Farm to Table—to Bookstore
December 1, 2014 Sean Brock used to swear he’d never write a book. The acclaimed chef and owner of Husk was too busy making food the farm-to-table way, relying on improvisation and in-season ingredients. Nevertheless, Brock has now released a cookbook titled Heritage, and it’s a big book, too: a foot tall and 334 pages long. He will discuss Heritage at POP Nashville on December 3, 2014, at 6:30 p.m.