329. Michael W. Twitty with Kristi Brown: Recipes From the American South

"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 Cooking is more than just ingredients and instructions, and a big pot on the stove can act as a vessel for connection and culture just as much as it does for rice and beans. Exploring the contextual roots and legacies passed down through food culture has been a lifelong endeavor for culinary historian Michael W. Twitty, and his upcoming cookbook Recipes From the American South aims to unpack a bounty of knowledge and flavor for the home cook. In the introduction to this thoughtfully rendered recipe collection, Twitty declares, "No one state or area can give you the breadth of the Southern story or fully set the Southern table." Recipes from the American South sets out on a journey to cover as much ground as possible through one of America's most foundational culinary landscapes — showcasing more than 260 beloved regional dishes rooted from the Louisiana Bayou to the Chesapeake Bay. Layered with diverse origin stories and detailed annotations, Twitty brings readers an expansive collection of both iconic fare 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. Vibrant photography and Twitty's lyrical essays accompany the menu at every course, from biscuits and breads to mains and sides to sauces and sweets. Through this cookbook, Twitty aims to showcase how the region's "multicultural gumbo" of influences have transformed staple ingredients into a lasting impact on American food culture as a whole. Expansive, authoritative, and beautifully designed — Recipes from the American South invites readers to take a seat at the kitchen table and learn how to cook, understand, and connect with every plate. Michael W. Twitty is an acclaimed culinary historian, speaker, educator, and independent scholar with a focus on historic African American food and folk culture. He is the author of the two-time James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. His work has been featured in publications including the Guardian, The New York Times, The Washington Post, PBS, and NPR's The Splendid Table, as well as Afroculinaria, his culinary history blog devoted to the preservation of historic African American foods and foodways. Chef Kristi Brown has spent over three decades in the culinary industry, starting at a café in downtown Seattle. After graduating from Seattle Culinary Academy, she founded That Brown Girl Cooks Catering in the mid-1990s. Her mantra, "Everybody Gotta Eat," led her to co-found a community kitchen, earning widespread recognition. In the same era, Chef Kristi and her son Damon Bomar opened Communion R&B in Seattle's Central District. With praise from Conde Nast Traveler and The New York Times, the restaurant has become a beacon of unity and community. Buy the Book Recipes from the American South Book Larder