To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
This is the definitive modern southern cookbook. If you don’t likes sourcing ingredients I would look elsewhere. Pimento Ranch requires two different cheese powders that cost a combined 75$ from the source provided. I’m totally fine with that and you need to be as well. This is a well written, thought out Rhône to southern cookery. Great addition to my library.
The original cookbook by Sean Brock "Husk" was, at the time of it's original publishing, above my capability. Time has passed and my capabilities have improved and although most of the recipes in Husk remain too specific in terms of the ingredients, South has a different feel to it. I don't think the author is writing down, but he is writing about cuisine as opposed to what he served in his restaurant. Much of what is in this book can be created with only a few stretches of the pantry and that makes a huge difference. Maybe my skills have improved, or maybe Sean Brock is speaking more directly to cooks like me.
This cookbook is more approachable than the chef’s previous cookbook but there are still many recipes that require ingredients you would have to order online or require you to make another recipe first. I do like that recipes list other recipes that would go well together.
The Kindle version is difficult to use. Recipes run one after another. Spacing between sections of the recipe will make it difficult to use while cooking as nearly all recipes have ingredients well before directions and will require lots of page flipping. Last, you cannot click on recipe titles to jump to that recipe, even in the index.
This is quite the cookbook. It’s almost too much of a cookbook! It has so much information. I love Sean Brock. I fell in love with him years ago and have been fortunate enough to visit Husk and McGradys in Charleston when he was still at the helm. So that being said, I think Sean is a true artist when it comes to his passion for food. He seems to border on suffering the way he takes the time and steps he finds necessary to create a dish or a meal. For him, I’m sure it’s all worth it. To me it looks excessive to a degree, but I can’t help but want to take on one of the recipes soon.
No one could question the beauty of what Sean Brock has done with South. I do wonder how many will be disappointed to see almost all recipes require ingredients that require ordering, expensive or having to make as a separate ingredient for the recipe. This is a book that truly represents the South and its heritage. I like the way he includes recipes for Shrimp and Grits. One traditional, the other an alternate.
I remember the late Charlie Trotter of Chicago’s books had recipes that required ingredients not readily accessible. Definitely a book that needs to be read to appreciate the culinary South and its traditions, varieties and good recipes.
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.