South: Essential Recipes and New Explorations

South: Essential Recipes and New Explorations

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New York Times Bestseller and James Beard Award Finalist

Named One of the Ten Best Cookbooks of 2019 by The New Yorker
 
Named a Best Book of 2019 by Publishers Weekly

Named the Best Cookbook of 2019 by Amazon
 
Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more

If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order.”
—Epicurious


“I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.”
New York Times

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.


From the Publisher

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South by Sean Brock

A new bible of Southern cooking by the author of the New York Times bestseller Heritage.

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Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

22

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

33

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

44

Southern Classics Reimagined

The promise of South is irresistible. Fried chicken, shrimp and grits, biscuits, pickles, collards, and sweet potato pie from the best-known chef of one of the world’s most beloved cuisines. This collection of 125 recipes for the home kitchen includes the very best versions of the Southern foods we love, plus Brock’s Southern know-how.

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Cornbread

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Limpin’ Susan

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Shrimp and Grits

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Sweet Potato Pie

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Pecans

1 cup raw pecan pieces (about 3 ounces)
2 teaspoons pecan oil, preferably Oliver Farms
½ teaspoon kosher salt

Heirloom Tomato and Watermelon Salad

Vinaigrette

¼ cup Watermelon Molasses
2 teaspoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons pecan oil, preferably Oliver Farms

Salad

3 pounds heirloom tomatoes, cut into ¾-inch dice
½ ripe 8- to 10-pound watermelon, rind removed, seeded, and cut into ¾-inch dice
2 banana peppers, seeded and sliced into very thin rings, or to taste
Kosher salt and freshly ground black pepper
Small basil leaves for garnish

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Step-by-step photos for key recipes like fried okra

Put the okra in a large bowl, add the eggs, and stir thoroughly to lightly beat the eggs and completely coat the okra.

Add the cornmeal, salt, and pepper to the okra mixture and stir evenly to coat the okra.

Working in batches, fry the okra until the cornmeal coating is crisp and golden brown and the okra is vibrant green, about 2 minutes.

Transfer to a baking sheet lined with paper towels and season liberally with salt and pepper.

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