• Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by Raiford, Matthew
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Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer

Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer

$33.00
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Author: Matthew Raiford

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.



About the Author
Raiford, Matthew: - Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more.Condon, Amy Paige: - Amy Paige Condon coauthored the New York Times best-selling The Back in the Day Bakery Cookbook.

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This product ships via USPS Priority Mail, and shipping rates are calculated at checkout based on your location. -

When we print your shipping label, you will receive a confirmation email containing a tracking number. Please allow 24-48 hours for the tracking information to update on the courier's website.

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Author: Matthew Raiford

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.



About the Author
Raiford, Matthew: - Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more.Condon, Amy Paige: - Amy Paige Condon coauthored the New York Times best-selling The Back in the Day Bakery Cookbook.

We strive to process all orders within 2-3 business days from the order date (not including holidays or weekends). Processing time includes checking, packing, and sending your orders to the courier service.

This product ships via USPS Priority Mail, and shipping rates are calculated at checkout based on your location. -

When we print your shipping label, you will receive a confirmation email containing a tracking number. Please allow 24-48 hours for the tracking information to update on the courier's website.

Orders ship directly from each brand on the Marketplace, and your order may arrive in separate packages if products from multiple vendors are included. If you would like your order to arrive as one package, or if you have any other questions or concerns, please reach out to orders@thelocalpalate.com.