosher salt and freshly ground black pepper
  • Small basil leaves for garnish

Step-by-step photos for key recipes like fried okra Put the okra in a large bowl, add the eggs, and stir thoroughly to lightly beat the eggs and completely coat the okra. Add the cornmeal, salt, and pepper to the okra mixture and stir evenly to coat the okra. Working in batches, fry the okra until the cornmeal coating is crisp and golden brown and the okra is vibrant green, about 2 minutes. Transfer to a baking sheet lined with paper towels and season liberally with salt and pepper.

Description

Product Description

New York Times Bestseller and James Beard Award Finalist

Named One of the Ten Best Cookbooks of 2019 by The New Yorker
 
Named a Best Book of 2019 by Publishers Weekly

Named the Best Cookbook of 2019 by Amazon
 
Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more

If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order.”
—Epicurious


“I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”
New York Times

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.

Review

“This far-reaching compendium decodes the culinary pillars of the entire American South. . . . Shrimp and grits, fried bologna, five types of corn bread—it’s all here. Brock, a celebrated chef, is one of the great practical historians of Southern cuisine, and here he focusses on the whys as much as the whats.”
The New Yorker

“Sean Brock is prone to diving deep into culinary rabbit holes, and thank God. His latest cookbook, South, builds on the intellectual, culinary and historical work of his 2014 book,  Heritage, but widens the lens from the Lowcountry to the Appalachian Mountains, where he grew up. . . . I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”
New York Times

“If you love to cook, check out Sean Brock’s  South, a follow-up to his award-winning  Heritage. Born and raised in the Appalachian mountains, Brock is known for his endless creativity, helming incredible restaurants . . . and celebrating Southern ingredients. Now he’ll also be known for two of the decade’s most beautiful and authoritative Southern cookbooks.” 
Southern Living

“This book is no doubt the best way to get a grasp on the many micro-cultures and climates that fill [the American South]. . . . If you needed a reminder that you don’t have to travel far to experience something new, this is it.”
Condé Nast Traveler

“Brock’s perspective on the dishes of the Gulf Coast, Low Country, and Appalachia offers a new understanding of cultural traditions and a greater respect for the people whose conditions and local bounty shaped the way a great swatch of the country eats.”
—Houston Chronicle

“Sean Brock’s book South, while not specifically a vegetable book, teaches vegetable cookery and preservation from a grandmother’s garden perspective. The vegetables and sides chapter, packed with traditional recipes, makes me want to run straight to the kitchen.”
Chicago Tribune

“Brock has juggled a panoply of roles: chef, revivalist, archivist, farm-to-table evangelist, the Duane Allman of vegetables, the Alan Lomax of heirloom grains, a dispenser of pleasure and history in equal bites. . . . The might of Brock’s influence may portend a turning point in how the cuisine is regarded both at home and in the wider culinary sphere. . . . His second cookbook,  SOUTH: Essential Recipes and New Explorations, in many ways serves as a greatest-hits compilation.”
Garden & Gun

“A fascinating gastronomic guide to the South’s most foundational cuisine. . . . Interwoven with important historical context and Sean’s personal deep-seated passion for the region he calls home, these recipes will become your Holy Grail of Southern cooking.”
Taste of the South

“[Brock has] taken Southern cuisine and helped move it past tired stereotypes of merely heavy, fattening and cheap. In his new cookbook  South, the James Beard Award-winner dives deep to explore the differences in the region’s cuisines from Appalachia to Lowcountry and give his take on classics like catfish, cornbread and more.”
Robb Report

“Following in the footsteps of Southern cooking experts like Edna Lewis and John Egerton, Sean Brock''s South asks us to reconsider the popular American conception of Southern cuisine as something limited to moon pies and fried chicken. From the introduction on, Brock is as interested in defending and defining the importance of Southern culinary foodways as he is in teaching the reader how to re-create his own approach to Southern cookery. He argues that the heirloom traditions of the South are a quintessential part of the socioculinary history of America and should be taken as seriously as the culinary patrimony of more widely recognized regional cuisines. . . . Brock''s detailed approach makes for fascinating, immersive reading.”
Austin Chronicle
 
