A monthly selection of exclusive content from new and classic books, plus interviews with Artisan's celebrated authors.

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The Artisan Cookbook Club is a monthly selection of exclusive content from new and classic books, plus interviews with Artisan’s celebrated authors. Sign up to access free ebook gifts, special contests, and more.

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HERITAGE

For Sean Brock, the visionary chef behind the groundbreaking restaurants Husk and McCrady’s, inspiration comes from his roots. In his much-anticipated first book, Heritage, Brock draws from regional traditions and personal history, from the gullah cooking that inspires his Charleston Ice Cream (p. 83) to his grandmother’s Hillbilly Black Walnut Fudge (p. 305). Sean has been called a preacher of Southern food, but with this book, he puts forward a vision for a new way of American cooking. It’s an ambitious book written in a honest and humble voice.

And Sean is a singular chef. Who else could balance a plate of Palmetto Squab with Almond, Kale, Licorice, and Begonia Flowers (p. 113) alongside his home recipe for Fried Chicken and Gravy (p. 101), and make an equal case for both? Heritage is a book with heart, soul, and plenty of grit (along with the only lesson you’ll ever need on How to Cook Grits Like a Southerner, p. 74).

ORDER YOUR COPY OF SEAN BROCK'S HERITAGE:
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ENTER TO WIN A CROP OF SEAN BROCK’S FAVORITE GRAINS AND BEANS

You could win Sean Brock’s favorite Anson Mills ingredients—cornmeal, grits, farro, benne seeds, beans, rice—plus a signed copy of Heritage. These Sea Island Red Peas and Carolina Gold Rice flavor the Hoppin' John recipe that changed Brock’s life. Now you can cook with them, too. Enter today

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