04/19/2021
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. (May)
"More than a cookbook, Bress ‘n’ Nyam pays homage to the enslaved Africans in the South and their history in farming the area and creating their own cuisine."
"Taking on a new approach to farm-to-table dining, Raiford pulls recipes from his family history and illustrates how they brought a community together through food."
"A delectable trip to Gullah country"
The Atlanta Journal-Constitution - Susan Puckett
"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."
"In his collection of new and old family recipes, Raiford also tells the story of a community brought together by an often-overlooked cuisine that is deeply integral to this country’s food history."
The Philadelphia Inquirer - Tiffani Rozier
"There are other books by Black authors of Gullah Geechee heritage, and each one of them has something to teach us about the dynamism and variety that African heritage Lowcountry folk have to offer. Each voice is colloquial and discretionary, engaging in some of the same subjects and variables, but the access and vantage points are key. Black foodways are not a monolith, and Matthew’s voice and vision come marching to a new beat in his new book."
Bon Appétit - Michael Twitty
"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."
"Through stories, photographs and recipes, in Bress ‘n’ Nyam Raiford shares his legacy of the Gullah Lowcountry. It is a memorable feast."
The Post and Courier - Marion Sullivan
"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."
"The sixth-generation farmer showcases the lineage of African foodways and traces his family history through 100 recipes, including creamy grits, buttermilk biscuits, stewed greens, sweet potato pie, Gullah fish stew, oyster dressing and other essential dishes."
Modern Farmer - Shelby Vittek
"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."
"Part history lesson, part cookbook, this stunning new tome by chef-farmer Matthew Raiford delves into the rich history of the Gullah Geechee people..."
"Bress ’n’ nyam means 'bless and eat' in the Gullah language, and Raiford’s book is both a celebration of his homecoming and an introduction to Gullah Geechee cuisine that digs into the painful history and complex flavors of African foodways in the American South."
06/01/2021
Borrowing his book's title from the phrase "bless and eat" in the Gullah language, award-winning chef Raiford presents a collection that goes beyond recipes, focusing on the rich heritage of African foodways. From the start, Raiford draws readers in with the story of his family's land in Georgia (now called Gilliard Farms), originally purchased by his formerly enslaved great-great-great grandfather and subsequently passed down through generations. At the heart of the book, coauthored by food writer Condon, are recipes inspired by and created on the farm, like Nana's Egg Pie with Breakfast Potatoes. As he tells the story of each recipe, Raiford also reflects on his ancestors and the lessons they imparted. Many of the recipes, such as spice blends, complement each other. Alongside vivid photographs of most of the dishes, Raiford adds context by sharing the history of the Gullah Geechee people in the Carolinas, Georgia, and Florida. VERDICT With tips on recipe pairings and meal planning, Raiford's debut will have home cooks coming back for more. An inviting collection that will especially engage fans of We Are Each Other's Harvest , by Natalie Baszile.—Stephanie Sendaula, Library Journal