You don’t need to tell chef Sean Brock that Southern food is among the most respected and cherished cuisines in the world. He’s well aware of that fact, thank you very much, which certainly makes sense: He’s the chef behind Husk, a revered Southern restaurant in Charleston, South Carolina, and formerly ran the kitchens at McCrady’s Restaurant, another Charleston spot.  But what most people don’t know—and what Sean is on a mission to change—is that food from the South hardly embodies its oft-proclaimed stereotypes. Sure, there is Southern food that’s greasy and heavy and dunked in a pitcher of butter, but that merely scrapes the surface. Southern food is actually quite diverse, seasonally forward, and constantly evolving, a blending of farm-centric ingredients and the South’s storied history.  Sean showcases that coalescence in his new cookbook “South,” a tome flush with both his favorite Southern recipes and a smattering of his own modern concoctions, too. You’ll find the likes of fried green tomatoes and crackly cornbread, grilled spring lamb slick with rhubarb butter and homey sweet potato pie. The cookbook is offset with advice straight from Sean—written as if he were simply...