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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 Raiford, Matthew.

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The Countryman Press, a division of W.W. Norton & Company, 2021.

641.59296073 R149b

Cooking, Black.

Cooking, American -- Southern style.

Comfort food -- Southern States.

9781682686041 (hc.)

Alternate title:

Bress and nyam : Gullah Geechee recipes from a sixth-generation farmer

240 p. : col. ill. ; 27 cm.

Includes bibliographical references (pages 228-229) and index.

"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."--From publisher.

Condon, Amy Paige.

Jalbert, Bevin Valentine.

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