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Cookbook Review    

 

 

Gullah Home Cooking the Daufuskie Way
by Sallie Ann Robinson
University of North Carolina Press, 2003
170 pages
Hardcover, $22.50 ISBN: 0-8078-2783-5
Trade paper, $15.95  ISBN: 0-8078-5456-5
 
 

When Pat Conroy was teaching on Daufuskie Island, Sallie Ann Robinson was in his class. In the forward of her cookbook, Conroy remembers those days of great island food and Sallie's spunk and drive.

Gullah Home Cooking the Daufuskie Way is a look into life on Daufuskie Island and the food. Because of the isolation from the mainland, the islanders got most of their food from the sea and home garden. Everything is fresh, and the day's work centers on gathering and preparation of the meal. But at the same time there is a laid-back quality to the island that celebrates family and community. It is something that Robinson has seen disappear more each decade as development comes to the island and young islanders move to the mainland.

The cookbook is enhanced with a map of  Daufuskie Island and the black and white photography of Gregory Wrenn Smith. Both cause Robinson's memories to come to life for the reader.

But food is the topic, and down home cooking is Robinson's talent. The recipes are Lowcountry classics that are easy to prepare. Hunters will appreciate Native Squirrel Stew, Baked Possum, and Eight-Point Buck Stew. I recommend Ol'Fuskie Fried Crab Rice, Homey Beef Stew, Islander Crab Salad, and Tummy-Yum Bread Pudding.

Joyce Dixon
Southern Scribe Reviews

 

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