{"product_id":"bress-n-nyam-gullah-geechee-recipes-from-a-sixth-generation-farmer","title":"Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tYou hold in your hand a history of a singular place and a resilient people told by the prodigal son who has returned to share his love for both. You are invited to share that story at a table spread with bountiful and delicious food made from scratch and soul. As you look at the beautiful photos that grace Matthew Raiford's words and recipes, you will begin to understand these aren't just images from the past, but a vision for a rooted and thriving future in Gullah country.--Ronni Lundy, James Beard Award-winning author of Victuals\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cem\u003eBress 'n' Nyam\u003c\/em\u003e is a gem for anyone who is looking to understand more about the deep history of the Gullah Geechee people. Matthew Raiford lovingly tells tales of the land and his family's connection to it, at the same time as he provides heritage and innovative recipes that evoke memories of meals shared, of tables blessed, and of deep family legacy.--Jessica B. Harris, PhD culinary historian, author, and lecturer\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMatthew Raiford's passion for the Southern food he grew up with, his culinary expertise, and his personal journey have culminated in this wonderful book that celebrates the traditional foods of the Lowcountry. \n\u003cem\u003eBress 'n' Nyam\u003c\/em\u003e celebrates his ancestors, modern Southern cooking, and the future of the American South with every delicious word and every delectable bite.--Virginia Willis, James Beard Award-winning cookbook author and chef\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThere's a very delicious unintended consequence of reading (and cooking from) Matthew's book: \n\u003cem\u003eBress 'n' Nyam\u003c\/em\u003e more than gives people a great appreciation of Black Culture, it further shows the diversity of Black Culture through different shades and hues, with Gullah Geechee cuisine as the Matriarch of the Black Food Family.--Todd Richards, chef and award-winning author of Soul\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSkillfully showcasing the flavors of a resilient culture, these recipes are as enlightening as they are delicious.-- \"Publishers Weekly\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPart history lesson, part cookbook, this stunning new tome by chef-farmer Matthew Raiford delves into the rich history of the Gullah Geechee people...-- \"Time Out\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBress 'n' nyam means 'bless and eat' in the Gullah language, and Raiford's book is both a celebration of his homecoming and an introduction to Gullah Geechee cuisine that digs into the painful history and complex flavors of African foodways in the American South.-- \"Eater\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe sixth-generation farmer showcases the lineage of African foodways and traces his family history through 100 recipes, including creamy grits, buttermilk biscuits, stewed greens, sweet potato pie, Gullah fish stew, oyster dressing and other essential dishes.--Shelby Vittek \"Modern Farmer\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMore than a cookbook, \n\u003cem\u003eBress 'n' Nyam\u003c\/em\u003e pays homage to the enslaved Africans in the South and their history in farming the area and creating their own cuisine.-- \"Today\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPrint and color illustrations on lining papers.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTaking on a new approach to farm-to-table dining, Raiford pulls recipes from his family history and illustrates how they brought a community together through food.-- \"The Root\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA delectable trip to Gullah country--Susan Puckett \"The Atlanta Journal-Constitution\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThrough stories, photographs and recipes, in \n\u003cem\u003eBress 'n' Nyam\u003c\/em\u003e Raiford shares his legacy of the Gullah Lowcountry. It is a memorable feast.--Marion Sullivan \"The Post and Courier\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThere are other books by Black authors of Gullah Geechee heritage, and each one of them has something to teach us about the dynamism and variety that African heritage Lowcountry folk have to offer. Each voice is colloquial and discretionary, engaging in some of the same subjects and variables, but the access and vantage points are key. Black foodways are not a monolith, and Matthew's voice and vision come marching to a new beat in his new book.--Michael Twitty \"Bon Appétit\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn his collection of new and old family recipes, Raiford also tells the story of a community brought together by an often-overlooked cuisine that is deeply integral to this country's food history.--Tiffani Rozier \"The Philadelphia Inquirer\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFrom 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. \n\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/19\/2021 (EAN 9781682686041, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2021 pg. 135 (EAN 9781682686041, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRaiford, Matthew\u003cbr\u003e\n\u003cstrong\u003eMatthew Raiford\u003c\/strong\u003e was named a 2018 James Beard Award semifinalist and has been featured in the \n\u003cem\u003eNew York Times\u003c\/em\u003e, \n\u003cem\u003eSouthern Living\u003c\/em\u003e, and more.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eCondon, Amy Paige\u003cbr\u003e\n\u003cstrong\u003eAmy Paige Condon\u003c\/strong\u003e coauthored the \n\u003cem\u003eNew York Times\u003c\/em\u003e best-selling \n\u003cem\u003eThe Back in the Day Bakery Cookbook\u003c\/em\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Raiford, Matthew\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Countryman Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-05-11\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e African American cooking|Cooking, American|Comfort food|Southern States|Cookbooks|Southern style\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781682686041\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781682686041\u003c\/p\u003e","brand":"Countryman Press","offers":[{"title":"Default Title","offer_id":52140221825305,"sku":"SP-9781682686041","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781682686041_spiral.png?v=1773957625","url":"https:\/\/westbindery.com\/products\/bress-n-nyam-gullah-geechee-recipes-from-a-sixth-generation-farmer","provider":"West Bindery","version":"1.0","type":"link"}