undrgrnd Cliquez ici Toys NEWNEEEW nav-sa-clothing-shoes nav-sa-clothing-shoes Cloud Drive Photos cliquez_ici Rentrée scolaire Cliquez ici Acheter Fire Pack Kindle pour les enfants cliquez_ici Jeux Vidéo Bijoux Marsala Bijoux Montres bijoux Fantaisie
Heritage (English Edition) et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
EUR 37,73
  • Tous les prix incluent la TVA.
Il ne reste plus que 13 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Heritage a été ajouté à votre Panier
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 4 images

Heritage (Anglais) Relié – 19 septembre 2014

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
"Veuillez réessayer"
EUR 37,73
EUR 26,01 EUR 35,88

Livres anglais et étrangers
Lisez en version originale. Cliquez ici

Produits fréquemment achetés ensemble

  • Heritage
  • +
  • Relæ: A Book of Ideas
Prix total: EUR 83,86
Acheter les articles sélectionnés ensemble

Descriptions du produit

Revue de presse

Sean Brock is a national treasure, at once leading the charge to define new Southern cooking while carefully being one of the leading preservationists of true traditional, soulful Lowcountry flavors and techniques. His approach to the intersection of the old and the new is nothing short of MacArthur Prize worthy and, most important, the recipes are deliciously easy to make, nearly intuitive poems to the very earth itself. This book instantly redefines the bridge between the ancient and the innovative and is nothing short of a gift of the magi. Mario Batali 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. Rene 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 pepp --Various

Présentation de l'éditeur

Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavours of his youth in Appalachia and his adopted hometown of Charleston. 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. Brock's interpretation of Southern favourites 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. This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.

  • Apple
  • Android
  • Windows Phone

Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.

Détails sur le produit

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Quels sont les autres articles que les clients achètent après avoir regardé cet article?

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles

Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 157 commentaires
29 internautes sur 32 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.
101 internautes sur 126 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.
94 internautes sur 121 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!).
16 internautes sur 19 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.
43 internautes sur 55 ont trouvé ce commentaire utile 
You may want to take a peak before you buy... 4 novembre 2014
Par John Robinson - Publié sur Amazon.com
Format: Relié Achat vérifié
This may or may not be what you're looking for.... if you're hoping for modern takes on traditional southern cuisine that you will cook at home this is probably not for you. I was hoping for something along the lines of Frank Stitt's Southern Table but instead got The French Laundry Cookbook with Grits and Pole Beans, - and I don't mean that in a good way. Heritage is shockingly fussy, overly complicated and the end-results/plating left me very underwhelmed. I'm 3/4's of the way through the cookbook and haven't spotted a single recipe that inspires me to try it.
Ces commentaires ont-ils été utiles ? Dites-le-nous


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?