WHO: Sean Brock
WHAT: Speaking about South: Essential Recipes and New Explorations
WHERE: Texas Book Festival, First United Methodist Church | 1201 Lavaca Street
WHEN: Saturday, October 26 at 2:30 PM
Presented in partnership with Central Market
BOOK TICKET: $40 | Each book ticket includes one pre-signed copy of South and priority seating at the session. Proceeds from book ticket sales support the annual Festival, as well as our year-round programs.
PRIORITY SEATING: Priority seating for book ticket holders will open at 2:00 PM on Saturday, October 26.
GENERAL SEATING: A limited amount of general open seating will be available to the public on a first come, first serve basis, no purchase necessary. General seating will open at 2:20 PM and is available until the venue is full.
SIGNING: All books will be pre-signed. Brock will also sign books in person after he speaks. You can have your book personalized and, if you wish, pick up additional copies of the book to be signed. Additional books will be available for sale at the venue.
TBF is thrilled to announce we’re partnering with Central Market to host James Beard Award-winning author, chef, and restaurateur Sean Brock with his newest cookbook South: Essential Recipes and New Explorations, an expert take on Southern cooking that teaches all the essential elements of this beloved cuisine. Brock’s session will take place Saturday, October 26 at 2:30 PM in the First United Methodist Church sanctuary.
Book tickets to see this celebrated chef and restauranteur are available now, and each book ticket includes one pre-signed copy of South and grants access to priority seating. Proceeds from book ticket sales support the annual Festival, as well as our year-round programs.
Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, bestselling author of Heritage and the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as the definitive text on this iconic cuisine.
ABOUT SEAN BROCK
Sean Brock is the founding chef of the award-winning Husk restaurants and the chef/owner of a forthcoming to-be-named restaurant in Nashville. His first book, Heritage, was the winner of the James Beard Award for Best American Cookbook and the IACP Julia Child First Book Award in 2015 and was called “the blue-ribbon chef cookbook of the year” by the New York Times. Brock won the James Beard Award for Best Chef Southeast in 2010 and was a finalist for Outstanding Chef in 2013, 2014, and 2015. His TV résumé includes “Chef’s Table” and “The Mind of a Chef,” for which he was nominated for an Emmy. Raised in rural Virginia, Brock is passionate about preserving and restoring heirloom ingredients. He lives in Nashville, Tennessee.