“Alongside Ken Burns’s glorious recent multi-part documentary Country Music, the publication of Sean Brock’s new cookbook, simply titled South, marks a mini-moment, even a kind of re-evaluation, for the region of the country known as the South. . . . Brock is an advocate for looking at food through the interplay between four basic themes: natives, immigrants, geography, and ingredients. . . . In his own way, Brock is not only a historian, but a futurist.”
Good Times Weekly (Santa Cruz)
 
“If you’re someone that hears ‘Southern cuisine’ and thinks ‘fried, heavy food,’ Sean Brock’s new cookbook will change your mind. Besides showing the delectable depth of Southern cuisine, and the differences between the South’s microregions, South reminds us how eating connects us to each other. Brock hopes to dispel the myths many folks have about Southern cooking.”
Santa Cruz Sentinel
 
“An essential guide in a Southern cook’s toolkit.”
Louisiana Life

“In this masterful follow-up to his James Beard Award–winning  Heritage, Brock observes, ‘The American South has a geographical area roughly equal to that of continental Europe.’ Thus, he describes the territory as a land of microregions, finding the similarities as well as the differences that exist in the foods of the Southeast. Among the more than 125 recipes, a chapter of snacks includes deviled crab from the Low Country, fried bologna with pickled peach mustard from Appalachia, and two versions of shrimp and grits. The chef’s love of heirloom tomatoes is evident not only in his salads and side dishes but also in grilled catfish with barely cooked tomatoes, as well as a rhubarb-tomato conserve that pairs well with poultry. The recipe for basic cornbread is accompanied by four variations, including a ‘sour’ version that calls for a cornmeal, buttermilk, and bacon fat mixture to ferment for three days. A grill is the preferred source of heat for many dishes, including grilled quail with red-eye gravy, while canning mavens will appreciate a stellar chapter of preserved pantry items that includes watermelon molasses. Brock wears his Southern heart on his sleeve in this mouthwatering, virtuosic collection.” 
Publishers Weekly, starred review

“An excellent resource of regional Southern cooking. . . . Exceptional full-color photographs beautifully showcase recipes, such as pickled peaches, fried okra, buttermilk pie, and Brock’s fried chicken. For vegetarians and vegans, there are some wonderful recipes for fresh vegetables, including fried green tomatoes and eggplant purloo.  VERDICT Brimming with exquisite interpretations of Southern cooking, this is a great collection for intermediate to advanced cooks looking to broaden their culinary repertoire.”
Library Journal, starred review

South is a game changer and could be called  The Southern Bible of Cooking. Sean has created one of the most beautiful and powerful books on Southern food ever written.”
Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table
 
“Sean is one of Southern food’s greatest champions. With this cookbook, he has distilled his knowledge of and affection for this region’s foodways into a road map that anyone can use to be a better, more fulfilled cook. Follow it, and be rewarded with food that connects you to a sense of place and evokes the true soul of the South.”
Ashley Christensen, chef and author
 
“Every region, everywhere, needs a Sean Brock! Sean reminds us what it really means to eat and cook Southern food and how we can all be better custodians of the delicious ingredients we have available in our own parts of the world. We’re incredibly lucky to get a taste of what he knows in  South.”
David Chang chef/founder of Momofuku
 
“With prose, passion, and photographs, Sean Brock authoritatively sweeps us through his South, the land of shrimp and oysters, poke salad, tomatoes, and morels, with recipes designed to cook at home, whether grilling, sautéing, or stewing or cooking for groups of friends or just a few. He includes some of my favorite recipes, including caramel cake, doable at home with no fancy equipment needed and always delicious.”
Nathalie Dupree, cookbook author
 
“Sean Brock understands that the American South is more than one region and more than one cuisine. He understands that it is American, yes, but also West African and European. He understands that, whether you know it or not, this is a cookbook distilled by and filtered through centuries of Southern sensibility. Read it for the history. Cook it for the recipes.”
Lolis Eric Elie, food writer
 
“I love Sean’s cooking because it does the same thing for me that a good song does: It transports me to another place, often one that exists in my childhood memories of the South.”
Jason Isbell, musician

Best Cookbook of the Year
-- Amazon ― Amazon

About the Author

Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef’s Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.

