Heritage by Sean Brock, a restaurateur and now a cookbook author who shares his drive to preserve the heritage foods of the South. The recipes include both the home cooked comfort food and when time allows, the fancier upscale food for which he is renowned. Even though the instructions for the recipes are quite clear, based upon the complexity of the recipes the book is probably more suited to foodies who love unique recipes, food presentation and modernist cooking.
Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays.
This book is Available Now on Amazon.com
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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