Sallie Ann Robinson's Kitchen: Food and Family Lore from the Lowcountry


Product Details

University Press of Florida
Publish Date
7.5 X 0.7 X 9.5 inches | 1.7 pounds

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About the Author

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


"The latest excellent entry from Robinson (Gullah Home Cooking the Daufuskie Way) is a more personal take on her childhood on Daufuskie Island in South Carolina. The once-remote area--telephone service didn't exist there until 1973--populated by African-Americans and Native Americans, is known for its hybrid low-country/African-American Gullah culture. Robinson is an inviting and charming guide, as she introduces classic seafood-focused recipes for salads (shrimp, tomato, and red onion), sides (seafood fried rice with crabmeat, oysters, and shrimp), and basic mains such as a blue crab stew, crispy fried grouper, or shrimp and blue crab burgers. Robinson includes several meat dishes--Gullah gumbo with chicken and fried okra, smothered fried chicken, duck stuffed with oyster rice--alongside such Southern staples as green lima beans with ham hocks and pecan pie. Essays by Robinson on her near-idyllic childhood there (she recalls being taught by Prince of Tides author Pat Conroy) appear throughout. This delightful cookbook also serves as an excellent regional culinary history."--Publishers Weekly
"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
"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