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100%: Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer Matthew Raiford Author (ISBN: 9781682686058) 2010, Countryman Press, The, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
92%: Matthew Raiford: Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer Author (ISBN: 9781682686041) 2010, Countryman Press, The, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer Matthew Raiford Author
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Bester Preis: € 16,83 (vom 07.11.2020)1
Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer Matthew Raiford Author (2010)
~EN NW EB DLISBN: 9781682686058 bzw. 1682686051, vermutlich in Englisch, Countryman Press, The, neu, E-Book, elektronischer Download.
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.
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Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer Matthew Raiford Author (2010)
~EN HC NWISBN: 9781682686041 bzw. 1682686043, vermutlich in Englisch, Countryman Press, The, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, plus shipping.
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.
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.
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