Heritage by Sean Brock

Chef Sean Brock took the city by storm when he opened his restaurant Husk (sister to Husk in Charleston) in Nashville. No one had tasted turnips, greens or butter beans cooked to silky gorgeousness quite the way Brock did. Brock’s vegetable plate is not so much “digging into” food, as it is “dining” food. But delicious it is. With the utmost respect for southern ingredients straight from the grower, be it fish, vegetables or grain, Brock brought southern food to a new level. So it was only natural that he follow that restaurant success with a tome to celebrate and document it. 

Heritage, his beautiful cookbook, originally placed on the stack of books next to my sofa, (like a lot of chef’s books) keeps ending up in the kitchen.  As a proselytizer for southern food and, more importantly, for the folks who preserve and prepare it, Heritage is full of enticing recipes, in addition to being a good read. The recipes aren’t all quick and easy, but coaxing maximum flavor out of say, fresh corn, takes a lick of work. So, while every recipe may not feel accessible to the home cook, there are enough to have made the book dog-eared and keep it next to my stove. 

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