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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 a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie.
"Here are my family's recipes," writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.
- Sales Rank: #327536 in Books
- Published on: 2003-04-07
- Original language: English
- Number of items: 1
- Dimensions: 8.88" h x .52" w x 6.96" l, .69 pounds
- Binding: Paperback
- 192 pages
From Publishers Weekly
The Gullah people of the Sea Islands of South Carolina have preserved ways of life and speech from West African slave culture and plantation times. Robinson, a native of Daufuskie, one of the islands, writes that "most of our food came from the land-and water-around our tin-roofed home." This book honors a love of her childhood and her family, and that love is intertwined with food. Introducing most recipes are reminiscences of loading the wood stove, trips to the store, fishing for sheepshead, washing clothes on a washboard and cooking "long pots" (slow-cooked meals). Beautiful photos of island life and a relaxed attitude toward cooking ("these are recipes, not rules") make for accessible additions to anyone's Southern repertoire, with homespun dishes like Tada Salad, Sea Island Okra Gumbo and Fuskie Crab Patties. Sticky-Bush Blackberry Dumpling and Crackin' Conch and Rice are the kind of authentically regional recipes that are harder and harder to come by these days. Pot Full O' Coon and Fried Squirrel may not be the next trendy item on a Manhattan menu (Robinson admits she doesn't cook possum anymore), but these are the recipes that give the book its unique, almost anthropological intrigue. Given that many recipes begin with bacon or pork fat, this is not a cookbook meant for nouveau palates as much as it is for the preservation of a unique, fascinating culture. Wonderful to browse through and experiment with, this is an excellent volume for anyone interested in Southern and African-American culture and food.
Copyright 2003 Reed Business Information, Inc.
Review
"With this collection of recipes, stories, and personal reminiscences, Sallie Ann has cooked up a big pot of steaming low-country gumbo. So you better come on in her kitchen and experience the seasonings and flavors of the traditional and new Daufuskie Island offered up by a native daughter."
"With this collection of recipes, stories, and personal reminiscences, Sallie Ann has cooked up a big pot of steaming low-country gumbo. So you better come on in her kitchen and experience the seasonings and flavors of the traditional and new Daufuskie Island offered up by a native daughter.
(Vertamae Grosvenor)"
"Opens the front door of Robinson's garden and childhood and welcome[s] you right in."
-- "Chicago Tribune"
"A fascinating cookbook. . . . Robinson knows what to do with classic soul food ingredients like pig's feet, ham hocks, chitterlings and even possum. But Southern food lovers will also find plenty of down-to-earth recipes."
-- "New York Times Book Review"
"Sallie Ann Robinson cooks slow and local--from the heart."
-- Damon Lee Fowler, "Garden & Gun"
Review
Robinson's stories come from another era . . . and her memoir provides a warm, touching account of a time gone by.--Library Journal
Sallie Ann Robinson is a fresh, soft Daufuskie sea breeze blowing through the house: lively, playful and full of laughter, yet warm and soothing. Cooking with her is easy and comfortable. . . . [Daufuskie Island] has been captured beautifully in [Robinson's] cookbook/memoir. . . . Robinson writes with the same freshness, warmth, love and forthright honesty about growing up in an almost forgotten corner of the world.--Damon Lee Fowler, Savannah Morning News
Delicious, authentic recipes . . . [a] cultural testament to Lowcountry cooking and living.--Atlanta Journal-Constitution
Robinson shares her memories and recipes from a culture and place outside the normal realm of everyday America and provides a provocative glimpse of a time gone by. . . . Beautiful photographs and Robinson's relaxed attitude toward cooking . . . combine for a delicious taste of the West African-influenced Gullah culture still found in this remote community.--PW Daily for Booksellers
With this collection of recipes, stories, and personal reminiscences, Sallie Ann has cooked up a big pot of steaming low-country gumbo. So you better come on in her kitchen and experience the seasonings and flavors of the traditional and new Daufuskie Island offered up by a native daughter.--Vertamae Grosvenor
Pass[es] on not only the distinctive cuisine of the island people but their story as well. . . . The recipes take full advantage of the treasures of the sea and the abundant fresh vegetables and game of the rich, moist land.--Black Issues Book Review
Robinson has captured her family's life and meals. . . . [Her] descriptions of island life are so clear and bright that you can almost taste the meals she describes.--Cookbook Digest
Opens the front door of Robinson's garden and childhood and welcome[s] you right in.--Chicago Tribune
For some, the tales and recipes in this book will seem like memories. For others, they'll be discoveries. With Gullah Home Cooking the Daufuskie Way, Sallie Ann Robinson captures the cadence of the fading Gullah language and the culinary traditions of a disappearing way of life. It invites readers to make her family's recipes their own.--New York Amsterdam News
This book honors a love of [Robinson's] childhood and her family, and that love is intertwined with food. Introducing most recipes are reminiscences of loading the wood stove, trips to the store, fishing for sheepshead, washing clothes on a washboard and cooking 'long pots' (slow-cooked meals). Beautiful photos of island life and a relaxed attitude toward cooking make for accessible additions to anyone's Southern repertoire. . . . The book [has a] unique, almost anthropological intrigue. . . . This is not a cookbook meant for nouveau palates as much as it is for the preservation of a unique, fascinating culture. Wonderful to browse through and experiment with, this is an excellent volume for anyone interested in Southern and African-American culture and food.--Publishers Weekly
A funny, heart-warming story of growing up on Daufuskie Island and how and why the Gullah culture cooks and eats as it does. . . . With warmth and intelligence, Robinson relates her life, her philosophy, her hopes, her dreams and . . . her favorite recipes. . . . A perfect gift for the serious cook who takes pleasure in studying various cuisines and cultures.--Macon Magazine
Sallie Ann Robinson cooks slow and local--from the heart.--Damon Lee Fowler, Garden & Gun
Full of homey yarns of the islanders' subsistence life and their wonderful efficiency: 'We were organic gardeners before it was cool,' [Robinson] writes.--More
A unique look at natives of the Sea Islands of South Carolina . . . through delicious recipes and stories.--Black Issues Book Review
A fascinating cookbook. . . . Robinson knows what to do with classic soul food ingredients like pig's feet, ham hocks, chitterlings and even possum. But Southern food lovers will also find plenty of down-to-earth recipes.--New York Times Book Review
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By sailasails2
Great for my collection
0 of 0 people found the following review helpful.
Gullah Home Cooking
By Jeanne M. Marangone
Great history involved with the writing of this book. I live in the Charleston area and I highly respect the Gullah language and ways.
6 of 6 people found the following review helpful.
Bring the Gullah Culture to My Kitchen
By LaBimmer
My trip inspired me to want to learn southern cooking. I previously purchased a Gullah cookbook when I visited the Gullah Festival in Beaufort, SC, and when I returned, my neighbor showed me her copy of Gullah Home Cooking the Daufuskie Way. I read the introduction by Pat Conroy who was the teacher who went to Daufuskie to teach the island children and the author of this cookbook was one of his students. I'm still learning to cook the Defuskie Way, but will try more of the recipes. Good book for those who like to try new recipes for old favorites. Please see my review for The Water is Wide.
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