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Cooking the Gullah Way, Morning, Noon, and Night Hardcover


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Cooking the Gullah Way, Morning, Noon, and Night + Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites + The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland
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Product Details

  • Hardcover: 176 pages
  • Publisher: The University of North Carolina Press (October 1, 2007)
  • Language: English
  • ISBN-10: 0807831506
  • ISBN-13: 978-0807831502
  • Product Dimensions: 9.3 x 7.3 x 0.7 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,805,515 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Gullah are the hardscrabble South Carolina Low Country descendants of plantation slaves, and their meals reveal African, Jamaican and Caribbean influences. Robinson was raised on Daufuskie Island, an isolated Gullah bastion near Hilton Head. She combines a memoir of growing up with her nine siblings and down-to-earth recipes to cover each meal of the day. Most of her remembrances involve chores and the fertile life of the island, though she also includes a fine chapter on Folk Beliefs and Home Remedies, where we learn that ear cleaning should be done with a hen's feather (never a rooster's) and that a handful of spider web makes for an excellent bandage. As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood. For breakfast, there is Country Fried Fish with Grits. Lunchtime sandwiches include Fried Soft-Shell Crab, which could be paired with 'Fuskie Seafood Gumbo with a stock made from fatback bacon and pig tail. Dinner entrees come stuffed, like Flounder Full of Crabmeat, which can be grilled or steamed. All the dishes can be washed down with one of her seven homemade wines, which generally involve adding five pounds of sugar to five pounds of fruit (like persimmons or peaches) and a gallon of water. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Paperback edition.

Review

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

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

[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

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By A Consumer on November 17, 2010
Format: Paperback Verified Purchase
This is a great cook book. The thing that I really enjoy is that it is written by a woman who has lived the Gullah experience rather than by others who have only observed it.
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2 of 2 people found the following review helpful By Laura Wray on January 31, 2010
Format: Paperback
I can't decide what I like better, the mouth watering recipes or the delightful stories. Sallie Ann brings to life a rich culture and community so rare and fast fading. Fortunately, even today on Daufuskie slave descendents own vast tracts of land, the First Union African Baptist Church conducts worship each Sunday, roaming chickens cluck alongside goats, and dozens of original Gullah cottages remain (some with haint blue trim to scare away spirits). If you can't experience this island first hand, at least find yourself a favorite recipe and sit out on the front porch to enjoy it and one of Sallie Ann's stories!
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2 of 2 people found the following review helpful By Jeanne M. Marangone on October 4, 2009
Format: Paperback Verified Purchase
Loved this book. It holds alot of history and good cooking. This is of course strickly Gullah cooking and not just good ole southern cooking. Great addition to collection.
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