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Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites, by Sallie Ann Robinson
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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.
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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 JournalDelicious, authentic recipes . . . [a] cultural testament to Lowcountry cooking and living. -- The Atlanta Journal-Constitution, January 29, 2004Full of homey yarns of the islanders' subsistence life and their wonderful efficiency. -- More, April 2004Pass[es] on not only the distinctive cuisine of the island people but their story as well. -- Black Issues Book Review, January-February 2004
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Product details
Hardcover: 192 pages
Publisher: The University of North Carolina Press; New edition edition (April 7, 2003)
Language: English
ISBN-10: 0807827835
ISBN-13: 978-0807827833
Product Dimensions:
7.2 x 0.8 x 8.8 inches
Shipping Weight: 1 pounds
Average Customer Review:
4.8 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#702,863 in Books (See Top 100 in Books)
Since I already taught myself Cajun/Creole/Caribbean cooking 33 years ago, I ordered this book to better prepare for my upcoming trip to the Low Country. Sallie's stories preceding each chapter and many of the recipes really make this a worthwhile purchase and enjoyable reading. I can understand the phonetic dialect phrases, but would have a great deal of trouble understanding the spoken words in their thick Low Country accent.The recipes in this book are strikingly similar to those found in south Louisiana, except that Cajun adds lots of spices and Creole adds wine. As a cookbook for someone just starting to learn how to cook on a budget, I highly recommend this book. Just remember that one can always add pepper but can never take away once too much is added. I really appreciate these recipes being presented in their basic original form. Call it bland, but limited budgets and kids who complain of spicy food tends to keep cooking very simple. Once one starts experimenting and getting fancy, they risk cooking disasters that will never make it to the finest tables in gourmet restaurants. However, I doubt that gourmet chefs eat their own mistakes as I did to teach themselves to never try certain things again. Parts of this book even taught me a few things that I never knew.I also lived off of the crabs and fish that I caught back in 1985 and Sallie goes one step further to describe which fish to find in each season. (And now to give back, crabs come out from the mud anytime the temperature goes above 58 degrees Fahrenheit). Nothing was wasted or thrown away on Daufuskie and I feel the same way in my own cooking. This is true recycling. For organic farming, they used the charcoal ashes instead of pesticides, which is much more natural. It looks like the Gullah people of the Sea Islands were light years ahead of this "modern" world.
My trip inspired me to want to learn southern cooking. I previously purchased a Gullah cookbook when I visited the Gullah Festival in Beaufort, SC, and when I returned, my neighbor showed me her copy of Gullah Home Cooking the Daufuskie Way. I read the introduction by Pat Conroy who was the teacher who went to Daufuskie to teach the island children and the author of this cookbook was one of his students. I'm still learning to cook the Defuskie Way, but will try more of the recipes. Good book for those who like to try new recipes for old favorites. Please see my review for The Water is Wide.
I loved the stories. I loved the recipes. The first time her Mama left a live chicken under a crate and told her to kill and cook it by herself. Mama had business elsewhere and wanted supper ready when she and her Daddy came home. She remembered that Mama grabbed the the chicken and swung it around to kill it. She grabbed the chicken by the feet instead of the neck. The chicken freaked out and started flapping violently. She got scared and let the chicken go. The chicken ran into the woods.
This is more than a cookbook...it's a storybook! There is so much history of the area and of great home cooking Gullah dishes. Sallie Ann Robinson knows how to tell a story to go with her recipes, that is for sure!!! I love Southern cooking but Gullah cooking is somewhat different because these folks had to grow, harvest and cook their food as well as hunt and fish on a daily basis. They truly appreciated the land they lived on and treated it with respect. If you are looking for a good down home cookbook with a history lesson, too, this is the book for you and your friends!!!
Recipes are simple and full of culture. You can learn a lot from the stories about that time period. If you like food and history, get it.
I first read this book about 10 years ago. I checked it out from my local library in Greenville SC. I loved the little stories she told with the recipes. One day I was talking with my friends about the things I learned from her cook book and how I wish I had my own copy. One of them suggested I look for it on Amazon. I was so very happy to find it on here and order my very own copy. I recommend that if you love true southern cooking, that you get a copy of her cook book!. It definitely feeds your soul. The seller himself was quick and while the book was used, it was in great condition.
One of the best seafood recipe collections I've found in a long time. Whiting, shark, trout, conch, and of course oysters, shrimp, and crab, they're all here, Gullah-style. Many other amazing recipes that aren't overly delicate or difficult to prepare. Classic cookbook.
Being from Louisiana and using the Old Black Pot Series, Gullah Home Cooking is a welcomed addition to traditional cooking and is a added treasure to my collection. The recipes are great and I got a history lesson the the Daufuskie Island people and their way of life. When all that is incorporated into the book the meals are extra special. A special thanks to Sally Ann Robinson.
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