By Sean Brock
Artisan; $40

Brock, chef (owner) of the restaurant Husk, in Charleston, SC, has produced a gorgeous book full of stunning photos and rustic-glamorous recipes, like Tennessee Foie Gras with Country Ham, Strawberry-Meyer Lemon Jam, and Heirloom Johnnycakes. Though the chef-y recipes (many steps, hyper seasonal produce, and tons of sub recipes) may be too involved for most home cooks-they, plus tutorials like “Hot to Cook grits Like a Southerner,” profiles of local food purveyors and artisans, and information about traditional southern ingredients like benne and okra-truly give you the sense of how much Brock appreciates his, well, heritage.