South: Essential Recipes and New Explorations Hardcover – October 15, 2019

This is a cookbook that will become a classic. I'm addicted to cookbooks, which I read from cover to cover--and to cooking. I also happen always to have lived in the far North--currently in the middle of nowhere--but love Southern cooking, own quite a few Southern cookbooks, know Chef Brock's reputation, and have read his "Heritage" (2013). And so I didn't expect to find many recipes with ingredients that would be easy for me to find, nor techniques that might be easy for me to execute. However, I bought the book because, although we cook more than a thousand miles away, I really wanted to know more of what Chef has to say about Southern cooking.My high expectations were exceeded. Chef's obsession--to use his own word--for the heirloom ingredients, and techniques of the South shines through on every page. This is why I bought the book: I wasn't looking for mere recipes. I didn't expect to find many recipes with ingredients that would be easy for me to find, nor techniques that might be easy for me to execute: for example, grilling--featured in so many recipes--is illegal on my condo deck. I appreciate that the author's editors have given him enormous leeway to present his dishes precisely as he wishes to do: with his preferred ingredients, whether easy to obtain in other regions or not; and with his preferred technique--regardless of how many pages it takes to present a recipe. Every recipe has an informative headnote explaining why Chef appreciates the dish, the recipe's history, why specific ingredients or technique matter, or more.I've actually placed a number of Post-It's on the pages. For example, I know how to cook grits, but I want to try grits Chef Brock's two ways (one of which uses an electric pressure cooker, who knew?). And I've flagged several recipes that will have to wait for the incredibly short season in which my Farmers' Market will provide some of the author's favorite vegetables.Finally, the book's design is gorgeous. Most recipes have a color photo, and there are several photo vignettes demonstrating technique.

I received this book today and within a few hours had tasted Sean Brock's latest work. The recipes include many traditional Southern classics like buttermilk pie, fried chicken, she-crab soup, and fried green tomatoes, but there is also the inclusion of more creative directions for blending of the geographic flavors of the south such as heirloom tomato and watermelon salad, asparagus "capers", and potato and ramp puree. Some will say that there the recipes aren't exactly like the ones they had growing up, but they would be mistaken like so many in believing that southern food is uniform. It is not. The "country ham roadmap" is a good example of how one product in one state can be both similar in evolution but have extreme variations in taste and smoke. There are a lot of great cookbooks out there but I believe this one will be one that you will find both beautiful and practical.

What an awesome book!!!! The pictures are bright and perfect! The recipes, so many, and easy for anyone (I'm a chef, but I could have my crew master any of these). Pickling, vinegars, smoking techniques,, baking ,and a ton of southern need-to-know sauces. This book will have me go through page by page, which is hard for me to do with most "recipe" books. I use recipes as guidelines, and all of these recipes can be created!

Content is amazing. Very in depth, but also very doable. Lots of techniques and recipes that span across all difficulty levels. Only negative is not the fault of the author, but amazon. Cover had damage, disappointing since it is a new item.

This is absolutely the best cookbook I've ever purchased. Sean goes into great detail about the ingredients and cooking methods he uses and explains why. Most cookbooks just list ingredients and method, without any explanation. The idea that Sean explains HOW he cooks something and WHY his method is import to the finished product is revolutionary in my opinion. His love for Southern cuisine is unrivaled. I recommend reading this book front to back like it's a novel. Then go back and re-read the sections and recipes you love. Finally, the resources section of this book is worth the price alone. Often, chefs will tell you they are using a certain ingredient, but good luck finding it in your local store. Sean tells you EXACTLY where to go for anything that isn't standard grocery store fare. Buy this book. Then buy another one to give to a Southern food loving friend.

This book is far and away even better than I thought it would be. His first book Heritage was amazing and filled with good southern inspiration. This book takes it all a step further. Brock live and breathes the south and it’s rich heritage. It’s a winner!

This book has some really great recipes, but it may be a little too involved for most cooks which is my main reason for giving it 4 stars instead of 5. Brock's previous cookbook was a lot more easy to handle for most cooks. The issue is that you might find a recipe in the book that you want to make, but then you realize that it requires you to make 6 other items from the book as well. So instead of just making that dish, you also have to make the rub on page x, the marinade from page y, the homemade mayo from page z etc.With that said, my kitchen is better stocked than most grocery stores and my spice cabinet has more selections than an Indian bazaar, so I like the challenge of recipes like this from time to time. I've made 3 different dishes from the book so far, and I can tell you that you can definitely taste the extra effort that goes into the dishes.

This cookbook is so gorgeous, and also so comprehensive and imaginative. It’s so beautiful I’m surprised Phaidon didn’t put it out. And I’m fairly certain I dog eared every one of the 100+ (seemingly) recipes. The best thing? The recipes are inventive, but don’t require fancy ingredients, and aren’t super difficult to execute.

Great recipes and great pictures. Looks great to leave out on table or counter as well.Most recipes tho will take some effort and time!

I have heard from many of my American friends that American cuisine is so much more that the fast food and junk that the outside world is more accustomed to, there is a rich tapestry of food history and such a wealth of produce in America and food that needs to be recognised. I first encountered Sean Brock on Parts Unkown (season 6 Episode 8) when Anthony Bourdain visited his restaurant Husk in Charleston, Brock's vision and passion in restoring the old cuisine of America is remarkable, definitley worth a watch! His books do not fail on giving a history lesson and inspriration to its readers although some of the recipes would be hard to recreate in the UK as the emphasis is very much on American produce; but it certainly got the cogs working on how to recreate his manificent dishes with the wealth of seasonal top produce that is available in the UK. I am a total food geek and chef by profession and the book appeals to those sides, although the message of buy local, support local, eat seasonally and above all know your produce is universal.

Not what I expected in a good way! Some dishes I remembered from my father who grew up in the South. Its intelligently written and presented with caring for the regional dishes of the deep South in all its complex and natural flavours.

Amazing!!

Love this chefs work as a chef myself I can see his passion. Worth a read and a must for any good chef wanting to push on etc. Looks good on the book shelf. Well done chefKyle Greenwood