Product information

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Videos

Help others learn more about this product by uploading a video!
Upload video
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customers who bought this item also bought

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customer reviews

4.8 out of 54.8 out of 5
1,227 global ratings

Top reviews from the United States

Translate all reviews to English
Dan K. McCoy
5.0 out of 5 starsVerified Purchase
Likely will become definitive cookbook for food from the South
Reviewed in the United States on October 25, 2019
I received this book today and within a few hours had tasted Sean Brock''s latest work. The recipes include many traditional Southern classics like buttermilk pie, fried chicken, she-crab soup, and fried green tomatoes, but there is also the inclusion of more creative... See more
I received this book today and within a few hours had tasted Sean Brock''s latest work. The recipes include many traditional Southern classics like buttermilk pie, fried chicken, she-crab soup, and fried green tomatoes, but there is also the inclusion of more creative directions for blending of the geographic flavors of the south such as heirloom tomato and watermelon salad, asparagus "capers", and potato and ramp puree. Some will say that there the recipes aren''t exactly like the ones they had growing up, but they would be mistaken like so many in believing that southern food is uniform. It is not. The "country ham roadmap" is a good example of how one product in one state can be both similar in evolution but have extreme variations in taste and smoke. There are a lot of great cookbooks out there but I believe this one will be one that you will find both beautiful and practical.
I received this book today and within a few hours had tasted Sean Brock''s latest work. The recipes include many traditional Southern classics like buttermilk pie, fried chicken, she-crab soup, and fried green tomatoes, but there is also the inclusion of more creative directions for blending of the geographic flavors of the south such as heirloom tomato and watermelon salad, asparagus "capers", and potato and ramp puree. Some will say that there the recipes aren''t exactly like the ones they had growing up, but they would be mistaken like so many in believing that southern food is uniform. It is not. The "country ham roadmap" is a good example of how one product in one state can be both similar in evolution but have extreme variations in taste and smoke. There are a lot of great cookbooks out there but I believe this one will be one that you will find both beautiful and practical.
26 people found this helpful
Helpful
Report
Mary C.Top Contributor: Baking
5.0 out of 5 starsVerified Purchase
Magnificent. Perhaps a third James Beard Award for Chef Brock?
Reviewed in the United States on December 15, 2019
This is a cookbook that will become a classic. I''m addicted to cookbooks, which I read from cover to cover--and to cooking. I also happen always to have lived in the far North--currently in the middle of nowhere--but love Southern cooking, own quite a few Southern... See more
This is a cookbook that will become a classic. I''m addicted to cookbooks, which I read from cover to cover--and to cooking. I also happen always to have lived in the far North--currently in the middle of nowhere--but love Southern cooking, own quite a few Southern cookbooks, know Chef Brock''s reputation, and have read his "Heritage" (2013). And so I didn''t expect to find many recipes with ingredients that would be easy for me to find, nor techniques that might be easy for me to execute. However, I bought the book because, although we cook more than a thousand miles away, I really wanted to know more of what Chef has to say about Southern cooking.

My high expectations were exceeded. Chef''s obsession--to use his own word--for the heirloom ingredients, and techniques of the South shines through on every page. This is why I bought the book: I wasn''t looking for mere recipes. I didn''t expect to find many recipes with ingredients that would be easy for me to find, nor techniques that might be easy for me to execute: for example, grilling--featured in so many recipes--is illegal on my condo deck. I appreciate that the author''s editors have given him enormous leeway to present his dishes precisely as he wishes to do: with his preferred ingredients, whether easy to obtain in other regions or not; and with his preferred technique--regardless of how many pages it takes to present a recipe. Every recipe has an informative headnote explaining why Chef appreciates the dish, the recipe''s history, why specific ingredients or technique matter, or more.

