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Bress 'n' nyam : Gullah Geechee recipes from a sixth-generation farmer / Matthew Raiford ; with Amy Paige Condon ; photography by Siobhán Egan ; styling by Bevin Valentine Jalbert.

By: Contributor(s): Material type: TextTextPublisher: New York, NY : The Countryman Press, a Division of W. W. Norton & Company, [2021]Description: 240 pages : color illustrations, genealogical table ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781682686041
  • 1682686043
Other title:
  • Gullah Geechee recipes from a sixth-generation farmer
Subject(s): Genre/Form:
Contents:
Notes from a prodigal son -- About this book -- Eart / Earth -- De wata / water -- Fiah / fire -- Win' / wind -- Sweet'n / nectar -- De spirits / spirits.
Summary: "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"-- Provided by publisher.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.592 R149 Available 33111010518302
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index.

Notes from a prodigal son -- About this book -- Eart / Earth -- De wata / water -- Fiah / fire -- Win' / wind -- Sweet'n / nectar -- De spirits / spirits.

"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"-- Provided by publisher.

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