Rice: A Savor the South Cookbook


  • 51 recipes for rice from Creole, Acadian, soul food, Low Country and Gulf Coast kitchens, and from cooks from around the world who now live in the South
  • Learn about the culinary history of rice, too.
  • This is a volume from the University of North Carolina’s Savor the South cookbook series, a compendium of this popular American cuisine, written by well-known cooks and other food experts.
  • 120 pages

In tracing rice’s roots and African diasporic identity, culinary historian Michael W. Twitty shows how to make the Southern classics and stellar international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew.

Twitty has written, “Rice connects me to every other person, southern and global, who is nourished by rice’s traditions and customs.” We can think of no better guide to this beloved ingredient.