Among the staple foods most welcomed on southern tables-and on
tables around the world-rice is without question the most
versatile. As Michael 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
Ghananian 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.
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