Library Journal
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This new cookbook from celebrated Charleston chef Brock (Heritage) is an excellent resource of regional Southern cooking, including an introduction on how the author became involved in cooking, along with information about popular Southern food such as grits and corn bread. Nine chapters cover items such as fish/shellfish, poultry and meats, soups/salads, and pantry items. Brock advises on how to acquire specialty ingredients and provides step-by-step recipes. He also details family-owned companies throughout the South, including the popular Benton's. Exceptional full-color photographs beautifully showcase recipes, such as pickled peaches, fried okra, buttermilk pie, and Brock's fried chicken. For vegetarians and vegans, there are some wonderful recipes for fresh vegetables, including fried green tomatoes and eggplant purloo. VERDICT Brimming with exquisite interpretations of Southern cooking, this is a great collection for intermediate to advanced cooks looking to broaden their culinary repertoire.—Holly Skir, Broward Cty. Lib., FL

Book list
From Booklist, Copyright © American Library Association. Used with permission.

In the introduction to his second cookbook, James Beard Award-winner Brock recounts how his upbringing in the southern Appalachian Mountains of Virginia informed his approach to and passion for Southern cooking. He also describes how he wants to move away from the perception of Southern cuisine as heavy and greasy and instead focus on how vibrant and diverse it has become. This cookbook is his modern take on centuries-old traditions, and the pride he has for his culture is evident throughout. The recipes range from snacks and dishes to share to fish and shellfish, vegetables and sides, and desserts, and reflect Brock's belief in using seasonal ingredients. They include classics such as fried green tomatoes, shrimp and grits, and tomato-okra stew. Brock also adds his own culinary twists, like cured duck breasts with rice porridge or grilled quail with red-eye gravy. Interspersed throughout the book are special sections like one on fireplace cookery, which describes various ways to use fire to cook Southern cuisine.--Danielle Bauter Copyright 2010 Booklist

Publishers Weekly
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In this masterful follow-up to his James Beard Award–winning Heritage, Brock observes, “The American South has a geographical area roughly equal to that of continental Europe.” Thus, he describes the territory as a land of microregions, finding the similarities as well as the differences that exist in the foods of the Southeast. Among the more than 125 recipes, a chapter of snacks includes deviled crab from the Low Country, fried bologna with pickled peach mustard from Appalachia, and two versions of shrimp and grits. The chef’s love of heirloom tomatoes is evident not only in his salads and side dishes but also in grilled catfish with barely cooked tomatoes, as well as a rhubarb-tomato conserve that pairs well with poultry. The recipe for basic cornbread is accompanied by four variations, including a “sour” version that calls for a cornmeal, buttermilk, and bacon fat mixture to ferment for three days. A grill is the preferred source of heat for many dishes, including grilled quail with red-eye gravy, while canning mavens will appreciate a stellar chapter of preserved pantry items that includes watermelon molasses. Brock wears his Southern heart on his sleeve in this mouthwatering, virtuosic collection. (Oct.)