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teriboop's review against another edition
4.0
This book is one of 25 titles in the Savor the South cookbook series. Rice is written by African American and Jewish American foodways historian Michael W. Twitty. He has written extensively on African foodways and their connection to Southern cooking and the African Diaspora in America. This particular book looks at how rice was brought to and cultivated in the South from Africa and its influence on Southern dishes. There are six sections to the book that includes recipes for basic rice to southern classics like Hoppin' John and Jambalaya.
This is a great little microhistory and cookbook.
This is a great little microhistory and cookbook.
momey's review against another edition
5.0
really great. loved his other cookbook too. def a lot of things I'll cook in this
graypeape's review
5.0
Very interesting cookbook! In addition to some delicious sounding recipes (OMG I want to eat everything!), Twitty provides so much history throughout the book, and gives context to so many recipes Americans tend to think of as their own (spoiler alert: a huge chunk of Southern cooking comes from the enslaved African people that were brought here). Some recipes I was familiar with, and many were new to me, and they all sound amazing! You'll never think of rice as boring again!
lohn's review against another edition
4.0
I received this ebook from NetGalley in exchange for an honest review.
I really love how this is laid out into different origins of recipes, like "deep origins," "the basics," "taste transitions," "diverse approaches," and "southern classics." I think this is a really good way to spread out these different types of recipes that all have rice in them but are very very different recipes. I didn't see a single picture in this cookbook and that makes me really sad, because I haven't heard of a lot of these recipes and I always like to see a picture of it to get a feeling of what they're supposed to look like when I make the recipe at home.
I really love how this is laid out into different origins of recipes, like "deep origins," "the basics," "taste transitions," "diverse approaches," and "southern classics." I think this is a really good way to spread out these different types of recipes that all have rice in them but are very very different recipes. I didn't see a single picture in this cookbook and that makes me really sad, because I haven't heard of a lot of these recipes and I always like to see a picture of it to get a feeling of what they're supposed to look like when I make the recipe at home.
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