Bress 'N' Nyam By Matthew Raiford
Bress 'N' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by Matthew Raiford with Amy Condon
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.100 color photographs.
8.3 x 0.9 x 10.3 inches
Mother Nature is our doctor, therapist and loyal friend. We use the highest quality ingredients possible and plant one tree for every product sold.
We get our hands dirty and keep our consciences clean. We support ecosystem health, biodiversity, soil enrichment, and regenerative farm practices.
Our hearts, minds and doors are always open. Growers, makers, artists and friends from all backgrounds will always have a home here.
"Bringing Mother Nature into the the home."
“Delights the senses and nurtures the soul.”
"A lush hedonistic playground."
“A plant-lovers paradise.”