New York Times Bestseller and James Beard Award Finalist Named One of the Ten Best Cookbooks of 2019 by The New Yorker Named a Best Book of 2019 by Publishers Weekly Named the Best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, Chowhound, Robb Report, and more "If Southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order." -Epicurious "I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter." -New York Times Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it's the book Southern-food lovers the world over will use as their bible. In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on Southern cooking and teaches all the elements of this beloved cuisine. Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of Audrey, opening next year in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called "the blue-ribbon chef cookbook of the year" by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes Chef's Table and The Mind of a Chef, for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee. Find him on Instagram @hseanbrock. "This far-reaching compendium decodes the culinary pillars of the entire American South. . . . Shrimp and grits, fried bologna, five types of corn bread-it's all here. Brock, a celebrated chef, is one of the great practical historians of Southern cuisine, and here he focusses on the whys as much as the whats." -The New Yorker "Sean Brock is prone to diving deep into culinary rabbit holes, and thank God. His latest cookbook,South, builds on the intellectual, culinary and historical work of his 2014 book, Heritage, but widens the lens from the Lowcountry to the Appalachian Mountains, where he grew up. . . . I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter." -New York Times "If you love to cook, check out Sean Brock's South, a follow-up to his award-winning Heritage. Born and raised in the Appalachian mountains, Brock is known for his endless creativity, helming incredible restaurants . . . and celebrating Southern ingredients. Now he'll also be known for two of the decade's most beautiful and authoritative Southern cookbooks." -Southern Living "This book is no doubt the best way to get a grasp on the many micro-cultures and climates that fill [the American South]. . . . If you n

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