New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award
Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at...
New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner...
In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on Southern cooking and teaches all the elements of this beloved cuisine.
In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on Southern cooking and teaches all the elements of this b...
For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, Flynt shares surprising stories of a fruit that was central to the region for over 200 years. Colorful characters abound in this history, including aristocratic Belgian immigrants, South Carolina plantation owners, and multiple presidents, each group changing the course of southern orchards. She shows how...
For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the a...
