Bress 'n' nyam: Gullah Geechee recipes from a sixth-generation farmer
(Book)
Egan, Siobhan (Musician), illustrator.
Jalbert, Bevin Valentine, illustrator.
"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 makeextraordinary 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 overthe 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"--
Notes
Raiford, M., Condon, A. P., Egan, S. (., & Jalbert, B. V. (2021). Bress 'n' nyam: Gullah Geechee recipes from a sixth-generation farmer. New York, NY, The Countryman Press, a Division of W. W. Norton & Company, Independent Publishers Since 1923.
Chicago / Turabian - Author Date Citation (style guide)Matthew, Raiford et al.. 2021. Bress 'n' Nyam: Gullah Geechee Recipes From a Sixth-generation Farmer. New York, NY, The Countryman Press, a Division of W. W. Norton & Company, Independent Publishers Since 1923.
Chicago / Turabian - Humanities Citation (style guide)Matthew, Raiford et al., Bress 'n' Nyam: Gullah Geechee Recipes From a Sixth-generation Farmer. New York, NY, The Countryman Press, a Division of W. W. Norton & Company, Independent Publishers Since 1923, 2021.
MLA Citation (style guide)Raiford, Matthew,, et al. Bress 'n' Nyam: Gullah Geechee Recipes From a Sixth-generation Farmer. New York, NY, The Countryman Press, a Division of W. W. Norton & Company, Independent Publishers Since 1923, 2021.
Record Information
| Last Sierra Extract Time | Apr 09, 2024 05:50:35 PM |
|---|---|
| Last File Modification Time | Apr 09, 2024 05:50:56 PM |
| Last Grouped Work Modification Time | Apr 09, 2024 05:50:41 PM |
MARC Record
| LEADER | 03226cam 2200457 i 4500 | ||
|---|---|---|---|
| 001 | BK0026970070 | ||
| 003 | DLC | ||
| 005 | 20201117180512.3 | ||
| 008 | 201021s2021 nyua g b 001 0 eng | ||
| 010 | |a 2020047976 | ||
| 020 | |a 9781682686041|q (hardcover) | ||
| 020 | |a 1682686043|q (hardcover) | ||
| 037 | |b W W Norton & Co Inc, Keystone Industrial Park Attn Mike Charnogursky 800 Keystone Industrial Park, Scranton, PA, USA, 18512|n SAN 202-5795 | ||
| 040 | |a DLC|b eng|e rda|c DLC|d DLC|d EL | ||
| 050 | 0 | 0 | |a TX715.2.A47|b R35 2021 |
| 082 | 0 | 0 | |a 641.59/296073|2 23 |
| 100 | 1 | |a Raiford, Matthew,|e author. | |
| 245 | 1 | 0 | |a Bress 'n' nyam :|b Gullah Geechee recipes from a sixth-generation farmer /|c Matthew Raiford ; with Amy Paige Condon ; photography by Siobhaan Egan ; styling by Bevin Valentine Jalbert. |
| 246 | 3 | |a Bress and nyam. | |
| 264 | 1 | |a New York, NY :|b The Countryman Press, a Division of W. W. Norton & Company, Independent Publishers Since 1923,|c [2021] | |
| 264 | 4 | |c ©2021. | |
| 300 | |a 240 pages :|b color illustrations ;|c 27 cm | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a unmediated|b n|2 rdamedia | ||
| 338 | |a volume|b nc|2 rdacarrier | ||
| 504 | |a Includes bibliographical references (228-229) and index. | ||
| 520 | |a "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 makeextraordinary 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 overthe 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"--|c Provided by publisher. | ||
| 650 | 0 | |a African American cooking. | |
| 650 | 0 | |a Cooking, American|x Southern style. | |
| 650 | 0 | |a Comfort food|z Southern States. | |
| 655 | 7 | |a Cookbooks.|2 lcgft | |
| 700 | 1 | |a Condon, Amy Paige,|e author. | |
| 700 | 1 | |a Egan, Siobhan|c (Musician),|e illustrator. | |
| 700 | 1 | |a Jalbert, Bevin Valentine,|e illustrator. | |
| 907 | |a .b26720887 | ||
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