12 x 12 200 Page Coffee-Table Book. Part of the Shrimp, Collards & Grits Series Volume 4.
Gullah Roots of Southern Cooking Volume IV in the Shrimp, Collards and Grits Southern Lifestyle Series Welcome to the land of shrimp, collards, and grits. Volume IV, Gullah Roots of Southern Cooking, celebrates our 10th anniversary by shining a light on how our rich culinary heritage emerged. Along our Southern coast lies a group of islands so extraordinarily steeped in textures and flavors, soulful colors, and magical light that they stir chefs and artists to greatness and historians to tears. Haints and ghosts are as common as time-worn wooden shrimp boats. Descendants of slaves, the Gullah-Geechees, still weave their sweetgrass baskets and sell them from shacks along the highway and in Charleston’s City Market. Their ancestors who toiled on the rice plantations and cooked in the kitchens of the 1800s helped shape this great region. They passed down the hoecakes, sweet potato pie, cornpone, fried okra, pilau, and slow-cooked whole hog barbecue we enjoy today. Pull up a front porch rocker, grab a tall glass of sweet tea, and ‘sit a spell.’ Pat Branning invites you to take a seat at her Southern table to taste heritage-infused, yet modern culinary dishes while she opens some rusty gates of our storied past. With her trademark style of compelling storytelling, Pat sets the table where everyone is welcome, and every story matters.