Chef Sean Brock's drive to preserve and reinterpret America's heritage foods has sparked a national obsession with his groundbreaking restaurants, Husk (in Charleston and Nashville) and McCrady's (in Charleston). Time magazine calls Brock "the most conspicuously gifted American chef of his generation," and in his much-anticipated first book, this Emmy-nominated, James Beard Award-winning chef presents all of the sublime dishes that have made him one of America's most acclaimed chefs.
IACP Julia Child First Book Award Winner, New York Times Best Seller, Southern Independent Booksellers Alliance Cookbook of the Year
Written by Sean Brock with contributions by Marion Sullivan and Jeff Allen
Photographs by Peter Frank Edwards
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