Monday, Jun 14, 2021 7:00 PM
A Cappella Books on Zoom
Due to technical issues, tonight's virtual event with Chef Matthew Raiford was postponed. The new date will be announced shortly. Thank you.
Matthew Raiford, the dynamic chef and farmer working the lands of his great-great-great grandfather, shares the rich traditions of his Gullah Geechee family through more than 100 heirloom recipes.
A Cappella Books and Georgia Organics proudly present Chef Raiford in conversation with Georgia Organics Director of Communications Mary Elizabeth Kidd for a discussion of his new book, “Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer,” on Monday, June 14, at 7 PM (EST).
This event is free and open to the public. Join the event via the Zoom link below.
Pre-order your copy of “Bress 'n' Nyam,” which features a bookplate signed by the author, via the link below. At checkout, choose between the local delivery, curbside pick-up, or shipping options. For zip codes not listed in the above banner, select curbside pick-up or USPS shipping.
About the Book
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.
About the Authors
Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more.
Amy Paige Condon coauthored the New York Times best-selling “The Back in the Day Bakery Cookbook.”