Bress 'n' Nyam: Gullah Geechee Recips from a Sixth-Generation Farmer
By Mathew Raiford with Amy Paige Condon
E. Shaver, booksellers is thrilled to present the Bress 'n' Nyam Cook Along! Join us Friday, May 21st at 6:30 pm EST on Zoom Webinar. Mathew Raiford and Amy Condon will take us through 3 recipes from their new cookbook Bress 'n' Nyam. Participants will receive a grocery list and are invited to cook in real time with Mathew and Amy. Tickets include a donation to the Edna Lewis Foundation. We hope to see you there!
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.
"There’s a very delicious unintended consequence of reading (and cooking from) Matthew’s book: Bress ’n’ Nyam 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
"Bress ’n’ Nyam 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
"Matthew 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. Bress ’n’ Nyam 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
"You 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