Chef and sixth-generation farmer Matthew Raiford presents us with a deeply personal and refreshingly practical cookbook, with recipes rooted in his Gullah Geechee heritage and uniquely honed by his world travels and formal culinary education. Chef Raiford includes classic low-country dishes such as Shrimp and Red Gravy (served with grits, of course) and Chicken ’n’ Dumplings as well as his own takes on jerk goat, naan, and gelato. He also offers advice on hosting an oyster roast, and how to cook a whole pig for Georgia-style barbecue. Bress ’n’ Nyam (“bless and eat” in the Gullah Geechee language) finds the perfect balance between great Southern storytelling and recipes that are both accessible and mouth-watering.
Bress ‘n’ Nyam by Matthew Raiford, Amy Paige Condon (List Price: $30, Countryman Press, 9781682686041, 5/11/2021)
Reviewed by Anne Peck, Righton Books in St Simons Island, Georgia