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25 internautes sur 28 ont trouvé ce commentaire utile 
Been waiting for this.. 30 octobre 2014
Par Chef Clay - Publié sur Amazon.com
Format: Relié Achat vérifié
I met chef Brock last December at Husk in Charleston and we spoke a bit about the upcoming book. I actually got to see pics of this book unfinished as he had just returned from a meeting with the publisher. I have been anxiously awaiting since hearing about the project that summer. I have to say, what a great wait, and to finally have it in my collection is awesome. I am a chef from Pinehurst, NC and cook very similar to chef Brock and have been a fan of his work for a while now. I could not wait to see some of his recipes on paper and am not disappointed at all in the attention to detail and the quality of product used.

This chef is one of the best when it comes to tradition and quality of southern cooking. It is his product research and the need to keep the recipes true to the region that blows me away. From the use of local benne seed, okra, red corn, and heritage breed pork; this chef has his finger on the "farm to fork" movement. The work with Anson Mills is just one example of how one chef can make a difference and bring back ingredients almost lost in the culinary shuffle.

This book is just amazing anf is now one of my prized possessions up there with my Thomas Keller collection, John Currence, and others. The recipes are awesome alone but it is the photography in this read that really makes this book POP.

No chef, cook, foodie, or home cook should pass up this amazing chef's gift to us all. I only hope to get mine signed one day as I am soon moving to Charleston to further my culinary travels. Make sure you add this to your collection, or start one with this selection. The pimiento cheese recipe alone (amazing had it at Husk) is worth the book price, trust me. Great book chef, keep up the great work and hope to see another book soon.
19 internautes sur 21 ont trouvé ce commentaire utile 
Uniquely southern, modern, and elegant 23 octobre 2014
Par Deidre512 - Publié sur Amazon.com
Format: Relié Achat vérifié
"Heritage" is a incredible addition to recent cooking literature - Southern themed recipes made with fresh ingredients and beautiful presentations.

After a brief intro by Sean Brock, the book goes straight into a broad spectrum of recipes with a Southern cooking style ingredient baseline. Recipes by chapter are themed by dish type - vegetarian, grain, meat, seafood, canned/pickled, bar food/drinks, and desserts. Each recipe has a brief introduction providing a nice story about the history of the dish and/or why it is meaningful to Sean Brock from his heritage. Several of the recipes in this cookbook are adaptations of recipes of family member's of Sean Brock that shaped his relationship with Southern food and cooking.

Some of the recipes call for very specific brand of ingredients (example: Anson Mills Antebellum Fine Yellow Cornmeal). In the back of the book is a page of resources for where to buy. Based upon this and the variety of ingredients for each dish, you will need to plan ahead to make the recipes.

The instructions for the recipes are extremely clear covering order of steps and how to's in order to get the best results. the pictures provide great visuals for how to plate the dishes. Based upon the complexity of the recipes, the book is more tailored to experienced cooks than beginners.

Many of the recipes in this book can be made with the standard equipment found in your home kitchen. Some recipes do require specialized equipment such as a juice extractor or a sous vide machine.

I recommend this book for foodies who love unique recipes, food presentation, modernist cooking, or just to have as a beautiful read on your coffee table.
57 internautes sur 71 ont trouvé ce commentaire utile 
This book is probably for someone who owns a restaurant ... 7 décembre 2014
Par A. E. Burtlebe - Publié sur Amazon.com
Format: Relié
This book is probably for someone who owns a restaurant. Take the Benne-Buttermilk recipe. It says, "We make these using Blé Marquis flour, which is a specialty wheat flour from Anson Mills... You can substitute all-purpose flour, if you must."

I looked up Blé Marquis flour by Anson Mills. It's only available for sale to restaurants. There are no suggestions for other flours that anyone at home could buy or order (and there are so many specialty mills now), or even an invitation for the reader to experiment with local flours. There is only a snide suggestion to substitute all-purpose flour. If I must!

Or take the fried chicken and gravy recipe which gives the reader a list of twenty ingredients and then tells him or her, this is "the way everyone should be making fried chicken at home." It is? In that case, very few people will be making fried chicken at home, since, as he says, "this recipe takes a lot of time and attention." The tone here is one to drive a person out of their kitchen and into the seats of Sean Brock's restaurant, since making food "authentically" means spending a lot of time on cooking and spending a lot of money sourcing ingredients from online specialty shops (when they're even available to a home chef!).
77 internautes sur 98 ont trouvé ce commentaire utile 
Recipes like "Charred beef short ribs with glazed carrots and black ... 18 novembre 2014
Par Aniseh Kadivar - Publié sur Amazon.com
Format: Relié Achat vérifié
The food photography in this book is lovely and some of the ingredients seem interesting. I'm not one to skimp away from complicated recipes but I'm more of a rustic cook and less of a "French Laundry" cook. Recipes like "Charred beef short ribs with glazed carrots and black truffle puree" or "Roasted Duck with turnips, lovage puree, pears, and chestnuts" are a little too fluffy for my taste. I noticed a lot of reviews praising the book without really describing the taste/flavor of the recipes. I'm assuming they haven't attempted cooking anything yet. I didn't bother cooking anything from this book either, mostly because nothing attracted my attention enough to give it a go.

Lovely book in terms of photography, lay out, description etc...just slightly pretentious for me. Which is ironic considering it's entire premise is cooking from your roots and tradition. I doubt they're serving "crispy fried farm eggs with fresh cheese, pickled chanterelles, wild watercress, and red-eye vinaigrette" in the Appalachian mountains, but if they are kudos to them. Overall it seems like it may have potential, just not for me. I'll be returning this one.
15 internautes sur 18 ont trouvé ce commentaire utile 
Beautiful tribute to southern food 22 octobre 2014
Par Bradley Nelson - Publié sur Amazon.com
Format: Relié Achat vérifié
This is an absolutely beautiful book. There is no question that Sean Brock put as much passion into this book as he does into his food. There are many wonderful and diverse recipes of varying difficulty, all of which represent the heritage or culture of the South. This book is all about comfort and care. Brock loves food, but not in the usual way. He cares about every grain of rice and shows incredible earnest interest in having people taste good food. Not good in the sense that he made it taste that way, but good in the sense that the earth made it taste that way.

For anyone who has eaten at Husk or McCrady's, there are some familiar recipes in this book. The signature Charleston ice cream and the buttermilk benne rolls are there. So we can now enjoy these at home. There are also recipes for how to cook grits like a southerner, and for how to make signature pimento cheese. Many of these recipes are approachable for the average cook (though probably not for most beginners). For the more ambitious, there are complex recipes that will require skill and planning.

What I really love about this book is that it is all about the ingredients. This is no surprise to anyone familiar with Sean Brock's cooking philosophy. Even if you've only seen him on Mind of a Chef, you get a sense of how he cares about food and wants to respect individual ingredients. Simplicity is wonderful. Complexity can be too, but not if it stifles the flavor of what you are eating. As is the norm with most cookbook for the past decade, Brock highlights many of his purveyors. This is a great tribute to people who dedicate their lives to making good food available. (Of course, none of their food is sold cheaply, but that's not the point.) Brock also includes much of his food philosophy here for anyone not familiar with it.

The book itself is wonderful. I opened the package, knowing mostly what it would look like and I was really marveling at it. The dust cover is great, but I always display my books without dust covers, so I was more interested in the actual book. It is black and textured with bluish-teal feathers. This is a wonderful addition to anyone's cookbook collection. For anyone with a passion for southern food, or just good food in general, this book is a must.
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