Recipes from the American South - by Michael W Twitty (Hardcover)

Book Synopsis

'An essential addition to the shelf of Southern cookbooks.' - Wall Street Journal

A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty

'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

In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes.

Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes 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.

A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.

Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.

Review Quotes

'An ambitious, sweeping survey of America's most diverse and complex regional foodways...If you're anything less than a scholar of Southern food, there will be myriad histories, flavors, and dishes to discover in these pages.' - Bon Appétit, Best Cookbooks for Fall 2025

'This thoughtful and extensive cookbook cements the deep legacy of this cuisine on American foodways.' - Eater, Best New Cookbooks of Fall 2025

'Each and every recipe is a lesson, as much about cooking technique as it is about culinary history.' - Epicurious, Standout Cookbooks for Fall 2025

'This gorgeously designed tome [is] as much a pleasure to read as it is to behold.' - Saveur, Best Cookbooks of Fall 2025

'Twitty lends his well-researched and lyrical storytelling to complementary essays that explore the cultural influences that impact Southern cuisine.' - Food Tank, Fall 2025 Reads for Food, Farming, and Our Future

'No matter where you call home, you're sure to learn something new about the South from this enlightening book.' - Southern Living Magazine, Best Southern Cookbooks Of Fall 2025

'Twitty serves up historical food for thought, all delivered with a comprehensive look at the dishes Southerners are making today.' - The Local Palate, Essential New Southern Cookbooks

'Very few food writers have thought more about Southern food than Michael W. Twitty...If you want to understand the food of the American South, with its tangled history, peoples and places, Mr. Twitty's book is a must-read.' -- Wall Street Journal

'There's no shortage of Southern cookbooks, but this one looks like it might just make the best case yet that Southern food contains multitudes.' - Garden & Gun

'An instant classic Southern cookbook, Recipes from the American South explores the historical roots of one region's culture and food.' - Foreword, STARRED review

'Promises the perfect balance of learning and cooking. It delivers nostalgia, exploration, and many divine meals.' - Library Journal, STARRED review

'Astonishing.' - Chicago Reader

'Spotlights dishes from across the region and shares the stories behind them.' - Publishers Weekly

'Delves into Southern cooking fundamentals, emphasizing the history of the region's iconic cuisine.' - BookRiot

'One thing about Michael Twitty is that he makes you hungry for both knowledge and sustenance. In Recipes from the American South, he does an outstanding job of creating a shared language for food enthusiasts, culinary scholars, and the cookbook collector to speak about the greatness that is Southern cuisine. The South is not a monolith and through historical references, personal annotations, and delicious recipes, Michael proves just how connected we are. This book gives a new voice to old standbys, and it should be added to the shelves of anyone in love with what this region has to offer.' - KJ Kearney

'Michael Twitty reminds us that the South is more than just sweet tea and peach cobbler. In Recipes from the American South, he weaves his signature style of research with warm and masterful storytelling, giving us fuller context for the South as we know it. Beyond the table, Michael delves deep into homes, historical narratives, and traditions that have shaped this storied region. Be prepared to love the classic, popular recipes AND the lesser-known treasures throughout this book. Don't say I didn't warn you - this is not just a cookbook, it's a culinary tome, Michael's newest masterpiece.' - Jocelyn Delk Adams, tv host & award-winning cookbook author of Grandbaby Cakes and Everyday Grand

'I love reading Michael's work. A true culinary scholar with a deep reverence for culture and history, he's become - at least in my opinion - this generation's definitive food historian. Recipes from the American South is a sweeping love letter to the region that shaped America's palate. With both scholarly depth and personal intimacy, Michael W. Twitty weaves together the intertwined histories of Native, African, European, and immigrant foodways that define Southern cuisine. From buttermilk biscuits and hush puppies to rice bread and Creole tomato salads, every recipe tells a story - of migration, resistance, memory, and celebration. This is more than a cookbook - it's a cultural reckoning, a tribute to those who fed generations with creativity and care, and a call to honor the Southern table in all its rich, complicated beauty.' - Eric Adjepong

Praise for Michael W. Twitty:

'[Twitty looks] at food in all the most important ways ... He gets so clearly that food is how we understand ourselves and our history ... There's nobody like him: he's a wonderful writer, he's incredibly thoughtful, and he understands the ways in which food can shape a person's journey.' - Time

'Slavery made the world of our ancestors incredibly remote to us. Thankfully, the work of Michael W. Twitty helps restore our awareness of their struggles and successes bite by bite, giving us a true taste of the past.' - Dr. Henry Louis Gates, host of PBS's Finding Your Roots

'Michael Twitty is an inspiring storyteller who pulls you in with his deep and personal understanding of history, culture, ingredients, and people. He has written an instant classic - a must-have reference book peeling back the layers of American Southern cooking.' - James Beard Award-winning chef and restaurateur, José Andrés

'Michael Twitty has long been one of the most important voices in American food and his new book - which upends everything you think you know about southern food - is another impressive addition to the cookbook canon. Everyone who thinks southern cooking is all about mayonnaise and marshmallows is in for a surprise. Personally, I'd buy it just for the chapter on breads, biscuits, and breakfast.' - Ruth Reichl

About the Author

Michael W. Twitty is an acclaimed culinary historian, and author of the two-times James Beard Award-winning book The Cooking Gene, as well as Rice and Koshersoul. He has written for many publications and been featured throughout print and broadcast media, including the Guardian, The New York Times, The Washington Post, PBS, and NPR's The Splendid Table. He has given over 500 public talks and appeared in numerous series, including Taste the Nation and High on the Hog.