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"The blue ribbon chef cookbook of the year, without a doubt, is Sean Brock's "Heritage." . . . Sometimes a cookbook changes the way you think about food you thought you understood, and this is one of those books." --"New York Times Book Review" ""Heritage," the first cookbook by Sean Brock, chef at the extraordinary restaurant Husk, in Charleston, South Carolina, is equal parts chronicle of Husk's best dishes and survey of the local agricultural landscape." --"Saveur" "Modern down-home cuisine.""--InStyle" "Stunning photos and rustic-glamorous recipes.""--Fine Cooking" "Elevates the homey . . . and talks straight about basics.""--People" "Delectable.""--Travel + Leisure" ""Heritage "is a journey that will inspire you to understand your own region's terroir, and the people and practices behind the food that fills your plate." --"Taste of the South" "A celebration of Southern ingredients, this ambitious debut provides insight into a notable chef's carefully crafted cuisine. Highly recommended." --"Library Journal" "Sean Brock is a national treasure, at once leading the charge to define new Southern cooking while carefully being one of the leading preservationists of true traditional, soulful Lowcountry flavors and techniques. His approach to the intersection of the old and the new is nothing short of MacArthur Prize-worthy and, most important, the recipes are deliciously easy to make, nearly intuitive poems to the very earth itself. This book instantly redefines the bridge between the ancient and the innovative and is nothing short of a gift of the magi." --Mario Batali "Sean Brock has redefined what American food is. "Heritage" celebrates the narrative of Lowcountry cooking and tells a story that continues to inspire." --David Chang, chef/owner, Momofuku "Sean Brock is one of the most important chefs in America. In looking back at the roots of our cuisine, while always also looking forward, he's changing the face of American food in wonderful ways. "Heritage" will thrill, surprise, and delight as readers discover what a rich, glorious, and delicious culinary history we once had--and, thanks to chefs like Sean, will surely have again. He is an absolutely transformative figure. His food manages to amaze without ever being pretentious or inaccessible. You, too, can cook this stuff. And you should." --Anthony Bourdain "Sean Brock is a culinary explorer--gifted, passionate, creative. This captivating book reveals Sean's unique brilliance for merging the essence of the past with the promise of the future. This is an electrifying work and to read it is to witness the advent of a new era in American cooking." --Frank Stitt, chef/owner and author of "Frank Stitt's Southern Table" "Sean is one of the most passionate, talented chefs I know. His food is inspiring, enlightening, and so damn delicious! In "Heritage," he shows you the essence of who he is and why he has paved the way in putting the Lowcountry on the map." --April Bloomfield, chef and author of "A Girl and Her Pig" "Brock resurrects lost flavors and varieties, and--since he's a modernist as well--reinvigorates them with his own delicious style of cooking. Sean Brock is more than just a chef, and this is more than just a cookbook. It will leave you not only enriched, but enlightened." --Dan Barber, chef and author of "The Third Plate: Field Notes on the Future of Food" "This book is the real deal: American food with a sense of place and history. Reading through it is rather like eating barbeque and drinking beer with Sean Brock; you know you're in a good place." --Fergus Henderson, chef and author of "The Complete Nose to Tail" "Sean Brock is one of the most thoughtful cooks I know, with the ability to take a deep understanding of the American South's culinary history and express it in a way that is unmistakably personal, forward-thinking, and brilliant. "Heritage "is a must." --Rene Redzepi, chef/owner, Noma "Few chefs express the soul of their culture through their cooking as well as Sean. This book is a joyful, radiant vision of the South, seen through the lens of history and illuminated by his imagination. The recipes and stories are a delicious reminder of the pleasure to be found in good ingredients, honest cooking, and staying close to home." --Daniel Patterson, chef and author of "Coi" "Sean is a passionate and true culinary voice in the telling of the past, present, and the future of his beloved South. He has done an admirable job, and an important one, in spreading the gospel and raising the awareness of a great American regional cooking. You don't have to be from the South to experience the authentic tastes, flavors, and stories using this book." --David Kinch, chef and author of "Manresa" "This is the real thing. An honest book. A koan to Southern peoples and places. A humble roster of recipes, recollections, and farmer mash notes, from a country-boy-made-good. Start with muscadine and cucumber gazpacho. Move to rabbit stew with black pepper dumplings. Close with black walnut poundcake, drenched with chocolate gravy. You're in the hands of a master." --John T. Edge, coeditor of "The Southern Foodways Alliance Community Cookbook"

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11 von 11 Kunden fanden die folgende Rezension hilfreich
Uniquely southern, modern, and elegant 23. Oktober 2014
Von Deidre512 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
"Heritage" is a incredible addition to recent cooking literature - Southern themed recipes made with fresh ingredients and beautiful presentations.

After a brief intro by Sean Brock, the book goes straight into a broad spectrum of recipes with a Southern cooking style ingredient baseline. Recipes by chapter are themed by dish type - vegetarian, grain, meat, seafood, canned/pickled, bar food/drinks, and desserts. Each recipe has a brief introduction providing a nice story about the history of the dish and/or why it is meaningful to Sean Brock from his heritage. Several of the recipes in this cookbook are adaptations of recipes of family member's of Sean Brock that shaped his relationship with Southern food and cooking.