I''ve actually placed a number of Post-It''s on the pages. For example, I know how to cook grits, but I want to try grits Chef Brock''s two ways (one of which uses an electric pressure cooker, who knew?). And I''ve flagged several recipes that will have to wait for the incredibly short season in which my Farmers'' Market will provide some of the author''s favorite vegetables.

Finally, the book''s design is gorgeous. Most recipes have a color photo, and there are several photo vignettes demonstrating technique.
This is a cookbook that will become a classic. I''m addicted to cookbooks, which I read from cover to cover--and to cooking. I also happen always to have lived in the far North--currently in the middle of nowhere--but love Southern cooking, own quite a few Southern cookbooks, know Chef Brock''s reputation, and have read his "Heritage" (2013). And so I didn''t expect to find many recipes with ingredients that would be easy for me to find, nor techniques that might be easy for me to execute. However, I bought the book because, although we cook more than a thousand miles away, I really wanted to know more of what Chef has to say about Southern cooking.

My high expectations were exceeded. Chef''s obsession--to use his own word--for the heirloom ingredients, and techniques of the South shines through on every page. This is why I bought the book: I wasn''t looking for mere recipes. I didn''t expect to find many recipes with ingredients that would be easy for me to find, nor techniques that might be easy for me to execute: for example, grilling--featured in so many recipes--is illegal on my condo deck. I appreciate that the author''s editors have given him enormous leeway to present his dishes precisely as he wishes to do: with his preferred ingredients, whether easy to obtain in other regions or not; and with his preferred technique--regardless of how many pages it takes to present a recipe. Every recipe has an informative headnote explaining why Chef appreciates the dish, the recipe''s history, why specific ingredients or technique matter, or more.

I''ve actually placed a number of Post-It''s on the pages. For example, I know how to cook grits, but I want to try grits Chef Brock''s two ways (one of which uses an electric pressure cooker, who knew?). And I''ve flagged several recipes that will have to wait for the incredibly short season in which my Farmers'' Market will provide some of the author''s favorite vegetables.

Finally, the book''s design is gorgeous. Most recipes have a color photo, and there are several photo vignettes demonstrating technique.
23 people found this helpful
Helpful
Report
Handsomian Institute
5.0 out of 5 starsVerified Purchase
Have fun cooking!
Reviewed in the United States on October 31, 2019
This is the definitive modern southern cookbook. If you don’t likes sourcing ingredients I would look elsewhere. Pimento Ranch requires two different cheese powders that cost a combined 75$ from the source provided. I’m totally fine with that and you need to be as... See more
This is the definitive modern southern cookbook. If you don’t likes sourcing ingredients I would look elsewhere. Pimento Ranch requires two different cheese powders that cost a combined 75$ from the source provided. I’m totally fine with that and you need to be as well.
This is a well written, thought out Rhône to southern cookery.
Great addition to my library.
This is the definitive modern southern cookbook. If you don’t likes sourcing ingredients I would look elsewhere. Pimento Ranch requires two different cheese powders that cost a combined 75$ from the source provided. I’m totally fine with that and you need to be as well.
This is a well written, thought out Rhône to southern cookery.
Great addition to my library.
24 people found this helpful
Helpful
Report
TBlankley
4.0 out of 5 starsVerified Purchase
Really Good
Reviewed in the United States on January 22, 2020
The original cookbook by Sean Brock "Husk" was, at the time of it''s original publishing, above my capability. Time has passed and my capabilities have improved and although most of the recipes in Husk remain too specific in terms of the ingredients, South has a different... See more
The original cookbook by Sean Brock "Husk" was, at the time of it''s original publishing, above my capability. Time has passed and my capabilities have improved and although most of the recipes in Husk remain too specific in terms of the ingredients, South has a different feel to it. I don''t think the author is writing down, but he is writing about cuisine as opposed to what he served in his restaurant. Much of what is in this book can be created with only a few stretches of the pantry and that makes a huge difference. Maybe my skills have improved, or maybe Sean Brock is speaking more directly to cooks like me.
The original cookbook by Sean Brock "Husk" was, at the time of it''s original publishing, above my capability. Time has passed and my capabilities have improved and although most of the recipes in Husk remain too specific in terms of the ingredients, South has a different feel to it. I don''t think the author is writing down, but he is writing about cuisine as opposed to what he served in his restaurant. Much of what is in this book can be created with only a few stretches of the pantry and that makes a huge difference. Maybe my skills have improved, or maybe Sean Brock is speaking more directly to cooks like me.
13 people found this helpful
Helpful
Report
Heather S.
3.0 out of 5 starsVerified Purchase
Kindle edition poorly formatted and somewhat complex recipes
Reviewed in the United States on March 24, 2020
This cookbook is more approachable than the chef’s previous cookbook but there are still many recipes that require ingredients you would have to order online or require you to make another recipe first. I do like that recipes list other recipes that would go well... See more
This cookbook is more approachable than the chef’s previous cookbook but there are still many recipes that require ingredients you would have to order online or require you to make another recipe first. I do like that recipes list other recipes that would go well together.

