Recipes from the American South
Price AUD$74.95 Price CAD$64.95 Price T54.95
A home cook’s guide to one of America’s most diverse – and delicious – cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty
‘Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you’re lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.’ – Michael W. Twitty
In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, ‘No one state or area can give you the breadth of the Southern story or fully set the Southern table.’ To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region’s most beloved dishes.
Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig’s Ears Pastry.
A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region’s “multicultural gumbo” of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.
Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.
Specifications:- Format: Hardback
- Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
- Pages: 432 pp
- Illustrations: 100 illustrations
- ISBN: 9781837290871
Michael W. Twitty is an acclaimed culinary historian, and author of the two-times James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. He has written for many publications and been featured throughout print and broadcast media, including the Guardian, The New York Times, The Washington Post, PBS, and NPR’s The Splendid Table. He has given over 500 public talks and appeared in numerous series, including Taste the Nation and High on the Hog.
‘Michael Twitty is an inspiring storyteller who pulls you in with his deep and personal understanding of history, culture, ingredients, and people. He has written an instant classic – a must-have reference book peeling back the layers of American Southern cooking.’ – James Beard Award-winning chef and restaurateur, José Andrés
Praise for Michael W. Twitty:
‘[Twitty looks] at food in all the most important ways … He gets so clearly that food is how we understand ourselves and our history … There’s nobody like him: he’s a wonderful writer, he’s incredibly thoughtful, and he understands the ways in which food can shape a person’s journey.’ – Time
‘Slavery made the world of our ancestors incredibly remote to us. Thankfully, the work of Michael W. Twitty helps restore our awareness of their struggles and successes bite by bite, giving us a true taste of the past.’ – Dr. Henry Louis Gates, host of PBS’s Finding Your Roots
‘Michael Twitty has long been one of the most important voices in American food and his new book – which upends everything you think you know about southern food – is another impressive addition to the cookbook canon. Everyone who thinks southern cooking is all about mayonnaise and marshmallows is in for a surprise. Personally, I'd buy it just for the chapter on breads, biscuits, and breakfast.’ – Ruth Reichl
‘One thing about Michael Twitty is that he makes you hungry for both knowledge and sustenance. In Recipes from the American South, he does an outstanding job of creating a shared language for food enthusiasts, culinary scholars, and the cookbook collector to speak about the greatness that is Southern cuisine. The South is not a monolith and through historical references, personal annotations, and delicious recipes, Michael proves just how connected we are. This book gives a new voice to old standbys, and it should be added to the shelves of anyone in love with what this region has to offer.’ – KJ Kearney
‘Michael Twitty reminds us that the South is more than just sweet tea and peach cobbler. In Recipes from the American South, he weaves his signature style of research with warm and masterful storytelling, giving us fuller context for the South as we know it. Beyond the table, Michael delves deep into homes, historical narratives, and traditions that have shaped this storied region. Be prepared to love the classic, popular recipes AND the lesser-known treasures throughout this book. Don’t say I didn’t warn you – this is not just a cookbook, it’s a culinary tome, Michael’s newest masterpiece.’ – Jocelyn Delk Adams, tv host & award-winning cookbook author of Grandbaby Cakes and Everyday Grand