Book
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.
"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.
Record details
- ISBN: 9781682686041
- ISBN: 1682686043
- Physical Description: 240 pages : color illustrations, genealogical table ; 27 cm
- Publisher: New York, NY : The Countryman Press, a Division of W. W. Norton & Company, [2021]
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Notes from a prodigal son -- About this book -- Eart / Earth -- De wata / water -- Fiah / fire -- Win' / wind -- Sweet'n / nectar -- De spirits / spirits. |
Search for related items by subject
| Genre: | Cookbooks. Cookbooks. |
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Homer Public Library | 641.59 RAI (Text) | 000161087 | Nonfiction | Available | - |
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"--