Bress 'n' nyam : Gullah Geechee recipes from a sixth-generation farmer
- Author/Creator:
- Raiford, Matthew, author
- Publication/Creation:
- New York, NY : The Countryman Press, a Division of W. W. Norton & Company, [2021]
- Format:
- Book
More Details
Additional/Related Title Information
- Full Title:
- 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
- Variant Titles:
- Gullah Geechee recipes from a sixth-generation farmer
Bress and nyam
Bless and eat
Related Names
- Additional Author/Creators:
- Condon, Amy Paige, author
Egan, Siobhan (Musician), photographer
Jalbert, Bevin Valentine, contributor
Subjects/Genre
- Genre:
- Cookbooks
- Subjects:
- Gullah cooking
African American cooking
Cooking, American--Southern style
Comfort food--Southern States
Description/Summary
- Table of Contents:
- Notes from a prodigal son -- About this book -- Eart / Earth -- De wata / water -- Fiah / fire -- Win' / wind -- Sweet'n / nectar -- De spirits / spirits.
- Bibliography:
- Includes bibliographical references and index.
- 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"--
Bress 'n nyam: Bless and eat. Descendants of enslaved Africans came together from the Carolinas to Georgia and Florida, speaking the African Creole language called Gullah-Geechee-- and making extraordinary food. 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. Here he pays homage to this cuisine that nurtured his family for seven generations, tracing a history of community and family brought together by food. -- adapted from inside front cover and publisher info - Language:
- English
- Physical Type/Description:
- 240 pages : color illustrations, genealogical table ; 27 cm
Additional Identifiers
- Catalog ID (MMSID):
- 9937304415602486
- ISBN:
- 9781682686041
1682686043 - OCLC Number:
- 1196176930
- Barcode:
- 010003486320
050000092599
Tools
- Cite
- Export as RIS
-
Direct Link
Direct Link
Direct Link URL
- Staff View