The Kindle version is difficult to use. Recipes run one after another. Spacing between sections of the recipe will make it difficult to use while cooking as nearly all recipes have ingredients well before directions and will require lots of page flipping. Last, you cannot click on recipe titles to jump to that recipe, even in the index.
This cookbook is more approachable than the chef’s previous cookbook but there are still many recipes that require ingredients you would have to order online or require you to make another recipe first. I do like that recipes list other recipes that would go well together.

The Kindle version is difficult to use. Recipes run one after another. Spacing between sections of the recipe will make it difficult to use while cooking as nearly all recipes have ingredients well before directions and will require lots of page flipping. Last, you cannot click on recipe titles to jump to that recipe, even in the index.
7 people found this helpful
Helpful
Report
Janie Bergman
3.0 out of 5 starsVerified Purchase
Good but not excellant
Reviewed in the United States on November 7, 2019
Not as enjoyable as expected. Recipes are not appealing.
I enjoy reading cookbooks for info and ideas more than for recipes to follow. Didnt find this book as informative as expected
Not as enjoyable as expected. Recipes are not appealing.
I enjoy reading cookbooks for info and ideas more than for recipes to follow. Didnt find this book as informative as expected
11 people found this helpful
Helpful
Report
Yakbeard
4.0 out of 5 starsVerified Purchase
Great, but very involved, recipes
Reviewed in the United States on May 24, 2021
This book has some really great recipes, but it may be a little too involved for most cooks which is my main reason for giving it 4 stars instead of 5. Brock''s previous cookbook was a lot more easy to handle for most cooks. The issue is that you might find a recipe in the... See more
This book has some really great recipes, but it may be a little too involved for most cooks which is my main reason for giving it 4 stars instead of 5. Brock''s previous cookbook was a lot more easy to handle for most cooks. The issue is that you might find a recipe in the book that you want to make, but then you realize that it requires you to make 6 other items from the book as well. So instead of just making that dish, you also have to make the rub on page x, the marinade from page y, the homemade mayo from page z etc.

With that said, my kitchen is better stocked than most grocery stores and my spice cabinet has more selections than an Indian bazaar, so I like the challenge of recipes like this from time to time. I''ve made 3 different dishes from the book so far, and I can tell you that you can definitely taste the extra effort that goes into the dishes.
This book has some really great recipes, but it may be a little too involved for most cooks which is my main reason for giving it 4 stars instead of 5. Brock''s previous cookbook was a lot more easy to handle for most cooks. The issue is that you might find a recipe in the book that you want to make, but then you realize that it requires you to make 6 other items from the book as well. So instead of just making that dish, you also have to make the rub on page x, the marinade from page y, the homemade mayo from page z etc.

