Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer
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- 14,99 €
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- 14,99 €
Beschreibung des Verlags
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.
PUBLISHERS WEEKLY
Chef and farmer Raiford shares an array of simple and soulful family recipes that were six generations in the making, in this beautiful debut. Inspired by his Gullah Geechee heritage, Raiford lays out dishes that double as a tribute to his great-great-great-grandfather, a freed slave who purchased his family's Georgia farm in 1874. Among the many meals that can be made in a single vessel are coastal paella, with a hint of saffron, and rabbit fricassee, which is enhanced with bacon and shiitake mushrooms. For outdoor enthusiasts, there's an oyster roast, pig roast, and a Lowcountry boil with crab, shrimp, and sausage. Those in search of fancier fare will appreciate the rose petal quail, with a syrup made from fresh rose petals and prickly pear, and, for dessert, the author's influences mesh to produce Strudel with Almost Rum Syrup, "a marriage of a traditional Southern biscuit and a Bavarian pastry." Skillfully showcasing the flavors of a resilient culture, these recipes are as enlightening as they are delicious.
