---
product_id: 7305958
title: "Heritage"
price: "WS$379"
currency: WST
in_stock: true
reviews_count: 13
url: https://samoa.desertcart.com/products/7305958-heritage
store_origin: WS
region: Samoa
---

# Top 30 in Sustainable Agriculture 3x Award-Winning Cookbook NYT Bestseller Status Heritage

**Price:** WS$379
**Availability:** ✅ In Stock

## Summary

> 📖 Elevate your kitchen with award-winning Southern heritage—don’t just cook, belong.

## Quick Answers

- **What is this?** Heritage
- **How much does it cost?** WS$379 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [samoa.desertcart.com](https://samoa.desertcart.com/products/7305958-heritage)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
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## Key Features

- • **Versatile Recipe Range:** From comforting home classics to sophisticated restaurant dishes—master every occasion.
- • **Authentic Southern Heritage:** Sean Brock’s inspired recipes preserve and elevate Appalachian and Charleston flavors.
- • **Collector’s Edition Appeal:** Beautifully designed textured cover with bluish-teal feathers—display your passion for food.
- • **Culinary Excellence Unlocked:** Winner of James Beard, IACP Julia Child, and NYT Best Seller—cook with the best.
- • **Ingredient-Driven Philosophy:** Every recipe honors the earth’s natural flavors, perfect for mindful, quality-focused cooks.

## Overview

Heritage is a critically acclaimed cookbook by Sean Brock, celebrated for winning the James Beard Award, IACP Julia Child First Book Award, and securing a spot on the New York Times Best Seller list. It offers a rich collection of Southern recipes blending comfort food with gourmet innovation, emphasizing ingredient integrity and culinary tradition. Perfect for millennial professionals seeking to impress with authentic, thoughtfully crafted dishes and a stylish addition to their cookbook library.

## Description

The chef behind the game-changing restaurants Husk and McCrady’s delivers his first book, showcasing all of his mouth-watering Southern-inspired recipes. With a drive to preserve the heritage foods of the South, Sean Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by desertcart, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post , and more

Review: Been waiting for this.. - 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.
Review: Beautiful tribute to southern food - 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.

## Features

- New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #151,630 in Books ( See Top 100 in Books ) #25 in Sustainable Agriculture (Books) #76 in Southern U.S. Cooking, Food & Wine #93 in Organic Cooking |
| Customer Reviews | 4.8 out of 5 stars 1,046 Reviews |

## Images

![Heritage - Image 1](https://m.media-amazon.com/images/I/9177V3tb1JL.jpg)

## Available Options

This product comes in different **Media Format** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Been waiting for this..
*by C***Y on October 30, 2014*

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.

### ⭐⭐⭐⭐⭐ Beautiful tribute to southern food
*by B***N on October 21, 2014*

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.

### ⭐⭐⭐⭐⭐ Uniquely southern, modern, and elegant
*by D***2 on October 23, 2014*

"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.

## Frequently Bought Together

- Heritage
- South: Essential Recipes and New Explorations
- Victuals: An Appalachian Journey, with Recipes

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*Last updated: 2026-10-06*