Sallie Ann Robinson's Kitchen: Food and Family Lore from the Lowcountry
In her third cookbook, Sallie Ann Robinson brings readers to the dinner table in South Carolina's Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing.
The Gullah of Daufuskie and the surrounding Sea Islands--descendants of enslaved West Africans and mostly isolated from the mainland--depended on hunting, fishing, and gardening. Robinson's recipes are passed down through generations living off the land, and her lively stories capture "the island ways of doin." She enriches regional staples with her own flair in recipes like Belly-Fillin Carolina Country Boil, Island Pineapple and Coconut Chicken, Gullah Chicken Gumbo, 'Fuskie Shrimp and Blue Crab Burger, and Sautéed Cabbage with Sweet Onion.
As memories of this traditional way of life fade, Sallie Ann Robinson's Kitchen helps preserve the food, culture, and community of Daufuskie and the Sea Islands.
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Become an affiliate"In her third cookbook, Robinson intersperses family recipes with tales of her life on the remote island of Daufuskie, which is part of South Carolina's Lowcountry. Featuring southern favorites like Grandmomma's seafood gumbo, southern smuttered fried chicken, or country fried steak with brown gravy, Robinson's recipes include easy-to-follow steps and accessible ingredients. Interspersed throughout the book are Robinson's reflections on her identity as a sixth generation Gullah and Native American, and how her parents' principles guided who she is today. Robinson's description of the year author Pat Conroy spent teaching her and her 17 classmates is especially memorable, and she also details the connection she made with him that continued until his death. Robinson's pride in her culture is evident in these recipes that reflect her heritage. She also encourages cooks to improvise and have fun in the kitchen. Above all, she feels that 'a good cook knows that there ain't but one way to do it and that is to give it dah love while you are cooking.'"--Booklist
"Part personal narrative, part culinary and cultural archive, [Robinson's] newest cookbook . . . documents the variety of dishes passed down through Gullah families for generations."--Southern Living "A book to treasure as both a cultural history resource and a tempting cookbook. Robinson attracts with her recipes, but sets the hook with her immersive descriptions of a unique American place and time, noting that 'One of the best ways to remember history is to taste it.'"--Foreword Reviews