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Heritage Hardcover – Illustrated, October 21, 2014

4.8 4.8 out of 5 stars 995 ratings

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From the Publisher

The Mind of a Chef, James Beard Award for Best Chef, south, James Beard Award for American Cooking

Heritage by Sean Brock

“The blue ribbon chef cookbook of the year” —The New York Times

James Beard Cookbook Award Winner

IACP Julia Child First Book Award Winner

McCradys, Charleston South Carolina, Husk Restaurant, Southeast food, Southeast cooking, Chefs Table

With recipes for:

julia child, martha stewart, the food channel, the cooking channel, food and wine, epicurious, celeb

travel channel, food network, celebrity chefs, celebrity chef cookbook, Bon Appetit, gourmet, saveur

taste of home, gourmet feast, test kitchen, Guy Fieri, Gordon Ramsay, James Beard, south, home cook

Rachael Ray, kitchen aid mixer, kitchen appliance, Giada De Laurentiis, home cook, baking, homemade


Savory Benne Wafers


Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns


Cornmeal Fried Pork Chops with Goat Cheese-Smashed Potatoes and Cucumber and Pickled Green Tomato Relish


Chocolate Alabama Stack Cake

mary berry, bake off, bbc cooking shows, Paul Hollywood, The Great British Bake Off Le Cordon Bleu

Lowcountry Hoppin’ John

Red Pea Gravy

· Reserved 1 cup cooked red peas

· Reserved 2 cups cooking liquid from the peas

· 1 tablespoon unsalted butter

· Cider vinegar

· Sliced chives or scallions for garnish


· 2 quarts Pork Stock or Chicken Stock

· 1 cup Sea Island Red Peas, soaked in a pot of water in the refrigerator overnight

· 1½ cups medium dice onions

· 1 cup medium dice peeled carrots

· 1½ cups medium dice celery

· 2 garlic cloves, thinly sliced

· 1 fresh bay leaf

· 10 thyme sprigs

· ½ jalapeño, chopped

· Kosher salt


· 4 cups water

· 1 teaspoon kosher salt

· ¼ teaspoon cayenne pepper

· 1 cup Carolina Gold Rice

· 4 tablespoons unsalted butter, cubed

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


“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.”
“Modern down-home cuisine.”
“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.”

“Elevates the homey . . . and talks straight about basics.”
—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

  • Publisher ‏ : ‎ Artisan; Illustrated edition (October 21, 2014)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 336 pages
  • ISBN-10 ‏ : ‎ 1579654630
  • ISBN-13 ‏ : ‎ 978-1579654634
  • Item Weight ‏ : ‎ 3.66 pounds
  • Dimensions ‏ : ‎ 9 x 1.2 x 11.65 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 995 ratings

About the author

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Sean Brock is a chef who primarily works with the Cuisine of the Southern United States. He has been the executive chef at Charleston, South Carolina's Husk since its opening in 2010, as well as a partner at McCrady's Restaurant. The menu at Husk is based on what is available in food grown in Brock's garden. He is noted for preserving Southern foodways and heirloom ingredients, and collaborates with David Shields, the McClintock Professor of Southern Letters at University of South Carolina. Bon Appétit Magazine named Husk the "Best New Restaurant in America" in 2011. A second Husk location opened in Nashville in 2013. Brock's first cookbook, Heritage was released in October 2014 and is a New York Times bestseller. His Heritage cookbook won the James Beard Foundation's American Cooking in April 2015.

In 2010, he won the James Beard Foundation Award for Best Southeast Chef. He has also been nominated for Outstanding Chef and Rising Star Chef.

Brock was one of the hosts of the second season of The Mind of a Chef. For his work on the show, Brock was nominated for a Daytime Emmy Award in the Outstanding Culinary Host category.

