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I had watched Sean Brock on a cookery show called 'Mind of a Chef' and loved his passion for Regional produce and preservation of raw ingredients. So I was eager to read his first cookbook, and it did not disappoint. The pictures are mouthwatering, the recipes are beautifully laid out and the passion I saw on his show is transferred to the book. I have a ton of cookbooks and this is without a doubt one of my favourites! Of course you can't get all the same ingredients, so you'll just have to be a little creative. Grits for example, I went to Whole Foods and got Midnight blue, Amber & Pink Blossom popping corn. Blitzed it up and then followed his recipe. You could also use course polenta. I just liked the look of the colourful grits.
Véritable voyage dans la cuisine américaine contemporaine, mais aussi dans les saveurs complexes qui font de Sean Brock un cuisinier exceptionnel. Même si tous les produits qu'il utilise ne sont pas forcément disponibles en France, c'est une belle source d'inspiration.