Some of the recipes call for very specific brand of ingredients (example: Anson Mills Antebellum Fine Yellow Cornmeal). In the back of the book is a page of resources for where to buy. Based upon this and the variety of ingredients for each dish, you will need to plan ahead to make the recipes.

The instructions for the recipes are extremely clear covering order of steps and how to's in order to get the best results. the pictures provide great visuals for how to plate the dishes. Based upon the complexity of the recipes, the book is more tailored to experienced cooks than beginners.

Many of the recipes in this book can be made with the standard equipment found in your home kitchen. Some recipes do require specialized equipment such as a juice extractor or a sous vide machine.

I recommend this book for foodies who love unique recipes, food presentation, modernist cooking, or just to have as a beautiful read on your coffee table.
9 von 9 Kunden fanden die folgende Rezension hilfreich
Been waiting for this.. 30. Oktober 2014
Von Chef Clay - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I met chef Brock last December at Husk in Charleston and we spoke a bit about the upcoming book. I actually got to see pics of this book unfinished as he had just returned from a meeting with the publisher. I have been anxiously awaiting since hearing about the project that summer. I have to say, what a great wait, and to finally have it in my collection is awesome. I am a chef from Pinehurst, NC and cook very similar to chef Brock and have been a fan of his work for a while now. I could not wait to see some of his recipes on paper and am not disappointed at all in the attention to detail and the quality of product used.

This chef is one of the best when it comes to tradition and quality of southern cooking. It is his product research and the need to keep the recipes true to the region that blows me away. From the use of local benne seed, okra, red corn, and heritage breed pork; this chef has his finger on the "farm to fork" movement. The work with Anson Mills is just one example of how one chef can make a difference and bring back ingredients almost lost in the culinary shuffle.

This book is just amazing anf is now one of my prized possessions up there with my Thomas Keller collection, John Currence, and others. The recipes are awesome alone but it is the photography in this read that really makes this book POP.

No chef, cook, foodie, or home cook should pass up this amazing chef's gift to us all. I only hope to get mine signed one day as I am soon moving to Charleston to further my culinary travels. Make sure you add this to your collection, or start one with this selection. The pimiento cheese recipe alone (amazing had it at Husk) is worth the book price, trust me. Great book chef, keep up the great work and hope to see another book soon.
10 von 12 Kunden fanden die folgende Rezension hilfreich
Recipes like "Charred beef short ribs with glazed carrots and black ... 18. November 2014
Von Aniseh Kadivar - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
9 von 12 Kunden fanden die folgende Rezension hilfreich
Beautiful tribute to southern food 22. Oktober 2014
Von Bradley Nelson - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This is an absolutely beautiful book. There is no question that Sean Brock put as much passion into this book as he does into his food. There are many wonderful and diverse recipes of varying difficulty, all of which represent the heritage or culture of the South. This book is all about comfort and care. Brock loves food, but not in the usual way. He cares about every grain of rice and shows incredible earnest interest in having people taste good food. Not good in the sense that he made it taste that way, but good in the sense that the earth made it taste that way.

For anyone who has eaten at Husk or McCrady's, there are some familiar recipes in this book. The signature Charleston ice cream and the buttermilk benne rolls are there. So we can now enjoy these at home. There are also recipes for how to cook grits like a southerner, and for how to make signature pimento cheese. Many of these recipes are approachable for the average cook (though probably not for most beginners). For the more ambitious, there are complex recipes that will require skill and planning.

What I really love about this book is that it is all about the ingredients. This is no surprise to anyone familiar with Sean Brock's cooking philosophy. Even if you've only seen him on Mind of a Chef, you get a sense of how he cares about food and wants to respect individual ingredients. Simplicity is wonderful. Complexity can be too, but not if it stifles the flavor of what you are eating. As is the norm with most cookbook for the past decade, Brock highlights many of his purveyors. This is a great tribute to people who dedicate their lives to making good food available. (Of course, none of their food is sold cheaply, but that's not the point.) Brock also includes much of his food philosophy here for anyone not familiar with it.

The book itself is wonderful. I opened the package, knowing mostly what it would look like and I was really marveling at it. The dust cover is great, but I always display my books without dust covers, so I was more interested in the actual book. It is black and textured with bluish-teal feathers. This is a wonderful addition to anyone's cookbook collection. For anyone with a passion for southern food, or just good food in general, this book is a must.
7 von 10 Kunden fanden die folgende Rezension hilfreich
In Awe. 24. Oktober 2014
Von Rob B - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
There are those rare times that a cookbook strikes an emotional chord...and this is one does it for me on many levels. First, as someone from the deep South who has lived more time away since adulthood, this brings back memories of my childhood, my grandmother and the way things were (nostalgia, not regret). Second, this book is a beautiful piece of work both artistically and technically. Also, this book also celebrates the ingredients and puts them at the center vs. trickery, over manipulation and unrecognizable end products. Finally, this book showcases his passion for conservation is a reminder for us all of the importance of preserving/conserving today for the benefit of those that follow us tomorrow. Be prepared to read in one sitting and also start calling/emailing Anson Mills for their products, I have and I've only had the book for 4 days and have ordered my bounty.

PS. If you have Amazon Prime, go watch his 8 or so shows on "Mind of a Chef" - In a short time, I've become a Sean Brock groupie.
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