Sallie Ann Robinson's Kitchen

“This authentic collection of recipes is a hymn of praise not only to Gullah food but also to the ancient traditions of the West African culture still lingering in the Lowcountry of the American South.”—Cassandra King Conroy, author of The Same Sweet Girls

“Deliciously filled with mouthwatering recipes and heartfelt stories, this book is a cultural testament to genuine home-style Lowcountry cooking.”—Virginia Willis, James Beard Award–winning cookbook author and chef

“Chock-full of old-fashioned wisdom and peppered with the unique and beautiful Gullah dialect, Sallie Ann Robinson’s Kitchen will feed your hungry soul with authentic Gullah cuisine.”—Katie Moseman, author of Fixin’ to Eat: Southern Cooking for the Southern at Heart

“Robinson shines new light on ancestral wisdom from her elders and introduces the kind of imaginative cooking that Gullah families have cherished for generations.”—Toni Tipton-Martin, author of The Jemima Code: Two Centuries of African American Cookbooks

“Robinson talks lovingly of growing up in a place where people didn’t have much but shared what they had. She describes meals made from what her family could raise, kill, grow, or catch on land and sea. Life was hard, but life was rich and beautiful on Daufuskie Island.”—Martha Nesbit, author of Savannah Celebrations: Simple Southern Party Menus

“A well-seasoned culinary and historical tour of the Gullah culture of the South Carolina Lowcountry.”—Polly Powers Stramm, author of Bless Your Heart & Mind Your Mama: Sassy, Sweet and Silly Southernisms

“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