Name: Rice: A Savor the South Cookbook
ISBN: 9781469660240

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Rice: A Savor the South Cookbook

Michael W. Twitty

Hardcover

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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."

Book Details

Publisher: University of North Carolina Press
Publish Date: Mar 1st, 2021
Pages: 120
Language: English
Edition: undefined - undefined
Dimensions: 8.70in - 7.70in - 0.60in - 0.70lb
EAN: 9781469660240
Categories: • Regional & Ethnic - American - Southern States

About the Author

Twitty, Michael W.: - Michael W. 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.

More books by Michael W. Twitty

Book Cover for: The Cooking Gene: A Journey Through African American Culinary History in the Old South, Michael W. Twitty

Book Cover for: Koshersoul: The Faith and Food Journey of an African American Jew, Michael W. Twitty

What people are saying

UNC Press

@UNC_Press

2 years

The University of North Carolina Press publishes distinguished scholarship and superb general interest books. Founded in 1922.

"Rice: A Savor the South Cookbook" by Michael Twitty @KosherSoul is available wherever ebooks and books are sold. https://t.co/F421HhkIwh

James Beard Award-winning food and travel writer @nytimes, @foodandwine, @TravelLeisure + others | Co-author of NYT bestseller GULLAH GEECHEE HOME COOKING

In my latest @bittmanproject column, I spoke to @KosherSoul about his new book, “Rice.” I also made a delightful Ghanaian crab stew from Twitty’s book. Trust me—you should too. https://www.bittmanproject.com/p/michael-twitty-wants-you-to-know?utm_campaign=post&utm_medium=web&utm_source=twitter

We seek to preserve Gullah Geechee history & culture by educating the public about how we shaped America. Open weekdays 11 am - 4 pm. Closed Wed. & Sun. #BLM

The stolen labor of the ancestors of the Gullah Geechee made rice plantation owners millionaires, says @KosherSoul Michael Twitty in @mofad’s “Growing Rice: A Migration Story from Seed to Plate” with him, chef/author @ChefJJ, and farmer Nfamara Badjie. https://t.co/AD38TJCVWA https://t.co/aBEJOM9tK2

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Praise for this book

The new cookbook from James Beard Award-winning writer Michael W. Twitty is a thin volume full of depth."--USA Today

Joyously illustrates why rice is a staple of diets worldwide and is central to the chefs and practices of the American South and the African diaspora."--Philadelphia Inquirer

Before embarking on the recipes, Twitty offers a history of how rice became a staple in the American South, especially after the arrival of enslaved people. . . . Another excellent addition to the Savor the South cookbook series that will appeal to fans of Southern cooking, and anyone looking for new takes on a common ingredient."--Library Journal

Links the proliferation of rice across the South to its African origins. Recognizing the ubiquity of rice in Asia, Latin America, and other parts of the world, Twitty doesn't claim Africans invented rice; instead, he presents a forgotten and often ignored history of African influence in how rice is cultivated, prepared, and served throughout the South and the world."--Bittman Project

Sure to delight all Southern and world cuisine foodies, Michael W. Twitty's Rice is an invaluable addition to the Savor the South series."--Foreword Reviews

A jampacked volume. . . . [Twitty] has a gift for presenting the historical in a manner that is both accessible and personal."--New York Times

Rice, which contains fifty-one recipes featuring and supporting the grain--including jollof rice, curried rice salad, and Carolina pilau--focuses Twitty's critical acumen on an ingredient so versatile it has the power to become the main course, a side dish, or dessert. Written in praise of the globally important and endlessly adaptable food, Twitty traces rice's journey from Africa through the Caribbean and into the American South."--Garden and Gun

What people are saying

UNC Press

@UNC_Press

2 years

The University of North Carolina Press publishes distinguished scholarship and superb general interest books. Founded in 1922.

"Rice: A Savor the South Cookbook" by Michael Twitty @KosherSoul is available wherever ebooks and books are sold. https://t.co/F421HhkIwh

James Beard Award-winning food and travel writer @nytimes, @foodandwine, @TravelLeisure + others | Co-author of NYT bestseller GULLAH GEECHEE HOME COOKING

twitter.com