The pictures in the book are gorgeous. I also liked the author's descriptions of Southern cuisine. However, this book is obviously not for your average everyday home cook. I'm sure the recipes taste fabulous, but it would cost a small fortune for the ingredients given that I could actually find some of them. Difficult to rate this book because I'm sure it's a 5 star for someone that lives near specialty food stores and isn't worried about the cost of their ingredients. For me, since I'm only an average home cook, it just didn't work unfortunately.

South was more than a cookbook, it was an experience. Melding together his life experience and his passion for food, I could feel the love he has for Southern cooking seeping from the pages. That said, I'm not sure I'll actually to make anything from it, but that has less to do with the book and far more to do with my cooking skills.

I think I'm not the only one who enjoys reading cookbooks without any intention of cooking at all. Food as history, as story, as community, as family is an ever engaging topic. There's a lot to learn and enjoy in "South." Thank you to NetGalley and Artisan for the Advance Review Copy. I will recommend this book to my fellow readers of culinary history.

While I really appreciated this recipe and Brock's focus on local ingredients, I did find that for someone not living in his area it was a bit complicated to source said ingredients. I love southern food and wanted to love the cookbook, but I think the extreme regional aspect of it made it somewhat unapproachable and a little difficult to add this to a favorite, use frequently cookbook choice on my shelves.

Cookbooks from the South are so great even though actually going to the South and eating all the food is five million times better than anything I can make at home. This is great though and has some delicious recipes and gorgeous photography.

A great southern food cookbook - the photos are superb, and the recipes are a little different that the average southern fare. If something away from the norm is up your alley, this book will reward with tasty, well planned dishes.

This is a gorgeous, wonderfully written book that is sure to be the textbook for a lot of southern cooks, especially those in the restaurant business. Brock is passionate about southern cooking and has done his research, cooking with some of the region's best chefs and also drawing on great southern cooks in every region. It's refreshing not seeing southern food depicted as just battering and frying everything and tossing in lots of cream and butter, and the photos are stunning.

All that said, there are some reasons this may not be a great cookbook for some:

~ Brock believes in specific ingredients, and often specific brands of those ingredients. Many of the recipes call for at least one specific brand of something. A resource list in the back tells you where to buy these, but it's likely to be very frustrating for home cooks who don't want to have to special order a pantry full of ingredients.

~ Most of the recipes are pretty complicated and will take quite a long time. These are dishes to make to impress company, not to feed your family on a weekday evening.

~ Most of the recipes will also be pretty expensive to create, especially since Brock uses so many specialty ingredients. Even basic ingredients like rice, grits and paprika are supposed to be his preferred specialty brands since he says modern staples are junk (which is generally true). He also calls for lots of really expensive cheeses, seafood, etc., especially for those who aren't local.

~ For the most part, these are recipes for chefs more than home cooks. You really get to create what feels like a restaurant's secret dish, but be prepared for all the expense and work that goes into it. For instance, his pimiento ranch dressing calls for a ton of ingredients and two kinds of powdered cheeses. I much prefer a simple (but delicious) dressing you can whip up from basics in the cupboard. Likewise, while he sometimes uses foraged foods (yay!), he assumes you're buying them from some regional distributor and does not give any information about using the wild foods that are all around if you're lucky enough to live in the region. His copious use of ramps (with bulbs) will also annoy the ramp police (yes, it's a thing in the foraging community) since ramps are quite endangered in some places and it's important to be informed about the ethics of purchasing and foraging ramps responsibly.

~ While it's full of beautiful photography, there are not photos of all the dishes. For cooks who want a photo of each recipe, this may be a disappointment.

~ This is not a book suitable for vegetarians or especially vegans without heavy adaptations. Animal products are used in almost everything and in multiple ways. Expect to use lots of lard, heavy cream, etc. This is a disappointment, as some of the best chefs embrace the challenge of also cooking wonderful food for their vegetarian and vegan customers, and there are also some wonderful Southern vegan chefs.

~ This is probably not a good book for those who need to eat lighter or healthier. While fresh, whole foods are used, most of the dishes are high in calories and fat. No dietary information is provided. Paleo folks are likely to find a lot of recipes that they can use, though he uses lots of grains and oils like canola.

~ You need special equipment for some recipes like a steam juicer, an electric pressure cooker, etc. and some recipes must be cooked over coals or fire.

All that said, I loved the variety of recipes and how much information he packed into this book. This really is a primer on making all kinds of wonderful foods (including delicious staples) and for understanding Southern cooking. I do plan on ordering some of his recommended products and am looking forward to trying many of his recipes, while adapting them to my Minnesota kitchen.

I read a temporary digital ARC of this book for purpose of review.

