Bress 'n' Nyam
Gullah Geechee Recipes from a Sixth-Generation Farmer
Seiten
2021
Countryman Press Inc. (Verlag)
978-1-68268-604-1 (ISBN)
Countryman Press Inc. (Verlag)
978-1-68268-604-1 (ISBN)
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 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.
Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more. Amy Paige Condon coauthored the New York Times best-selling The Back in the Day Bakery Cookbook.
| Erscheinungsdatum | 13.05.2021 |
|---|---|
| Co-Autor | Amy Paige Condon |
| Zusatzinfo | 100 color photographs |
| Verlagsort | Woodstock |
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1032 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-68268-604-3 / 1682686043 |
| ISBN-13 | 978-1-68268-604-1 / 9781682686041 |
| Zustand | Neuware |
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