Brock?s interpretation of Southern favorites like Pickled Shrimp, Hoppin? John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas.
The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there?s more time to cook) for which he has become so well-known. 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.
Sean Brock is the chef behind the game-changing restaurants Husk and McCrady?s, and his first book offers all of his inspired recipes.
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