(Note: A more complete review has since been posted at A Magical Life here: http://magicalchildhood.com/life/2019/10/16/review-sean-brocks-south-must-read-southern-cookbook/)

This is one of those rare cookbooks that is the perfect blend of interesting stories, gorgeous photos, and recipes that even when they use ingredients I do not like I still want to try because of how he presented them!

No one knows more about Southern cooking than Sean Brock. He researches Shrimp and Grits from all areas of the south. Many kinds of cornbread and how to take care of cast iron. Wonderful chicken recipes such as Chicken Breasts with Black Pepper and Peanut Butter Gravy and of course Fried Chicken. In vegetables there are Charred corn with grilled peppers and Purple Cape.Beans and grilled grilled greens and how to cook a pot of greens. hominy and biscuits, beans, pickles and okra. Sausages and pig’s feet for dessert Buttermilk pie and Peanut butter chess pie. Such a wonderful Southern cookbook.

I know you shouldn't judge a book by it's cover, but Sean Brock's South had me at first glance - inked forearm clutching the spoils of a forage? Yes, momma, give me some more. However, this book has some depth beyond the hipster eye-candy here. This is an exploration of the beloved Southern food culture that includes fried chicken, shrimp and grits, okra stew, and collard greens. The recipes are tried and true, yet elevated.

Unfortunately, it was the stunning photography that didn't resonate with me. Yeah, you heard me right - the photography was STUNNING. But not appetizing. It was more concerned with style than showing the food as, well, food. Add to that the intimidatingly long ingredient lists and it felt like a chore to use for actual cooking. Don't tsk me, though. I gave it a fair shot, and I tried out some of the "easier" recipes like the Fried Green Tomatoes and the Hot Water Cornbread. They turned out great, but I wouldn't ever turn to this book for anything more than a beautiful coffee table show piece.

Thank you to Sean Brock, Artisan Books, and NetGalley for allowing me early access to the e-book for this review. As always, all opinions are my own.

Every once in a while a cookbook comes along that is truly awesome. South: Essential Recipes and New Explorations by Sean Brock, (who grew up in rural Virginia and is considered an expert on Southern food) is one such book. Everyone who ever wanted to prepare real southern food at home will get inspiration and learn just what grass roots southern cooking is all about.

Although a few of the recipes have a long list of ingredients and take time to prepare, most of the recipes are fairly effortless. The instructions are succinct and easy to understand. Even cooks with little or no experience can successfully make these dishes. Southern cooking is simple, and Brock brings out the fact that simplicity can be delicious. Brock’s recipe for Hot Water Cornbread is fabulous and a good reason to own this book. Although there are dozens of recipes for Shrimp and Grits floating around, Brock’s version is one of the best, and is very similar to the version served at Crook’s Corner (in Chapel Hill, North Carolina – a favorite restaurant) and where Bill Neal made it famous; Brock gives credit here where it’s due. Other excellent recipes in this book include Fried Catfish with Green Tomato Tartar Sauce, Limpin' Susan (a variation of Hoppin’ John), and Chicken Breasts with Black Pepper and Peanut Butter Gravy. Although the recipes are decidedly southern, many are unique.

No southern cookbook would be complete without desserts: Blackberry Cobbler (wonderful), Plum Upside-Down Cake, and Magnolia Vinegar and Brown Butter Pie to name a few.

Although there are beautiful photographs of many of the dishes, the one downside to this cookbook is that there aren’t photos of every dish. However, the cookbook is so good, that too few photos can be overlooked.

Anyone who wants to cook real southern food that is slightly different from the norm will want to own this cookbook.

Special thanks to NetGalley for supplying a review copy of this book.

I would describe this one as haute southern. The concepts are easy enough to follow, and the philosophy driving his method is great It's all just a little too fancy for everyday food in my opinion.

(This post will go live October 14, 2019, and live at this link: https://jennybakes.blogspot.com/2019/10/peanut-butter-chess-pie-from-sean.html)

The recipes in South by Sean Brock focus on perfecting the craft for the best version of old standards. You can feel Sean's painstaking attention to detail in the recipes as well.

I was thrilled to find some creative spins on desserts and knew I needed to make this pie, especially since it had a chocolate cornmeal crust. I did have a copy from the publisher, but hey, the cookbook comes out tomorrow (October 15, 2019.)

[Picture 1]

I followed the directions carefully for this pie, which meant a lot more fridge time than I would normally give a pie. I'm not sure if I made it right but the insides settle into a pecan pie like center without the nuts, topped by some peanut butter cakey layer, which is topped with ganache. I suspect the peanut butter and the sugar were supposed to be better blended, but this all happened while t baked. The crust rolled out beautifully after letting it chill as recommended.

