| Description |
240 pages : color illustrations ; 27 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Notes from a prodigal son -- About this book -- Eart / Earth -- De wata / water -- Fiah / fire -- Win' / wind -- Sweet'n / nectar -- De spirits / spirits. |
| Summary |
"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"-- Provided by publisher. |
| Subject(S) |
African American cooking.
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Cooking, American -- Southern style.
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Comfort food -- Southern States.
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Cookbooks.
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| Added Name(S) |
Condon, Amy Paige, author.
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Egan, Siobhan (Musician), illustrator.
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Jalbert, Bevin Valentine, illustrator.
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| ISBN |
9781682686041 (hardcover) |
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1682686043 (hardcover) |
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Other Resources