With that said, my kitchen is better stocked than most grocery stores and my spice cabinet has more selections than an Indian bazaar, so I like the challenge of recipes like this from time to time. I''ve made 3 different dishes from the book so far, and I can tell you that you can definitely taste the extra effort that goes into the dishes.
2 people found this helpful
Helpful
Report
nibaldo urdaneta
5.0 out of 5 starsVerified Purchase
Increíble
Reviewed in the United States on October 21, 2019
Increíble! Gracias
Increíble! Gracias
6 people found this helpful
Helpful
Report
Translate review to English

Top reviews from other countries

stinkylonglegs
5.0 out of 5 starsVerified Purchase
Calling all food geeks and chefs this book is amazing!
Reviewed in the United Kingdom on October 7, 2020
I have heard from many of my American friends that American cuisine is so much more that the fast food and junk that the outside world is more accustomed to, there is a rich tapestry of food history and such a wealth of produce in America and food that needs to be...See more
I have heard from many of my American friends that American cuisine is so much more that the fast food and junk that the outside world is more accustomed to, there is a rich tapestry of food history and such a wealth of produce in America and food that needs to be recognised. I first encountered Sean Brock on Parts Unkown (season 6 Episode 8) when Anthony Bourdain visited his restaurant Husk in Charleston, Brock''s vision and passion in restoring the old cuisine of America is remarkable, definitley worth a watch! His books do not fail on giving a history lesson and inspriration to its readers although some of the recipes would be hard to recreate in the UK as the emphasis is very much on American produce; but it certainly got the cogs working on how to recreate his manificent dishes with the wealth of seasonal top produce that is available in the UK. I am a total food geek and chef by profession and the book appeals to those sides, although the message of buy local, support local, eat seasonally and above all know your produce is universal.
Report
Kyle greenwood
5.0 out of 5 starsVerified Purchase
Amazing read ! Such passion
Reviewed in the United Kingdom on January 3, 2020
Love this chefs work as a chef myself I can see his passion. Worth a read and a must for any good chef wanting to push on etc. Looks good on the book shelf. Well done chef Kyle Greenwood
3 people found this helpful
Report
A. D
3.0 out of 5 starsVerified Purchase
Demaged cover
Reviewed in the United Kingdom on February 18, 2020
Amazing book but arrived in poor condition
Report
AS Forrester
5.0 out of 5 starsVerified Purchase
Real Soulfood
Reviewed in Australia on October 18, 2020
Not what I expected in a good way! Some dishes I remembered from my father who grew up in the South. Its intelligently written and presented with caring for the regional dishes of the deep South in all its complex and natural flavours.
Report
Amazon Customer
2.0 out of 5 starsVerified Purchase
Contents Great - Actual Book Disappointing
Reviewed in Canada on February 10, 2020
The contents of this cookbook are amazing. Love Sean Brock and his cooking. The actual BOOK however is not great quality. The first copy I ordered, the cover was cracked right down the spine and almost separated completely. Sent it back and the new copy I got has similar...See more
The contents of this cookbook are amazing. Love Sean Brock and his cooking. The actual BOOK however is not great quality. The first copy I ordered, the cover was cracked right down the spine and almost separated completely. Sent it back and the new copy I got has similar cracking but slightly less drastic. Keeping it because I''m tired of going back and forth but it''s a shame.
Report
See all reviews
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customers who viewed this item also viewed

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Explore similar books

Tags that will help you discover similar books. 8 tags
Results for: 
Where do clickable book tags come from?
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

South by Sean Brock

A new bible of Southern cooking by the author of the New York Times bestseller Heritage.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

Pecans

  • 1 cup raw pecan pieces (about 3 ounces)
  • 2 teaspoons pecan oil, preferably Oliver Farms
  • ½ teaspoon kosher salt

Heirloom Tomato and Watermelon Salad

Vinaigrette

  • ¼ cup Watermelon Molasses
  • 2 teaspoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons pecan oil, preferably Oliver Farms

Salad

  • 3 pounds heirloom tomatoes, cut into ¾-inch dice
  • ½ ripe 8- to 10-pound watermelon, rind removed, seeded, and cut into ¾-inch dice
  • 2 banana peppers, seeded and sliced into very thin rings, or to taste
  • Kosher salt and freshly ground black pepper
  • Small basil leaves for garnish

Step-by-step photos for key recipes like fried okra Put the okra in a large bowl, add the eggs, and stir thoroughly to lightly beat the eggs and completely coat the okra. Add the cornmeal, salt, and pepper to the okra mixture and stir evenly to coat the okra. Working in batches, fry the okra until the cornmeal coating is crisp and golden brown and the okra is vibrant green, about 2 minutes. Transfer to a baking sheet lined with paper towels and season liberally with salt and pepper.