[Picture 2]

[Recipe]

Other recipes I marked to try:

Sea Island Red Pea Spread with Cucumber Tomato Salad
Chilled Summer Squash Soup with Buttermilk and Sunflower Seeds
Tomato-Okra Stew
Sorghum Seed Crackers
Blackberry Cobbler
Magnolia Vinegar and Brown Butter Pie (what?)!
Buttermilk Pie
Hand-Churned Peach Sherbert

South by Sean Brock is an okay book and a cookbook I'd probably buy to read and enjoy the color photos. Some of the recipes are not what I remembered eating as a child down South but some of the recipes do remind me of my childhood. I also liked seeing clear canning information given for the canning recipes.

Bottom line consider this an upscale Southern-style cookibook.

Here are some of the recipes you'll find in his cookbook:

Shrimp and Grits with Roasted Tomatoes, Fennel and Sausage
Heirloom Tomato and Watermelon Salad
Grilled Swordfish with Green Gumbo
Chicken Breasts with Herb Dumplings
Sweet Potato Puree
Ladies Cabbage
Green Beans
Limpin'' Susan
Fried Apples
Canned Greasy Beans
Fruit Preserves
Buttermilk Pie
Sweet Potato Pie
Caramel Cake
Sweet Tea

Recommend.

Review written after downloading a galley from NetGalley.

South by Sean Brock is a wonderful cookbook filled with beautiful photos and recipes for scrumptious southern dishes. I knew I would love this book when the first recipe was for boiled peanuts! The book also includes tips on veggies, caring for cast iron pans, etc. A great addition to any cooks collection of books!

Sean Brock's South is an exciting collection of traditional Southern recipes with a twist. I loved the in-depth introduction from Brock explaining his life-long deep appreciation and exploration of Southern food and culture.

"Eating in the moment was the way we ate when I was growing up in the mountains of Southern Appalachia, although we were doing so because it was natural and made sense. This concept continues to be my guiding light when creating and cooking food for my guests." *

Striking photos by Peter Frank Edwards create a mood and atmosphere reflective of the recipes.

South is divided into nine sections and include many Southern staples like grilled/fried okra, fried green tomatoes, pimento cheese, and hot water cornbread. Brock offers some great tips in his recipes and also provides ingredient sources (compiled into a helpful list at the end of the book).

I eat seasonally so receiving an advance copy of this book in the summer has made for an incredible experience. So far I've tested the fried okra (it was seriously the quickest batch I've ever made - all the ingredients are mixed together in bowl, which saves so much time and made me wonder why I've never thought of it before), the cheeseburgers with special sauce, and fried green tomatoes.
(Photographs are included in my blog post on Roots & Reads)

I'm looking forward to chilled summer squash soup with buttermilk and sunflower seeds, pit cooked chicken sandwiches, and peanut butter chess pie in the near future!

Many of the recipes are time intensive and require planning ahead. Some ingredients will require more than a quick trip to the grocery store or to your garden. For beginners, a lot of these recipes could look intimidating with long ingredient lists, several of which are not commonly stocked in the average pantry.
While South will not be used often for quick weeknight meals, it will offer some unique dishes when you have time to devote to cooking.

Thanks to Artisan Books and NetGalley for providing me with an ARC in exchange for my honest review. Sean Brock's South is scheduled for release on October 15, 2019.

*Quote included is from a digital advanced reader's copy and is subject to change upon final publication.

I'm sure there's an audience out there for this book, but it's not me.

I cook a lot of southern style food - it's how I was taught. Unfortunately, these recipes don't appeal to me.

I'm DEFINITELY buying this when it comes out. I loved flipping through this cookbook. I haven't tried any of the recipes yet, but they all look delicious and I love the simplicity of everything. This is a must-have for anyone who adores cookbooks (whether for inspiration or for cooking help). Would also make a great gift for the cook in your life.

I'm going to go out on a limb here and say that I think the best part of this book is the vegetable/sides section. While this isn't a cookbook that I would pick up on a weeknight it is one that I'm looking forward to trying on a leisurely weekend. Also, while this isn't exactly the southern food that I grew up on it definitely adds something to the cuisine of this region and I'm excited to see where some of these recipes may take me. The book has lovely photographs and is definitely one that any library with a culinary section should consider adding to the collection. I personally can't wait to see how the tomato-okra stew (around here it's called stewed okra and tomatoes) stacks up against my Mama's.

Brock prefaces his cookbook to talk about his own upbringing in the South and his move to Charleston, a city he obviously loves. It’s obvious Brock loves all things Southern and that’s reflected in his cookbook that contains old favorites as well as some twists on some of the more caloric dishes we associate with the south. Divided into appetizers, sides, mains and desserts, each recipe is prefaced by a little information about the dish, followed by directions that most home cooks should have no problem following. Full color photos not only give readers something to drool over, but also an idea what the finished dish should look like.