University of North Carolina Press (2003). 170pp. including index. 7.25 x 9 inches. Hardcover. ISBN-10: 0-8078-2783-5. ISBN-13: 978-0-8078-2783-3.
“If there's one thing we learned coming up on Daufuskie,” remembers Sallie Ann Robinson, “it's the importance of good, home-cooked food.” In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.
Living on an island accessible only by boat, in a community that was, until recently, largely left alone by the mainland world, Daufuskie Island folk have traditionally relied on a bounty of fresh ingredients found on the land and in the waters that surround them, growing vegetables, picking berries, raising livestock, and catching fish, crab, shrimp, and oysters. The one hundred home-style dishes presented here make the most of such ingredients with recipes for salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sigts and tastes of Daufuskie.
“Here are my family's recipes,” writes Robinson, weaving warm reminiscences of the people who made and loved these dishes throughout her clear and straightforward instructions for preparing them. With this charming cookbook, she invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.
Sallie Ann Robinson was born and raised on Daufuskie Island, South Carolina, and is dedicated to sharing the richness of her native Gullah Culture. She now lives in Savannah, Georgia.
Gregory Wrenn Smith is a photographer, writer, and editor who has worked to document the history and culture of the South Carolina Lowcountry. He lives in Bluffton, South Carolina.
The front jacket photograph is by Gregory Wrenn Smith.
See also Sallie Ann Robinson's Cooking the Gullah Way: Morning, Noon, & Night.
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