BOOKS by Gregory Wrenn Smith

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Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites more books like this

by Sallie Ann Robinson, Gregory Wrenn Smith (Photographer), Pat Conroy (Foreword by)

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Pat Conroy (who once spent a year as a teacher on Daufuskie Island) writes the foreword to this compendium of Gullah culture, in particular its recipes, which include Sea Island Okra Gumbo, Fuskie Crab Patties, Pot Full o'Coon, and many other colorful and authentic dishes native to the South Carolina Islands and the West African slave traditions.

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