So many people of my generation grew up with parboiled rice, or instant pre-cooked rice. Here, Twitty shares his thoughts on culinary nostalgia, how his Judaism influences his approach to cooking, food mythology, and the cooks and chefs that informed the way he sees his work.
Written in praise of the globally important and endlessly adaptable food, Twitty traces rice’s journey from Africa through the Caribbean and into the American South. Rice, which contains fifty-one recipes featuring and supporting the grain-including jollof rice, curried rice salad, and Carolina pilau-focuses Twitty’s critical acumen on an ingredient so versatile it has the power to become the main course, a side dish, or dessert.
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