Rice: A Savor the South Cookbook
Rice: A Savor the South Cookbook
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Author: Michael W. Twitty
Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.
As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
Publisher: University of North Carolina Press
Published: 03/01/2021
Pages: 120
Binding Type: Hardcover
Weight: 0.70lbs
Size: 8.70h x 7.70w x 0.60d
ISBN: 9781469660240
Review Citation(s):
Foreword 12/26/2020
Library Journal 03/01/2021 pg. 104
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Among the staple foods most welcomed on southern tables--and on tables around the world--rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.
As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
Publisher: University of North Carolina Press
Published: 03/01/2021
Pages: 120
Binding Type: Hardcover
Weight: 0.70lbs
Size: 8.70h x 7.70w x 0.60d
ISBN: 9781469660240
Review Citation(s):
Foreword 12/26/2020
Library Journal 03/01/2021 pg. 104
About the Author
Twitty, Michael W.: - Michael Twitty is a culinary historian and author of the James Beard Award-winning The Cooking Gene: A Journey through African American Culinary History in the Old South.
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