Tag Archives: Southern US Cooking

Extended version of my review of South, by Sean Brock, from The Menu, my weekly Irish Examiner food column Cookbook: South (Artisan), by Sean Brock Skim the surface and Sean Brock appears a facsimile of the 21st century hipster chef: food tattoos; visceral attachment to meat (in his case, pork); zealous advocate for the gospelContinue reading “South, by Sean Brock”