South

Essential Recipes and New Explorations

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Pub Date 15 Oct 2019 | Archive Date 14 Oct 2019

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Description

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.
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...

Advance Praise

“South is a game changer and could be called The Southern Bible of Cooking. Sean has created one of the most beautiful and powerful books on Southern food ever written.”

—Frank Stitt, chef/owner and author of Frank Stitt’s Southern Table


“Sean is one of Southern food’s greatest champions. With this cookbook, he has distilled his knowledge of and affection for this region’s foodways into a road map that anyone can use to be a better, more fulfilled cook. Follow it, and be rewarded with food that connects you to a sense of place and evokes the true soul of the South.”

—Ashley Christensen, chef and author


“Every region, everywhere, needs a Sean Brock! Sean reminds us what it really means to eat and cook Southern food and how we can all be better custodians of the delicious ingredients we have available in our own parts of the world. We’re incredibly lucky to get a taste of what he knows in South.”

–David Chang chef/founder of Momofuku


“With prose, passion, and photographs, Sean Brock authoritatively sweeps us through his South, the land of shrimp and oysters, poke salad, tomatoes, and morels, with recipes designed to cook at home, whether grilling, sautéing, or stewing or cooking for groups of friends or just a few. He includes some of my favorite recipes, including caramel cake, doable at home with no fancy equipment needed and always delicious.”

—Nathalie Dupree, cookbook author


“Sean Brock understands that the American South is more than one region and more than one cuisine. He understands that it is American, yes, but also West African and European. He understands that, whether you know it or not, this is a cookbook distilled by and filtered through centuries of Southern sensibility. Read it for the history. Cook it for the recipes.”

—Lolis Eric Elie, food writer


“I love Sean’s cooking because it does the same thing for me that a good song does: It transports me to another place, often one that exists in my childhood memories of the South.”

—Jason Isbell, musician

“South is a game changer and could be called The Southern Bible of Cooking. Sean has created one of the most beautiful and powerful books on Southern food ever written.”

—Frank Stitt, chef/owner and...


Marketing Plan

Author tour to include Atlanta, Austin, Birmingham, Chicago, Los Angeles, Minneapolis, Nashville, New Orleans, New York, Philadelphia, San Francisco, Seattle, Toronto, Washington, DC

Author tour to include Atlanta, Austin, Birmingham, Chicago, Los Angeles, Minneapolis, Nashville, New Orleans, New York, Philadelphia, San Francisco, Seattle, Toronto, Washington, DC


Available Editions

EDITION Other Format
ISBN 9781579657161
PRICE $40.00 (USD)
PAGES 376

Average rating from 21 members


Featured Reviews

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.

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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!

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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!

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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.

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