![]() ![]() “Here are my family's recipes,” writes Robinson, weaving warm reminiscences of the people who made and loved these dishes throughout her clear and straightforward instructions for preparing them. Gregory Wrenn Smith's photographs evoke the sigts and tastes of Daufuskie. The one hundred home-style dishes presented here make the most of such ingredients with recipes for salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Living on an island accessible only by boat, in a community that was, until recently, largely left alone by the mainland world, Daufuskie Island folk have traditionally relied on a bounty of fresh ingredients found on the land and in the waters that surround them, growing vegetables, picking berries, raising livestock, and catching fish, crab, shrimp, and oysters. “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. ![]() University of North Carolina Press (2003). ![]() Gullah Home Cooking the Daufuskie Way, by Sallie Ann Robinson Gullah Home Cooking the Daufuskie Wayįoreword by Pat Conroy Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, & Other Sea Island Favorites ![]()
0 Comments
Leave a Reply. |