Cooking the Gullah Way, Morning, Noon, and Night - by Sallie Ann Robinson (Paperback)

About the Book

Offering remembrances and remedies--as well as 75 all-new recipes by Sallie Ann Robinson from the unique Gullah islands off the South Carolina coast--this work highlights Gullah cooking, which is a mix of African, European, and Native American influences.

Book Synopsis

Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.

The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.

Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods.

Reflecting the rhythm of a day in the kitchen, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also features twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive.

Review Quotes

. . . [E]ach [recipe] could be filed under one or more of the three S's: simple, soul food or seafood.
--"Publishers Weekly"

[T]he recipes allow us all to savor Robinson's taste of Gullah culture and to recreate her world in our own.
--Jessica B. Harris, from the Foreword

Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart.
--"Ann Arbor News"

"Cooking the Gullah Way" is a last glimpse of a fading culture.
--"Gastronomica"

"Echoes the same reverent note as her much-praised first [book]."
-- "Charleston"

"Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients."
-- "Staten Island Advance"