I first discovered Sean Brock’s Heritage in Fine Cooking. Each month they do an article on cookbooks they like. Their write up on this cookbook piqued my curiosity. His focus on sustainable farming, local, or as some may call it hyper-regional, cooking and working with heritage or heirloom varieties is exciting. 

I haven’t done much with this cookbook yet but where I started are with the condiments. The one I immediately gravitated towards was for Ramp Tartar Sauce and subsequently Pickled Ramps. I then looked more closely at his condiments and now also make his Husk Beer Mustard with local beer varieties.


I have also just started the process to make his Husk Hot Sauce using gorgeous habanero’s that were in season this fall.

Other recipes that I am eager to try are his Sweet Potato Doughnuts with Bourbon Caramel and My Grandmother’s Hillbilly Black Walnut Fudge!

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