Recipes from the American South

"This ambitious, expansive cookbook is a foundational survey of Southern food for the 21st century – and a must-have for anyone serious in the kitchen. Culinary historian Michael W. Twitty roams from the Chesapeake Bay to the Ozarks, from the Southern plains to Texas Hill Country, and from the Deep East southward toward the Gulf of Mexico. Through more than 250 deeply researched and lovingly rendered recipes, Twitty reminds us of how the South and its food – from beloved local staples like Gullah-Geechee benne seed wafers to a Sephardic pink rice recipe from the Jewish communities of Montgomery and Atlanta – have been shaped by legions of peoples over hundreds of years: Indigenous, African, European, Caribbean, Latin and Asian."