Description

Product Description

New York Times Bestseller and James Beard Award Finalist

Named One of the Ten Best Cookbooks of 2019 by The New Yorker
 
Named a Best Book of 2019 by Publishers Weekly

Named the Best Cookbook of 2019 by Amazon
 
Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more

If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order.”
—Epicurious


“I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”
New York Times

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.

Review

“This far-reaching compendium decodes the culinary pillars of the entire American South. . . . Shrimp and grits, fried bologna, five types of corn bread—it’s all here. Brock, a celebrated chef, is one of the great practical historians of Southern cuisine, and here he focusses on the whys as much as the whats.”
The New Yorker

“Sean Brock is prone to diving deep into culinary rabbit holes, and thank God. His latest cookbook, South, builds on the intellectual, culinary and historical work of his 2014 book,  Heritage, but widens the lens from the Lowcountry to the Appalachian Mountains, where he grew up. . . . I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”
New York Times

“If you love to cook, check out Sean Brock’s  South, a follow-up to his award-winning  Heritage. Born and raised in the Appalachian mountains, Brock is known for his endless creativity, helming incredible restaurants . . . and celebrating Southern ingredients. Now he’ll also be known for two of the decade’s most beautiful and authoritative Southern cookbooks.” 
Southern Living

“This book is no doubt the best way to get a grasp on the many micro-cultures and climates that fill [the American South]. . . . If you needed a reminder that you don’t have to travel far to experience something new, this is it.”
Condé Nast Traveler

“Brock’s perspective on the dishes of the Gulf Coast, Low Country, and Appalachia offers a new understanding of cultural traditions and a greater respect for the people whose conditions and local bounty shaped the way a great swatch of the country eats.”
—Houston Chronicle

“Sean Brock’s book South, while not specifically a vegetable book, teaches vegetable cookery and preservation from a grandmother’s garden perspective. The vegetables and sides chapter, packed with traditional recipes, makes me want to run straight to the kitchen.”
Chicago Tribune

“Brock has juggled a panoply of roles: chef, revivalist, archivist, farm-to-table evangelist, the Duane Allman of vegetables, the Alan Lomax of heirloom grains, a dispenser of pleasure and history in equal bites. . . . The might of Brock’s influence may portend a turning point in how the cuisine is regarded both at home and in the wider culinary sphere. . . . His second cookbook,  SOUTH: Essential Recipes and New Explorations, in many ways serves as a greatest-hits compilation.”
Garden & Gun

“A fascinating gastronomic guide to the South’s most foundational cuisine. . . . Interwoven with important historical context and Sean’s personal deep-seated passion for the region he calls home, these recipes will become your Holy Grail of Southern cooking.”
Taste of the South

“[Brock has] taken Southern cuisine and helped move it past tired stereotypes of merely heavy, fattening and cheap. In his new cookbook  South, the James Beard Award-winner dives deep to explore the differences in the region’s cuisines from Appalachia to Lowcountry and give his take on classics like catfish, cornbread and more.”
Robb Report

“Following in the footsteps of Southern cooking experts like Edna Lewis and John Egerton, Sean Brock''s South asks us to reconsider the popular American conception of Southern cuisine as something limited to moon pies and fried chicken. From the introduction on, Brock is as interested in defending and defining the importance of Southern culinary foodways as he is in teaching the reader how to re-create his own approach to Southern cookery. He argues that the heirloom traditions of the South are a quintessential part of the socioculinary history of America and should be taken as seriously as the culinary patrimony of more widely recognized regional cuisines. . . . Brock''s detailed approach makes for fascinating, immersive reading.”
Austin Chronicle
 
“Alongside Ken Burns’s glorious recent multi-part documentary Country Music, the publication of Sean Brock’s new cookbook, simply titled South, marks a mini-moment, even a kind of re-evaluation, for the region of the country known as the South. . . . Brock is an advocate for looking at food through the interplay between four basic themes: natives, immigrants, geography, and ingredients. . . . In his own way, Brock is not only a historian, but a futurist.”
Good Times Weekly (Santa Cruz)
 
