There aren't many chefs who have carried the torch for traditional southern cooking as well as Sean Brock. The Husk restaurant founder shares his appreciation and knowledge surrounding the timeless cuisine in his newest book South: Essential Recipes and New Explorations. The book includes Brock's recipes for classics like fried chicken, cornbread, collards and many more. And since Brock understands that the South is more than just one region and cuisine, he's careful to highlight the origins of dishes as well as regional differences for recipes like shrimp and grits and fried green tomatoes. Available this fall, South also includes vital Southern tips on how to fry, how to care for cast iron, how to cook over a hearth, and more.

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