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Editorial Reviews
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
"Beautiful photographs and Robinson's relaxed attitude toward cooking... combine for a delicious taste of... Gullah culture." -- PW Daily for Booksellers, April 20, 2004
"Robinson is . . . lively, playful and full of laughter, yet warm and soothing. Cooking with her is easy and comfortable." -- Damon Lee Fowler, Savannah Morning News
"Robinson's stories come from another era . . . and her memoir provides a warm, touching account of a time gone by." -- Library Journal
Delicious, authentic recipes . . . [a] cultural testament to Lowcountry cooking and living. -- The Atlanta Journal-Constitution, January 29, 2004
Full of homey yarns of the islanders' subsistence life and their wonderful efficiency. -- More, April 2004
Pass[es] on not only the distinctive cuisine of the island people but their story as well. -- Black Issues Book Review, January-February 2004
See all Editorial Reviews
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
"Beautiful photographs and Robinson's relaxed attitude toward cooking... combine for a delicious taste of... Gullah culture." -- PW Daily for Booksellers, April 20, 2004
"Robinson is . . . lively, playful and full of laughter, yet warm and soothing. Cooking with her is easy and comfortable." -- Damon Lee Fowler, Savannah Morning News
"Robinson's stories come from another era . . . and her memoir provides a warm, touching account of a time gone by." -- Library Journal
Delicious, authentic recipes . . . [a] cultural testament to Lowcountry cooking and living. -- The Atlanta Journal-Constitution, January 29, 2004
Full of homey yarns of the islanders' subsistence life and their wonderful efficiency. -- More, April 2004
Pass[es] on not only the distinctive cuisine of the island people but their story as well. -- Black Issues Book Review, January-February 2004
See all Editorial Reviews
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- Lonely Planet Savannah, Charleston & the Carolina Coast by Randy Peffer in Front Matter
What Do Customers Ultimately Buy After Viewing This Item?
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77% buy the item featured on this page: Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites $18.21 |
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12% buy Hoppin' John's Lowcountry Cooking $13.50 |
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5% buy Cooking the Gullah Way, Morning, Noon, and Night $10.85 |
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3% buy The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style |
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