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For home cooking, it's a definite 3 stars (maybe even 2 for a student budget). You're gonna find in this cookbook some recipes with xantham gum, sorghum and Sea Island red peas, and some advanced techniques. Even the size of the book makes it kind of hard to cook with. As I admire the chef, I'm really happy with this new addition to my collection. It's original, off the beaten tracks. But I didn't buy it thinking: "Great! New weekday meals for my three roommates and me!" In my case, most of it is foodporn. And the recipes I've tried were for a special evening with a special friend. I mean, if you feed your kids with the Grouper with Pan-Roasted and Pickled Butternut Squash, Nasturtium Jus and Hazelnuts (p.195) or the Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles and Sumac (p.148), can you adopt me?
Wollen Sie etwas darüber erfahren, was es bedeutet selber Nahrungsmittel zu produzieren oder diese sehr selektiv einzukaufen um ein Gericht zu kreieren das sie von a-z überzeugt, dann sind sie bei Heritage genau richtig, denn darum und wie man sich selbst dabei einbringt geht es in diesem Buch. Sie lernen alles was es bedeutet nach dem für sie richtigen Grundprodukt zu suchen oder es selber zu produzieren und es dann optimal in Scene zu setzen ja etwas Ausserordentliches daraus zu machen. Kein einfach zu lesendes Buch - weil vieles nur Anweisung ist, aber was darüber hinausgeht ist genial gut weil echt und eine geniale Leitlinie.
Excellentes bouquin. Je regrette que certains ingrédients ne soient pas toujours faciles à trouver, mais ce n'est pas la faute de l'auteur et les quelques recettes que j'ai pu réaliser étaient très bien. Je cherchais un livre qui pouvait me sortir de mes habitudes et m'apporter de nouvelles idées, j'ai été servi. Pas forcément des recettes que ferais tous les jours, je recommande.
Heritage is, as others have pointed out, not as straightforward as the average home chef may want, or even need. As someone originally from South Carolina, I try not being blown away my the nostalgia Brock has presented to me here. I went to college in Charleston, where Brock's first restaurant, Husk, is located, and this book brings to mind the fondest of memories of my time there. In terms of evoking emotions, for a cookbook I would say I can't imagine how this book can be beat. I feel good when I read about digging into the roots of southern cooking, and in fact this is why I looked into Brock in the first place, as I am very interested in the history of cuisine in the south. For me, the book does exactly what it needs to: give me an experience while also teaching me techniques and even showing me ingredients I had never heard of before.
However, as the haters have also pointed out, the majority of these recipes are simply not something Susie-homemaker is going to go out to the store, come back and make for dinner tonight. Nor are there any recipes, that I recall, which can be prepared swiftly enough (leftovers notwithstanding) to be last-minute options. Yet, while this is a valid point, and certainly a necessary component of knowledge of which you should be aware before buying, it's important to understand that this is not at all what this book is for. Brock knows good and well that the average person is not going to go online and buy Bourbon Barrel smoked seasonings just to make one of his recipes. But the book was not written for those average people. It was written to show off the vastness of southern cuisine, and what one can create if they so choose. I will also say however, that though some of the recipes seem like something only a Michelin star restaurant would serve, it's important to note that many of these recipes are accessible to the home cook who has an interest in making delicious food for their families despite the difficulty (and often expense) that comes with that. I happen to be one of those people who love cooking at home for my family and friends. I love learning about cuisine and, without being arrogant about it, understanding why a recipe tastes better than another, what makes certain ingredients superior, and ultimately, what food I can use to create an experience for my family and friends as I create something delicious. If you, like me, are after this kind of knowledge and experience, give this book a try.
Sean Brock is a culinary hero of mine. I especially appreciate the way he explores the links between America's southern regional cuisines and those of West Africa, and how he brings very old recipes and ingredients back to life. Not only a great cook, Sean is a really interesting food historian and ethnographer.
This is by way of background. It may help those who want to use this book, in their own home cooking, to understand why many of Sean's very cool recipes are complicated and time consuming. Sean's ingredients can be pretty esoteric and hard to find as well for many people in North America or Europe. Nonetheless, Heritage is both inspirational and aspirational... and I'm sure this is what Sean intended.
Chef Brock is an interesting character, and I was looking forward to this book because I've been following his endeavors to get to the origins of Lowcountry cooking (which is *not* synonymous with southern food, though the two are entwined). I grew up in Savannah and Charleston and what we call local food there goes well beyond the stereotypical pimento sandwiches, fried chicken, or anything you see on an episode of Paula Deen; however, it also goes a few steps beyond the shrimp n grits and Frogmore Stew you also see featured as Lowcountry specialties in a lot of restaurants. I just got my copy and started the new year with his take on Hoppin' John (delish, and love the use of root veggies that I never had in the recipes I used in the past) but haven't explored the whole book yet. While I likely will use this as a cookbook too, I bought it more as a reference for a foody looking to learn more about the African origins of the dishes I grew up with. And if you do pick this book up and want to do the recipes right, I support his statement that you need the right ingredients. Using Hoppin John as an example, I stopped making it with the blackeye peas and generic rice you see in so many recipes and incorporated the Carolina gold rice and red field peas I've been buying from Anson Mills the last few years. It does cost a little more and requires shipping, and to be honest, a non-foody (or non-native to the Lowcountry) may not notice the difference, but I did and it was entirely worth it (though I did throw in collard greens for good measure, which weren't in the recipe!). :)
This is a beautiful book, and the recipes are wonderful. But they're complicated and somewhat out of reach for the average home cook. I love looking at and reading it, and so I kept it anyway. I bought this after watching Sean Brock on The Mind of a Chef, and was fascinated by his work.