Bio from Wikipedia, the free encyclopedia.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
995 global ratings

Top reviews from the United States

Reviewed in the United States 🇺🇸 on March 6, 2018
Customer image
5.0 out of 5 stars Deeeeelicious! Terrific book. Recommend.
Reviewed in the United States 🇺🇸 on March 6, 2018
I was watching David Chang's new show, Ugly Delicious, the other night, and Sean Brock came on and made his Nashville Hot chicken. He finished it off with a powdered vinegar. My husband and I looked at each other, both needing to taste that right then. I ordered his book and powdered vinegar before the show was even over. Now I have to go find him in Mind of a Chef.

The book is beautiful. He makes all the Southern favorites that we all know and love, but his take on them is so special. The Nashville Hot Chicken's not in here, but he gives his recipes for Fried Chicken, Hot Sauce, and Brock shake that, combined, might get me close. If someone finds the recipe, please email me! :D

My thoughts and pics of the dishes we tried...
1) Southern Screwdriver - p 264. You infuse vodka with jalapenos and go from there. If you like spicy and citrus, you're gonna be happy. We've always loved jalapeno infused beer, and jalapeno margaritas. This is unbelievably refreshing. It's so good that we ordered a countertop orange juice press. lol.
2) Farrotto with Acorn Squash and Red Russian Kale - p 93. This is one of the most delicious vegetarian meals I've ever had. I wasn't expecting that
from a book I'd ordered based on chicken genius. Everyone loved it. Lickable, I tell you. The recipe called for 1 bunch (3 pounds) of kale. I think that's just a scaling issue, or he has access to ginormous bunches of kale. It would have taken 6 bunches to make 3 pounds, so I got 2 bunches (1 pound) and called it a day.

I'll update this as I play in the book more. Some other recipes I have flagged to try: Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad - p 34 * Beet and Strawberry Salad with Sorrel and Rhubarb Vinaigrette - p 37 * Creamed Corn - p 49 * Roasted Cauliflower with Meyer Lemon and Brown Butter, Watercress, and Pink Peppercorns - p 59 * Cracklin' Cornbread - p 71 * Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing - p 78 * Einkorn Biscuits - p 84 * Benne-Buttermilk Rolls - p 90 * Fried Chicken and Gravy - p 101 * Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce - p 104 * Husk Cheeseburger - p 131 * Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce - p 135 * Slow-Cooked Pork Shoulder with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias - p 138 * Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac - p 148 * Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg - p 174 * Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle - p 180 * Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus - p 182 * Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion - p 199 * Pickled Peaches - p 213 * Satsuma Orange and Burnt Honey Marmalade - p 215 * Strawberry-Meyer Lemon Jam - p 216 * Watermelon Rind Mostarda - p 220 * Butter-Bean Chowchow - p 227 * Tomato Jam - p 229 * Rhubarb Ketchup - p 237 * Smoked Bacon for Beginners - p 243 * Pimento Cheese - p 248 * The Julian Cocktail - p 261 * The Pecan Whiskey Daisy - p 266 * Fire in the Orchard - p 273 * Buttermilk Pie with Cornmeal Crust - p 293 * Rhubarb Buckle with Poppy Seed-Buttermilk Ice Cream - p 294 * Sweet Potato Doughnuts with Bourbon Caramel - p 301 * Chewy Benton's Bacon Caramels - p 303 * The Brock Blend
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8 people found this helpful
Reviewed in the United States 🇺🇸 on October 21, 2014
20 people found this helpful

Top reviews from other countries

5.0 out of 5 stars Did not disappoint
Reviewed in the United Kingdom 🇬🇧 on November 12, 2014
9 people found this helpful
Amazon Customer
5.0 out of 5 stars Perfect gift
Reviewed in the United Kingdom 🇬🇧 on January 6, 2020
jonathan hanna
5.0 out of 5 stars Class
Reviewed in the United Kingdom 🇬🇧 on November 24, 2020
Marjolaine David
4.0 out of 5 stars Brock's Heritage is interesting, Edwards' photographs are easy on the eyes
Reviewed in Canada 🇨🇦 on November 25, 2016
7 people found this helpful
4.0 out of 5 stars Sean Brock ist ein Essensguru, er weiss es ist das Produkt & der richtigen Umgang damit und nicht die Technik und die Genialität
Reviewed in Germany 🇩🇪 on August 5, 2015
2 people found this helpful