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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
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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

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4.08  ·  Rating Details ·  53 Ratings  ·  7 Reviews
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.

Living on a South Carolina island accessi
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Hardcover, 192 pages
Published April 7th 2003 by University of North Carolina Press
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(showing 1-30)
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Jodi Lower
Feb 22, 2017 Jodi Lower rated it it was ok
Nice history. Recipes nothing special if you already know how to cook anything well.
Linda Harkins
Jun 20, 2013 Linda Harkins rated it really liked it
Sallie Ann Robinson's historical and anecdotal information tends to eclipse her recipes! I'm learning more about Gullah culture of the low country in South Carolina, including its African roots. I may attempt her recipes for seafood rice, roadside blueberry biscuits, and thick-crust peach cobbler since blueberries and peaches are coming into season in these parts. Most of her Gullah cooking includes interesting ingredients that I don't use such as smoked neck bones,pig tails, pigs' feet, chitlin ...more
Katie
Apr 07, 2011 Katie rated it really liked it  ·  review of another edition
This is more than just a cookbook; it is a memoir of growing up on Daufuskie Island in the Gullah culture in the 70's. Along with the yummy recipes using ingredients they grew and hunted themselves, the author details her family's story of life on the island. She was a student of Pat Conroy's when he was a teacher there, an experience that inspired his book The Water Is Wide. I enjoyed reading it over 2 days while staying on Daufuskie.
V.L. Brunskill
I had the pleasure of attending a home cooking event where Sallie Ann Robinson cooked up a simple,and scrumptious meal. I learned so much about Gullah traditions and was thrilled to learn that Sallie was a student of Pat Conroy's on Daufuskie Island. She makes an appearance in his book 'Water is Wide'. Sallie is a gifted historian, cook and instructor.
kirkesque
Aug 25, 2009 kirkesque rated it really liked it
Shelves: writing-research
Some tasty recipes for things I hope to never have to cook nor eat. Baked possum, although sounds tasty, is not really a dish I want to try.

Other items I fully intend on cookin up in my just-north-of-Gullah-land kitchen.
Sleepless G
Nov 10, 2010 Sleepless G rated it it was amazing
I LOVE this Book. It makes me fatter than I already am. LOL! Intresting historical read also.
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Born on Daufuskie Island, off the coasts of Georgia and South Carolina, Sallie Ann Robinson was among the students taught by Pat Conroy when the famous author stayed for a time on her now famous island. Robinson has grown in her own right into the author of two celebrated cookbooks and an accomplished chef.

Her culinary expertise has helped to preserve the food dishes for which her native island i
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