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. With this cookbook, 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. Includes 75 recipes and 25 folk remedies.
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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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"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
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
. . . [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
— Charleston
"Time honored recipes are generally quick and straightforward, while still full of the flavor of local ingredients."
— Staten Island Advance
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
. . . [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
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Most Helpful Customer Reviews
3.0 out of 5 stars
A bit disappointing...,
By Erma (Northern VA United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Cooking the Gullah Way, Morning, Noon, and Night (Hardcover)
I was a bit disappointed. This & her other cookbook are more of a history of the region & memories growing up there. A lot of game recipes. Many recipes lack measurements or methodology. Some unique recipes but a lot of ones I've seen in a dozen other cookbooks. I wish I'd previewed them in person at a bookstore - I wouldn't have bought them.
5.0 out of 5 stars
Wonderful Experience,
By A Consumer "ctdiva95824" (Sacramento, CA United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Cooking the Gullah Way, Morning, Noon, and Night (Paperback)
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.
5.0 out of 5 stars
Yum and fun,
By
This review is from: Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Large Bold Edition) (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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