New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCradyas, 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 flavors 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 thereas more time to cook) for which he has become so well-known. Brockas interpretation of Southern favorites like Pickled Shrimp, Hoppina 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 Brockas background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.SHORT RIBS One 1-liter bottle Cabernet Sauvignon 4 cups Chicken Stock (page 318) slab boneless chuck short ribs (about 4 pounds), cleaned of any connective tissue ... Cover the pan, put it in the oven, and cook the short ribs for 11a2 hours.
|Publisher||:||Artisan Books - 2014-10-21|