{"product_id":"gullah-geechee-home-cooking-recipes-from-the-matriarch-of-edisto-island-1","title":"Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEmily Meggett\u003c\/b\u003e (1932-2023) was the matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is cookbook as oral history and essential record: at once a portrait of a culture and an ode to ancestral wisdom, resilience, and the capacity to turn scarcity into abundance.\"-- \n\u003ci\u003e\u003cb\u003eLigaya Mishan\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Emily Meggett and her life, her cooking, her place, deserve all the honor they receive. This book is a matriarch's archive, a witness to a place and a people that America may have forgotten or left behind (certainly discriminated against) but who also gave the wider culture so many foodways.\"-- \n\u003ci\u003e\u003cb\u003eBill St. John\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The role Meggett plays in her community is one countless Black women share but are rarely celebrated for. Her story and recipes should easily be heralded alongside those of some of history's greatest culinarians, like Edna Lewis, Leah Chase, and Julia Child. Meggett's food isn't fussy--it invites home cooks from all backgrounds into the kitchen to learn how to cook fresh and flavorful dishes without the stress of perfection we often see presented on social media and television. Her love for food and her community is an essential ingredient that makes her cooking, and Gullah food as a whole, so special.\"-- \n\u003ci\u003e\u003cb\u003eSaveur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I am a Canadian known for cooking Southern food (confusing I know), and this book pulls at my heartstrings. I have long preached that the food we call Southern came from enslaved West African rice farmers and that the dues we owe to the Gullah and Geechee are priceless. Emily Meggett has written a timeless gem of a book.\" -- \n\u003ci\u003e\u003cb\u003eHugh Acheson\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I love this book partly because Meggett was so old (89) at the time of publication, which came a year before her death almost to the day. And we live in a country that discards the elderly and disregards the value of the knowledge and community and wisdom that often come with living and enduring the way Meggett did. It's also a country that largely seems to have no idea what a miracle it is that Gullah foodways have survived, thanks to cooks like Meggett -- or how much these foodways are the very roots of so much American cooking.\"-- \n\u003ci\u003e\u003cb\u003eEmily Nunn\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Gullah Geechee, a name that rolls off the tongue slowly like honey, conjures up ancient connections with West and Central Africa as intricate as sweetgrass baskets. I am grateful for a book that preserves the memory of this beleaguered Low Country diasporic community through the food of one of its revered matriarchs, a woman empowered by home cooking. Emily Meggett ruled her household with her spoon, and also gained the recognition of her entire community through a life of service, cooking without regrets. This is a book to savor.\"-- \n\u003ci\u003e\u003cb\u003eMaricel Presilla\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Gullah Geechee people were able to maintain many linguistic, cultural, and culinary remnants from their African ancestors, and it is vital that Black people as well as the wider culture respect and acknowledge the impact that this regional Southern cuisine has had on American cooking. We are all blessed to have history, memories, and recipes passed down from the late great Emily Meggett in this indispensable book.\"-- \n\u003ci\u003e\u003cb\u003eBryant Terry\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Gullah Geechee Home Cooking\u003c\/i\u003e feels both delightful and important, intimate and expansive -- that rare cookbook that interweaves the personal, historical, and cultural, and seasons its compelling recipes with more than a soupçon of colorful aphorisms.\"-- \n\u003ci\u003e\u003cb\u003eJordan Mackay\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA \u003ci\u003eNew York Times\u003c\/i\u003e bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook. Emily Meggett, the matriarch of Edisto Island, shares her recipes and the history of an essential American community.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Emily Meggett was a celebrated Gullah Geechee chef and community leader from Edisto Island, South Carolina. Her rich culinary heritage shines through this beautiful cookbook, published shortly before her passing in her ninetieth year. \n\u003cp\u003e\u003c\/p\u003e Her recipes and stories have preserved and honored the Gullah Geechee culture, making her a revered figure in both her local community and beyond. \n\u003cp\u003e\u003c\/p\u003e Emily Meggett's Gullah food is rich and flavorful. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. \n\u003cp\u003e\u003c\/p\u003e This cookbook has snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century, and some of their delicious and accessible recipes include: \n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eShrimp and Grits with Gravy\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eOkra Gumbo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMacaroni and Cheese\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBarbecue Ribs and Sauce\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBlack-Eyed Peas\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eChocolate Cream Pie\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e Rich in both flavor and history, Meggett's \n\u003ci\u003eGullah Geechee Home Cooking \u003c\/i\u003eis a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eThe inspiring and warm photographs add to the joy bursting from \u003c\/b\u003e\n\u003cb\u003e\u003ci\u003eGullah Geechee Home Cooking.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMeggett, Emily\u003cbr\u003e\n\u003cb\u003eEmily Meggett\u003c\/b\u003e (1932-2023) was the matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Meggett, Emily\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-04-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|History|United States|State \u0026amp; Local - South (AL,AR,FL,GA,KY,LA,MS,NC,SC,TN,VA,WV)|Biography \u0026amp; Autobiography|African American \u0026amp; Black|Biography \u0026amp; Autobiography|Culinary|History|African American \u0026amp; Black\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Gullah cooking|African American cooking|Cooking, American|Southern style|Gullahs|Sea Islands|Social life and customs|Edisto Island (S.C.)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419758782\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419758782\u003c\/p\u003e","brand":"Harry N. 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