“If you’re someone that hears ‘Southern cuisine’ and thinks ‘fried, heavy food,’ Sean Brock’s new cookbook will change your mind. Besides showing the delectable depth of Southern cuisine, and the differences between the South’s microregions, South reminds us how eating connects us to each other. Brock hopes to dispel the myths many folks have about Southern cooking.”
Santa Cruz Sentinel
 
“An essential guide in a Southern cook’s toolkit.”
Louisiana Life

“In this masterful follow-up to his James Beard Award–winning  Heritage, Brock observes, ‘The American South has a geographical area roughly equal to that of continental Europe.’ Thus, he describes the territory as a land of microregions, finding the similarities as well as the differences that exist in the foods of the Southeast. Among the more than 125 recipes, a chapter of snacks includes deviled crab from the Low Country, fried bologna with pickled peach mustard from Appalachia, and two versions of shrimp and grits. The chef’s love of heirloom tomatoes is evident not only in his salads and side dishes but also in grilled catfish with barely cooked tomatoes, as well as a rhubarb-tomato conserve that pairs well with poultry. The recipe for basic cornbread is accompanied by four variations, including a ‘sour’ version that calls for a cornmeal, buttermilk, and bacon fat mixture to ferment for three days. A grill is the preferred source of heat for many dishes, including grilled quail with red-eye gravy, while canning mavens will appreciate a stellar chapter of preserved pantry items that includes watermelon molasses. Brock wears his Southern heart on his sleeve in this mouthwatering, virtuosic collection.” 
Publishers Weekly, starred review

“An excellent resource of regional Southern cooking. . . . Exceptional full-color photographs beautifully showcase recipes, such as pickled peaches, fried okra, buttermilk pie, and Brock’s fried chicken. For vegetarians and vegans, there are some wonderful recipes for fresh vegetables, including fried green tomatoes and eggplant purloo.  VERDICT Brimming with exquisite interpretations of Southern cooking, this is a great collection for intermediate to advanced cooks looking to broaden their culinary repertoire.”
Library Journal, starred review

South is a game changer and could be called  The Southern Bible of Cooking. Sean has created one of the most beautiful and powerful books on Southern food ever written.”
Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table
 
“Sean is one of Southern food’s greatest champions. With this cookbook, he has distilled his knowledge of and affection for this region’s foodways into a road map that anyone can use to be a better, more fulfilled cook. Follow it, and be rewarded with food that connects you to a sense of place and evokes the true soul of the South.”
Ashley Christensen, chef and author
 
“Every region, everywhere, needs a Sean Brock! Sean reminds us what it really means to eat and cook Southern food and how we can all be better custodians of the delicious ingredients we have available in our own parts of the world. We’re incredibly lucky to get a taste of what he knows in  South.”
David Chang chef/founder of Momofuku
 
“With prose, passion, and photographs, Sean Brock authoritatively sweeps us through his South, the land of shrimp and oysters, poke salad, tomatoes, and morels, with recipes designed to cook at home, whether grilling, sautéing, or stewing or cooking for groups of friends or just a few. He includes some of my favorite recipes, including caramel cake, doable at home with no fancy equipment needed and always delicious.”
Nathalie Dupree, cookbook author
 
“Sean Brock understands that the American South is more than one region and more than one cuisine. He understands that it is American, yes, but also West African and European. He understands that, whether you know it or not, this is a cookbook distilled by and filtered through centuries of Southern sensibility. Read it for the history. Cook it for the recipes.”
Lolis Eric Elie, food writer
 
“I love Sean’s cooking because it does the same thing for me that a good song does: It transports me to another place, often one that exists in my childhood memories of the South.”
Jason Isbell, musician

Best Cookbook of the Year
-- Amazon ― Amazon

About the Author

Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef’s Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock.

Product information

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale

South: Essential wholesale Recipes and online New Explorations outlet sale