Bress 'N' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer - Signed by Author!
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.
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.
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.
An Amazon 2021 Book of the Year!
Bress ' N' Nyam, by Matthew Raiford - CheFarmer Matthew Raiford - with Amy Paige Condon, is a necessary book for your kitchen, your library, and your life.
Whether you're someone who grew up eating most meals at home, with family and cooked by family, or you use GrubHub and Caviar so frequently you're their VIP, this book is necessary.
Whether you read the book cover to cover to learn the actual facts of Southern land, laws, and racism...
Whether you read the book cover to cover to be inspired to get cracking on your own business...
Whether you read the book cover to cover because you've been thinking about writing a memoir, a how-to, a tactical guide to living life with and in truth...
Whether you love to eat and are wary to cook things other than what you order from Hello Fresh...
Whether you love to eat, love to cook, and are fascinated by origins of food, desire to learn new methods of cooking, and have come to appreciate why the land and how it is the source of what we eat is as important as how things taste and how nutritious they are...
Whether you already know there are - or you yearn to be empowered and discover - better, accessible, achievable ways to source and to cook...
...Bress 'N' Nyam is for you.
Few people with presence in the food and beverage world choose to generously share origins and facts about what they do and how they create. Whether social media, Food Network, and the ever-shrinking attention span contribute to an ever-growing desire for fast, seemingly accessible, and easy isn't for me to say. What is for me to say is the counterpoint to so much for what appear to be the tricks in cooking and eating today exists in Matthew Raiford and his first book. Buy it. Read. Learn. Cook. Be inspired.
Be sure to make CheFarmer's Grits, Gullah Rice, Mess o'Greens, CheFarmer's Gazpacho, Grandma Florine's Salmon Cakes on Pepper Rice, Coastal Paella, Smokin' Hot 'n' Sweet Shrimp and Grits with Vidalia Onion Sausage, Berbere-Spiced Short Ribs, Jerk Goat, Farmhouse Burger with Tomato Jam, Za'atar Roasted Chicken, Two Day Fried Chicken, Georgia Benedict, Nana's Egg Pie with Breakfast Potatoes, Blackberry Doobie, Daddy's Old-Fashioned Oatmeal Cookies, and Molasses and Stone Fruit Gelato with Apple Lavender Compote.
And then some.