Recipes from the American South by Michael W. Twitty

  • Yeast rolls

    Yeast rolls (page 16)

    from Recipes from the American South Recipes from the American South by Michael W. Twitty

    • Categories: Bread & rolls, savory; Cooking ahead; American South
    • Ingredients: active dry yeast; unsalted butter; sugar; all-purpose flour; whole milk; eggs
    • Accompaniments: Southern fried chicken
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cucumber salad

    • IdleExpatter on March 12, 2026

      As cucumber salad recipes go, this one is very good!

  • Crawfish étouffée

    • IdleExpatter on March 12, 2026

      Outstanding. I used shrimp in place of crawfish, which are difficult to source here in the far northeast. But otherwise this was just a spectacular recipe. Take your time on the roux, let the flavor build, and the results really pay off in spades. Served with the cucumber salad from this book and some simple grilled asparagus.

  • Chicken and dumplings

    • Colson1987 on January 11, 2026

      Interesting that the whole chicken cooks in chicken stock. I’ve not seen it made this way before.

    • Colson1987 on January 11, 2026

      I thought it looked a little thin, so I thickened the stock with cornstarch. Then I finished it in the oven to brown the top of the dumplings as they looked a bit doughy.

  • Pimento cheese

    • ethedens on March 19, 2026

      4/5. Best pimento cheese I've had.

  • Black walnut cake

    • IdleExpatter on March 12, 2026

      From a technical standpoint, the recipe is terrific. The cakes baked up beautifully, and building the frosting with the cooked milk and flour paste was a new-to-me technique that resulted in an incredibly luscious, silky, not-overly-sweet frosting. The only downside is that I discovered that I maybe don't LOVE the flavor of black walnuts. Which isn't the author's fault! They have a fairly strong, pronounced aroma and flavor that is different from English walnuts and I really went back and forth on whether I enjoyed it. For all that waffling, though, I ended the night with a clean plate - so take from that what you will!

  • Key lime pie

    • crystal_gv0ewa on May 11, 2026

      This is the key lime pie recipe you’re looking for. We did modify crust: 1.5 cups graham cracker crumbs, 5 tbsp melted butter, zest of one lime. Par baked for 7-8 minutes before adding filling. Best key lime we’ve ever had. Filling is perfect as it is. Peak.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1837290873
  • ISBN 13 9781837290871
  • Published Oct 15 2025
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

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.

Other cookbooks by this author