Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer


Book Description

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.




Mama Doonk's Gullah Recipes


Book Description

Theresa Jenkins Hilliard was born on Edisto Island, SC where she spent her early childhood under the guardianship of her beloved grandmother, Susan Jenkins, affectionately known as Mama Doonk. She developed an interest in cooking at an early age and watched attentively as her grandmother prepared the family meals. Her grandmother always involved her in the preparation of the meals by assigning her to whatever her little hands could do. This was her grandmother's way of teaching her. She later began cooking at an early age under her grandmother's tutelage. She has been preparing Gullah cuisine for her family and friends for the past sixty years. What began as a scrapbook of recipes for her children culminated into "Mama Doonk's Gullah Recipes" Book named for her grandmother. Theresa later moved to the historic Maryville/Ashleyville neighborhood in the West Ashley area of Charleston, on the site where Charleston was founded in 1670, to live with her mother Molly. Molly moved to Charleston during the Great Migration of the 1940s to work as a cook for a wealthy south of Broad Street family. Under her mother's tutelage, Theresa's love for cooking continued to grow. Food was always the focal point of every celebration. No matter the occasion, food was a part of it. Theresa always prepared the celebratory meals, which always included Gullah food. This book includes dishes prepared by her grandmother, her mother, and her aunt, as well as some of Theresa's favorite dishes that she has prepared during the years. You will find her grandmother's rabbit, opossum, and raccoon stew, shrimp and grits, corn fritters, okra soup, and mouthwatering homemade biscuits. She includes her mother's corn muffins and roast duck, as well as, her Aunt Edna's, squash casserole and easy pound cake. Her ancestors were all great cooks. This book gives you a glimpse of history when food were from the land, sea, wood, fields and trees, long before all of the modern conveniences of "store bought" food. Their food was literally from the field to the plate long before it became popular. Theresa adds some antidotes that will make you chuckle as you reminisce. Take a step back in time with her. This book will jog the memory of some and give others a peek into the past. "Hunna en had good eatin' 'til ya' grease ya' mouf' wid Gullah food." (You all haven't had good eating until you've eaten Gullah food). Theresa's descendants were members of a distinctive group of people known as Gullah-Geechee. Theresa stands on the wings of three very special women whose teachings have made a significant impact on her life. This book is dedicated to her beloved grandmother, Mama Doonk, her most treasured mother Molly and her dear aunt, Edna. Their recipes will live on forever between these pages.




Gullah Recipes


Book Description

Charleston's Gullah Recipes: The Gullah People have managed to keep many aspects of their cultural heritage alive today, as evident in their dialect and through their food. We call it love food because you could tell that someone who cared prepared it. They knew that taste mattered. The Gullah People cooked with everything they grew and brought over from Africa. Now you can enjoy many of the same dishes that were handed down for generations. You have not really eaten until you have tasted some of the delicious meals from Charleston's Gullah Recipes.




Vibration Cooking


Book Description

Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.” This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.




Sweet Home Café Cookbook


Book Description

A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.




Gullah Cookbook


Book Description

5th Generation Gullah Geechee Chef Reveals: The Secrets Of 150-Year-Old Traditions That Industrial Revolution Hasn't Touched Yet!(Over 300 Delicious Recipes Included!) Would you like to taste some of the oldest Afro-American traditional dishes brought from the African Continent and managed to survive during Slavery? Maybe you have Gullah Geechee roots and want to bridge the gap separating your current life and the one your ancestors used to be living? Or maybe you are just curious about how food culture in The United States was born and some of the traditional foods that laid the foundation of what we eat now? If you answered "Yes" to at least one of these questions, please read on... There are a lot of traditions and cultures dying Today... Not only because children want to leave their roots behind, but more so because the growing economies and "real estate money-makers" wish to own every piece of our beautiful land, make significant profits and bring wads of cash for the rich. Of course, it's nearly impossible to win against these giants, and probably we will lose this fight eventually. But, there will always be something that unites us all, and we will do our best to pass on these great traditions and tastes for generations after us. Inside this book, you'll find over 300 unique, affordable, and time-saving traditional Gullah Geechee recipes I tested and collected during the last 3 years from some of the best cooks in South Carolina (some say it is the capital of Gullah Geechee Culture) Take a look at what's inside: - What it's like to be a true Gullah Geechee? Island Life Revealed (a must-read chapter if you want to understand the fundamentals of this ancient culture) - What is special about Gullah food? Why and how has it has survived for so many years and decades? (the secrets of the most amazing Gullah tastes revealed) - Over 300 Traditional Gullah Recipes with ingredients from your local grocery store (and how to make Gullah cooking convenient and simple without disrespecting its true traditions and culture) - Are you a fan of meat, fish, or seafood? You'll love this massive recipes section... - Traditional beans, peas, rice, and other casseroles recipes (suitable for vegetarians and conventional food lovers) - Salad, Vegetable and Bread recipes (a complete meal selection for just about every occasion or meeting you can think of) - Preserving recipes to get your favorite food ready for whenever you feel like eating in minutes! (great way to enjoy your favorite Gullah dishes any time of the year!) - Detailed cooking instructions, serving sizes, and nutritional facts included (to make sure you succeed with every meal you cook) - Much much more... The secrets inside this cookbook you are about to discover were born over 150 years ago, and now I am giving them to you! So cherish them and cook every meal with love and passion! Scroll up, click on "Buy Now," and Enjoy!




Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book


Book Description

Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee. A LOS ANGELES TIMES AND EPICURIOUS BEST COOKBOOK OF THE YEAR Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.




The Simple Art of Rice


Book Description

ONE OF THE NEW YORK TIMES' "BEST COOKBOOKS OF 2023" NAMED ONE OF THE BEST FALL BOOKS BY EATER, FORBES, ROBB REPORT, PLATE, GARDEN & GUN, ANDREW ZIMMERN’S SPILLED MILK, DELISH, AND NY MAG’S THE STRATEGIST. INCLUDED IN BEST GIFT GUIDES FROM SAVEUR AND ESQUIRE From award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world's essential foods. The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice. From iconic savory dishes like Liberian Jollof and Poppy William's Red Rice and Beans to sweet finishes like Champorado, The Simple Art of Rice has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to transform a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history.




Gullah Cuisine


Book Description

Take a journey into Chef Charlotte Jenkins' creative kitchen, and also into her life. Charlotte and her husband Frank grew up Gullah at a time when the Old Ways were giving way to the New Ways, part of the generation that bridged those two worlds. Charlotte learned to cook the way her mama, her grandmamma and all the mamas that have come before her - by working alongside one another. She also trained at Johnson & Wales Culinary Institute in Charleston, where she adapted the traditional recipes to be more healthful. In1997, she and her husband Frank opened Gullah Cuisine in Mount Pleasant, South Carolina, and were widely acknowledged as offering the best of authentic Gullah cooking. This book brings Charlotte's wonderful recipes to you - and more than that. It's a tale of connection, sharing a world the Gullah built. Narrative is by critically-acclaimed author William P. Baldwin, photographs by Pulitzer Prize-nominee Mic Smith, and art by beloved Gullah painter Jonathan Green.




The Best American Travel Writing 2021


Book Description

A collection of the year's best travel writing selected by Padma Lakshmi