Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s in Charleston, South Carolina. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterprets the flavors of his youth in Appalachia and his adopted hometown of Charleston.
Gorgeous color photographs illustrate Brock’s ability to move seamlessly between traditional rustic fare and thoughtfully inspired fine dining dishes. Rabbit stew with black pepper dumplings seems to have been around since the original thirteen colonies, while flounder crudo with rhubarb, buttermilk, radishes and sea beans is an entirely fresh approach to ingredients with an impeccable Southern pedigree. This is easily one of the most exciting cookbooks of 2014.
Color photographs throughout. Cloth.