Sallie Ann Robinson came from the Sea Islands off the coast of South Carolina, where the descendants of West African slaves have inherited the food culture of their ancestral home. Gullah cuisine is vanishing from memory, but stays alive through the crab patties and tada salad on these pages.

The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie…. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.

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Adrian Miller

Food writer

This is an interesting an rare insider's look into a culinary culture that is rapidly disappearing.