Bress 'n' Nyam
Gullah Geechee Recipes from a Sixth-Generation Farmer
by Matthew Raiford, Amy Paige Condon
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Pub Date May 11 2021 | Archive Date Aug 31 2021
W. W. Norton & Company | Countryman Press
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Description
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather.
From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee.
In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.
About the Authors:
Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more.
Amy Paige Condon coauthored the New York Times best-selling The Back in the Day Bakery Cookbook.
Advance Praise
"There are other books by Black authors of Gullah Geechee heritage, and each one of them has something to teach us about the dynamism and variety that African heritage Lowcountry folk have to offer. Each voice is colloquial and discretionary, engaging in some of the same subjects and variables, but the access and vantage points are key. Black foodways are not a monolith, and Matthew’s voice and vision come marching to a new beat in his new book." - Michael Twitty, Bon Appétit
"Bress ’n’ nyam means 'bless and eat' in the Gullah language, and Raiford’s book is both a celebration of his homecoming and an introduction to Gullah Geechee cuisine that digs into the painful history and complex flavors of African foodways in the American South." - Eater
"Skillfully showcasing the flavors of a resilient culture, these recipes are as enlightening as they are delicious." - Publishers Weekly
Available Editions
| EDITION | Other Format |
| ISBN | 9781682686041 |
| PRICE | $30.00 (USD) |
