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Cooking the Gullah Way, Morning, Noon, and Night

Author: Sallie Ann Robinson

Publisher: Univ of North Carolina Press

Published: 2009-11-30

Total Pages: 176

ISBN-13: 0807889644

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Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.

Book Synopsis Cooking the Gullah Way, Morning, Noon, and Night by : Sallie Ann Robinson

Download or read book Cooking the Gullah Way, Morning, Noon, and Night written by Sallie Ann Robinson and published by Univ of North Carolina Press. This book was released on 2009-11-30 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.

Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Large Bold Edition)

Author: Sallie Ann Robinson

Publisher: ReadHowYouWant.com

Published: 2007

Total Pages: 226

ISBN-13: 1458722309

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Book Synopsis Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Large Bold Edition) by : Sallie Ann Robinson

Download or read book Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Large Bold Edition) written by Sallie Ann Robinson and published by ReadHowYouWant.com. This book was released on 2007 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Super Large 20pt Edition)

Author: Sallie Ann Robinson

Publisher: ReadHowYouWant.com

Published: 2008

Total Pages: 318

ISBN-13: 1458722376

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Book Synopsis Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Super Large 20pt Edition) by : Sallie Ann Robinson

Download or read book Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Super Large 20pt Edition) written by Sallie Ann Robinson and published by ReadHowYouWant.com. This book was released on 2008 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cooking the Gullah Way, Morning, Noon, and Night [Standard Large Print 16 Pt Edition]

Author: Sallie Ann Robinson

Publisher:

Published: 2009-08-31

Total Pages: 284

ISBN-13: 9780369370228

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Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.

Book Synopsis Cooking the Gullah Way, Morning, Noon, and Night [Standard Large Print 16 Pt Edition] by : Sallie Ann Robinson

Download or read book Cooking the Gullah Way, Morning, Noon, and Night [Standard Large Print 16 Pt Edition] written by Sallie Ann Robinson and published by . This book was released on 2009-08-31 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. The unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland.

Hoppin' John's Lowcountry Cooking

Author: John Martin Taylor

Publisher: UNC Press Books

Published: 2012-08-06

Total Pages: 366

ISBN-13: 0807837571

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At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.

Book Synopsis Hoppin' John's Lowcountry Cooking by : John Martin Taylor

Download or read book Hoppin' John's Lowcountry Cooking written by John Martin Taylor and published by UNC Press Books. This book was released on 2012-08-06 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.

Sallie Ann Robinson's Kitchen

Author: Sallie Ann Robinson

Publisher:

Published: 2019

Total Pages: 0

ISBN-13: 9780813056296

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In her third cookbook, the celebrity chef, television personality, and Gullah Tour guide interweaves stories about her family and life on Daufuskie Island with staple recipes of the Gullah diet.

Book Synopsis Sallie Ann Robinson's Kitchen by : Sallie Ann Robinson

Download or read book Sallie Ann Robinson's Kitchen written by Sallie Ann Robinson and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In her third cookbook, the celebrity chef, television personality, and Gullah Tour guide interweaves stories about her family and life on Daufuskie Island with staple recipes of the Gullah diet.

Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Super Large 18pt Edition)

Author:

Publisher: ReadHowYouWant.com

Published:

Total Pages: 266

ISBN-13: 1458722368

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Book Synopsis Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Super Large 18pt Edition) by :

Download or read book Cooking the Gullah Way, Morning, Noon, and Night (EasyRead Super Large 18pt Edition) written by and published by ReadHowYouWant.com. This book was released on with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer

Author: Matthew Raiford

Publisher: The Countryman Press

Published: 2021-05-11

Total Pages: 397

ISBN-13: 1682686051

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More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.

Book Synopsis Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by : Matthew Raiford

Download or read book Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer written by Matthew Raiford and published by The Countryman Press. This book was released on 2021-05-11 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.

Iron Pots & Wooden Spoons

Author: Jessica B. Harris

Publisher: Simon & Schuster

Published: 1999-02-03

Total Pages: 0

ISBN-13: 9780684853260

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Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch. Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.

Book Synopsis Iron Pots & Wooden Spoons by : Jessica B. Harris

Download or read book Iron Pots & Wooden Spoons written by Jessica B. Harris and published by Simon & Schuster. This book was released on 1999-02-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch. Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.

The Savannah Cookbook

Author: Damon Lee Fowler

Publisher: Pearson Deutschland GmbH

Published: 2008

Total Pages: 248

ISBN-13: 9781423602248

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For hundreds of years, Savannah has charmed residents and visitors alike with its fine old architecture, wide, cobbled streets and romantic moss-draped trees. Though less widely known than its haunting beauty and fabled eccentricities, part of the enchantment of Savannah is its cuisine. Blending European, Asian, and West African customs Damon Lee Fowler introduces The Savannah Cookbook, offering recipes for Southern classics such as rice and grits, soups and stews, poultry, fish and meat dishes, as well as a helpful chapter on pantry basics. Recipes include: Savannah Black Turtle Bean Soup Daufuskie Crab Fried Rice Flounder in Lemon-Pecan Brown Butter Creamed Chicken Madeira on Rice Waffles Veal Scallops with Oysters and Bacon Mushroom-Stuffed Tomatoes Sour Cream Pound Cake Author Bio: Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of five critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; and most recently Damon Lee Fowler's New Southern Baking. His books have been nominated for two Julia Child cookbook awards as well as a James Beard Foundation award. Fowler is the feature food writer for the Savannah Morning News as well as a founding board member and past president of the Southern Foodways Alliance.

Book Synopsis The Savannah Cookbook by : Damon Lee Fowler

Download or read book The Savannah Cookbook written by Damon Lee Fowler and published by Pearson Deutschland GmbH. This book was released on 2008 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: For hundreds of years, Savannah has charmed residents and visitors alike with its fine old architecture, wide, cobbled streets and romantic moss-draped trees. Though less widely known than its haunting beauty and fabled eccentricities, part of the enchantment of Savannah is its cuisine. Blending European, Asian, and West African customs Damon Lee Fowler introduces The Savannah Cookbook, offering recipes for Southern classics such as rice and grits, soups and stews, poultry, fish and meat dishes, as well as a helpful chapter on pantry basics. Recipes include: Savannah Black Turtle Bean Soup Daufuskie Crab Fried Rice Flounder in Lemon-Pecan Brown Butter Creamed Chicken Madeira on Rice Waffles Veal Scallops with Oysters and Bacon Mushroom-Stuffed Tomatoes Sour Cream Pound Cake Author Bio: Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He is the author of five critically acclaimed cookbooks: Classical Southern Cooking; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken; Damon Lee Fowler's New Southern Kitchen; and most recently Damon Lee Fowler's New Southern Baking. His books have been nominated for two Julia Child cookbook awards as well as a James Beard Foundation award. Fowler is the feature food writer for the Savannah Morning News as well as a founding board member and past president of the Southern Foodways Alliance.