:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/41943874/seanbrockheritage.0.0.jpg)
Both City Paper and Post and Courier take chef Sean Brock's Heritage out for spin and find that the recipes can be replicated with a little time, patience, and the right canning equipment.
"Heritage may appeal most to foodie hobbyists looking to elevate their Southern cuisine game, but it has more than enough to satisfy a larger audience," stated CP contributor Ric Sommons. He involved the entire family in his day of preparing pork loin and other recipes. Sommons came to appreciate the effort of seeking out local ingredients and creating condiments from scratch.
Instead of recreating the recipes herself, writer Hanna Raskin enrolled an army of home cooks to test Brock's book. She asked,
Just how doable is a dish that calls for a hot sauce that demands two months of fermenting, lard freshly rendered from a quart of pork fat, 12 hours of brining, 38 tea bags and a cast-iron skillet (Fried Chicken and Gravy, page 101)?
While many of the participants had to visit several stores for ingredients, most agreed their dishes were a success.
Heritage is available for pre-orders on Amazon, with a release date of October 21.
