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.
After watching the Netflix series, mind of a chef, I was drawn to Brock's passion for preserving traditional foods using heritage grains. He cooks some irresistible home style southern food that I really wanted to try and reproduce in the uk.
However the book is much more refined and the recipes are what you would find in his high end restaurant. Whilst this is a good read, it isn't what I was looking for.
There is one recipe however for hopping John, which is an example of what I wanted more of.
Part pretentious, part down home goodness. I was annoyed by a good part of the recipes having impossible ingredients (fennel pollen, really?!) and referencing ingredients that aren't sold to the public (Anson Mills Einkorn flour). However, I love the spirit and message behind a good portion of this book, as someone who relishes the stories that accompany heirloom seeds. Overall, not the most accessible book and I don't recommend it to everyone, but it has a good heart.
It kills me to give this book 3 stars. I love Sean Brock. I preordered this book, checked constantly to see when it would arrive, and was so happy when it was in my hands. The photos are beautiful, and you can feel the love Sean has for the South in just the first few pages. I have watched every episode of The Mind of a Chef at least twice, and I wanted that Sean to shine through. I wanted his love and passion for simple, homespun food to speak to me. It's there in sparks, but it never lights. I still haven't made a single recipe. I probably will sometime, but Edward Lee's book is better. This is just a coffee table book of food porn.
The food photography in this book is lovely and some of the ingredients seem interesting. I'm not one to skimp away from complicated recipes but I'm more of a rustic cook and less of a "French Laundry" cook. Recipes like "Charred beef short ribs with glazed carrots and black truffle puree" or "Roasted Duck with turnips, lovage puree, pears, and chestnuts" are a little too fluffy for my taste. I noticed a lot of reviews praising the book without really describing the taste/flavor of the recipes. I'm assuming they haven't attempted cooking anything yet. I didn't bother cooking anything from this book either, mostly because nothing attracted my attention enough to give it a go.
Lovely book in terms of photography, lay out, description etc...just slightly pretentious for me. Which is ironic considering it's entire premise is cooking from your roots and tradition. I doubt they're serving "crispy fried farm eggs with fresh cheese, pickled chanterelles, wild watercress, and red-eye vinaigrette" in the Appalachian mountains, but if they are kudos to them. Overall it seems like it may have potential, just not for me. I'll be returning this one.