Southern food is one of the most beloved, delicious and diverse cuisines in America. And who better to give us the key elements of Southern cuisine than chef Sean Brock, the two-time James Beard Award winner, New York Times bestselling author, and founding chef of Husk who has revolutionized the way the world thinks about Southern food. In South, Brock shares his recipes for key components of the cuisine, highlighting regional differences in recipes from grits and fried chicken to collard greens and cornbread. The book includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, how to boil a pot of greens, and more. This is the book fans of Sean Brock have been waiting for. Join us as Sean presents his new book in an onstage discussion with Joshua Skenes.