In her third cookbook, Sallie Ann Robinson brings readers to the dinner table in South Carolina?s Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing. The Gullah of Daufuskie and the surrounding Sea Islands?descendants of enslaved West Africans and mostly isolated from the mainland?depended on hunting, fishing, and gardening. Robinson?s recipes are passed down through generations living off the land, and her lively stories capture ?the island ways of doin.? She enriches regional staples with her own flair in recipes like Belly-Fillin Carolina Country Boil, Island Pineapple and Coconut Chicken, Gullah Chicken Gumbo, ?Fuskie Shrimp and Blue Crab Burger, and Sautéed Cabbage with Sweet Onion. As memories of this traditional way of life fade, Sallie Ann Robinson?s Kitchen helps preserve the food, culture, and community of Daufuskie and the Sea Islands. | Sallie Ann Robinson's Kitchen, Paper over Board | Indigo Chapters