Rice

Twitty, a culinary historian and author of the James Beard Award-winning The Cooking Gene, highlights the versatile grain rice, including how it can be served in various ways at any meal of the day. Before embarking on the recipes, Twitty offers a history of how rice became a staple in the South, especially after the arrival of enslaved people. These days, many types of rice are popular (basmati, jasmine, etc.) and efforts are underway to revive many varieties of African rice. Perhaps the most popular is a local variety called Carolina Gold that made the fortune of many South Carolina plantation owners and experienced a comeback in the 1980s. Featured meals cover traditional recipes as well as embellishments introducing Creole elements. A chapter on Southern classics include such delicacies as jambalaya and rice dishes with seafood, chicken, and pork. Breads and desserts are also included and feature rice puddings, fritters, and waffles. VERDICT Another excellent addition to the "Savor the South" cookbook series that will appeal to fans of Southern cooking, and anyone looking for new takes on a common ingredient.--Phillip Oliver, formerly with Univ. of North Alabama, Florence