Cooking the Gullah Way, Morning, Noon, and Night

176 pp., 7 x 9, 14 illus., index

Paperback ISBN: 978-0-8078-5843-1
Published: October 2007
E-book EPUB ISBN: 978-0-8078-8964-0
Published: November 2009
E-book PDF ISBN: 979-8-8908-8114-4
Published: November 2009

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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.

About the Author

Sallie Ann Robinson is author of Gullah Home Cooking the Daufuskie Way. She now makes her home in Savannah, Georgia.

For more information about Sallie Ann Robinson, visit the Author Page.

Reviews

"Cooking the Gullah Way follows the rhythm of a typical day on Daufuskie Island. . . . The book immerses the reader in this culture through Robinson's personal stories and family recipes."—News & Observer

"Robinson combines a memoir of growing up with her nine siblings and down-to-earth recipes to cover each meal of the day. . . . As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood.”—Publishers Weekly

"Cooking the Gullah Way is a last glimpse of a fading culture. . . . Ties food and place together in an identity that is designed to cultivate an inclusive and progressive future."—Gastronomica

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

“Through her books, [Robinson] helps keep culture alive. The unique organization of her book . . . impresses that Gullah is an entire way of life, not just a way to cook. . . . Spend some time with [Robinson] yourself . . . and you’ll feel marvelously satisfied in both your belly and your heart.”—Ann Arbor News

“Along with down-home recipes ranging from Momma’s Cracking Muffins to Country Fried Fish with Grits, Robinson includes more reminiscences and anecdotes about her extended family as well as a chapter on Gullah folk beliefs and home remedies of all sorts.”—Library Journal