Sean Brock — Beard award winner and chef at Charleston, South Carolina's recently opened Husk — has signed a deal to write his first cookbook. And much like his laser-beam, obsessive focus on Southern cuisine, he's not half-assing it, either.
Brock (also known as the guy food writer Josh Ozersky dreamed up the term lardcore for) will be giving the foods of Charleston and the Lowcountry the hefty Artisan treatment. Expect plenty of local pride, after all, Brock has been known to say things like, "Fuck prosciutto and red wine. We've got bourbon and country ham."