Bress 'n' nyam Gullah Geechee recipes from a sixth-generation farmer

Chef and farmer Raiford shares an array of simple and soulful family recipes that were six generations in the making, in this beautiful debut. Inspired by his Gullah Geechee heritage, Raiford lays out dishes that double as a tribute to his great-great-great-grandfather, a freed slave who purchased his family's Georgia farm in 1874. Among the many meals that can be made in a single vessel are coastal paella, with a hint of saffron, and rabbit fricassee, which is enhanced with bacon and shiitake mushrooms. For outdoor enthusiasts, there's an oyster roast, pig roast, and a Lowcountry boil with crab, shrimp, and sausage. Those in search of fancier fare will appreciate the rose petal quail, with a syrup made from fresh rose petals and prickly pear, and, for dessert, the author's influences mesh to produce Strudel with Almost Rum Syrup, "a marriage of a traditional Southern biscuit and a Bavarian pastry." Skillfully showcasing the flavors of a resilient culture, these recipes are as enlightening as they are delicious. (May)

Borrowing his book's title from the phrase "bless and eat" in the Gullah language, award-winning chef Raiford presents a collection that goes beyond recipes, focusing on the rich heritage of African foodways. From the start, Raiford draws readers in with the story of his family's land in Georgia (now called Gilliard Farms), originally purchased by his formerly enslaved great-great-great grandfather and subsequently passed down through generations. At the heart of the book, coauthored by food writer Condon, are recipes inspired by and created on the farm, like Nana's Egg Pie with Breakfast Potatoes. As he tells the story of each recipe, Raiford also reflects on his ancestors and the lessons they imparted. Many of the recipes, such as spice blends, complement each other. Alongside vivid photographs of most of the dishes, Raiford adds context by sharing the history of the Gullah Geechee people in the Carolinas, Georgia, and Florida. VERDICT With tips on recipe pairings and meal planning, Raiford's debut will have home cooks coming back for more. An inviting collection that will especially engage fans of We Are Each Other's Harvest, by Natalie Baszile.--Stephanie Sendaula, Library Journal