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Heritage Hardcover – Illustrated, October 21, 2014

4.7 out of 5 stars 490 ratings

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From the Publisher

For the peas: Bring the stock to a simmer in a small pot. Drain the peas and add to the stock, along with all of the remaining ingredients except the salt. Cook the peas, partially covered, over low heat until they are soft, about 1 hour. Season to taste with salt.

Drain the peas, reserving their cooking liquid, and measure out

1 cup peas and 2 cups liquid for the gravy; return the rest of the peas and liquid to the pot and keep warm.

Meanwhile, for the rice: About 45 minutes before the peas are cooked, preheat the oven to 300°F.

Bring the water, salt, and cayenne pepper to a boil in a large saucepan over medium-high heat. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes.

Drain the rice in a sieve and rinse under cold water. Spread the rice out on a rimmed baking sheet. Dry the rice in the oven, stirring occasionally, for 10 minutes. Scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for about 5 minutes longer. All excess moisture should have evaporated and the grains should be dry and separate.

For the gravy: Put the 1 cup peas, 2 cups cooking liquid, and the butter in a blender and blend on high until smooth, about 3 minutes. Add cider vinegar to taste.

To complete: Use a slotted spoon to transfer the peas to a large serving bowl. Add the rice and carefully toss the rice and peas together. Pour the gravy over them, sprinkle with chives or scallions, and serve.

Editorial Reviews

Review

“The blue ribbon chef cookbook of the year, without a doubt, is Sean Brock’s Heritage. . . . Sometimes a cookbook changes the way you think about food you thought you understood, and this is one of those books.”
New York Times Book Review

Heritage, the first cookbook by Sean Brock, chef at the extraordinary restaurant Husk, in Charleston, South Carolina, is equal parts chronicle of Husk’s best dishes and survey of the local agricultural landscape.”
Saveur
 
“Modern down-home cuisine.”
—InStyle
 
“Stunning photos and rustic-glamorous recipes.”
—Fine Cooking

“Brock is . . . the poet laureate of the kitchen. His cookbook doesn’t just give us recipes; it roots itself in Southern culture.”
—SouthernLiving.com
 

“Elevates the homey . . . and talks straight about basics.”
—People
 
“Delectable.”
—Travel + Leisure
 
Heritage is a journey that will inspire you to understand your own region’s terroir, and the people and practices behind the food that fills your plate.”
Taste of the South
 
“A celebration of Southern ingredients, this ambitious debut provides insight into a notable chef’s carefully crafted cuisine. Highly recommended.”
Library Journal

“Sean Brock has redefined what American food is. Heritage celebrates the narrative of Lowcountry cooking and tells a story that continues to inspire.”
—David Chang, chef/owner, Momofuku
    
“Sean Brock is one of the most important chefs in America. In looking back at the roots of our cuisine, while always also looking forward, he’s changing the face of American food in wonderful ways. Heritage will thrill, surprise, and delight as readers discover what a rich, glorious, and delicious culinary history we once had—and, thanks to chefs like Sean, will surely have again. He is an absolutely transformative figure. His food manages to amaze without ever being pretentious or inaccessible. You, too, can cook this stuff. And you should.”    
—Anthony Bourdain

“Sean Brock is a culinary explorer—gifted, passionate, creative. This captivating book reveals Sean’s unique brilliance for merging the essence of the past with the promise of the future. This is an electrifying work and to read it is to witness the advent of a new era in American cooking.”
—Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table

“Sean is one of the most passionate, talented chefs I know. His food is inspiring, enlightening, and so damn delicious! In Heritage, he shows you the essence of who he is and why he has paved the way in putting the Lowcountry on the map.”
—April Bloomfield, chef and author of A Girl and Her Pig

“Brock resurrects lost flavors and varieties, and—since he's a modernist as well—reinvigorates them with his own delicious style of cooking. Sean Brock is more than just a chef, and this is more than just a cookbook. It will leave you not only enriched, but enlightened.”
—Dan Barber, chef and author of The Third Plate: Field Notes on the Future of Food

“This book is the real deal: American food with a sense of place and history. Reading through it is rather like eating barbeque and drinking beer with Sean Brock; you know you’re in a good place.”
—Fergus Henderson, chef and author of The Complete Nose to Tail

“Sean Brock is one of the most thoughtful cooks I know, with the ability to take a deep understanding of the American South’s culinary history and express it in a way that is unmistakably personal, forward-thinking, and brilliant. Heritage is a must.”
—René Redzepi, chef/owner, Noma

“Few chefs express the soul of their culture through their cooking as well as Sean. This book is a joyful, radiant vision of the South, seen through the lens of history and illuminated by his imagination. The recipes and stories are a delicious reminder of the pleasure to be found in good ingredients, honest cooking, and staying close to home.”
—Daniel Patterson, chef and author of Coi

“Sean is a passionate and true culinary voice in the telling of the past, present, and the future of his beloved South. He has done an admirable job, and an important one, in spreading the gospel and raising the awareness of a great American regional cooking. You don’t have to be from the South to experience the authentic tastes, flavors, and stories using this book.”
—David Kinch, chef and author of Manresa

“This is the real thing. An honest book. A koan to Southern peoples and places. A humble roster of recipes, recollections, and farmer mash notes, from a country-boy-made-good. Start with muscadine and cucumber gazpacho. Move to rabbit stew with black pepper dumplings. Close with black walnut poundcake, drenched with chocolate gravy. You’re in the hands of a master.”
—John T. Edge, coeditor of The Southern Foodways Alliance Community Cookbook

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 details

  • Item Weight : 3.69 pounds
  • Hardcover : 336 pages
  • ISBN-10 : 1579654630
  • ISBN-13 : 978-1579654634
  • Product Dimensions : 8.81 x 1.14 x 11.57 inches
  • Publisher : Artisan; Illustrated Edition (October 21, 2014)
  • Language: : English
  • Customer Reviews:
    4.7 out of 5 stars 490 ratings
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