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it wasn't just the lusciously creamy grits or okra coated in a cornmeal crisp that caught my eye. It was the 'waste nothing' ethos that echoed through the book. Sean Brock is a whole-hog kind of chef—or, in pantry cooking terms, a use-your-scraps-for-stock kind of chef. If southern food is your comfort food and pantry cooking is the name of your game right now, this is an excellent book to order.
Yes, by the end of this book you'll know how to prepare the perfectly squishy Hanjan's Spicy Rice Cakes and a spicy tofu and seafood stew called Haemul Sundubu Jjigae—but, more importantly, you'll have mastered the basics of Korean cooking and learn flavors and techniques you can turn to time and time again.Chef Josef Centeno usually spends his days running his four Los Angeles restaurants— Bäco Mercat, Bar Amá, Orsa and Winston, and Amácita.
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