The way home : a celebration of sea islands food and family with over 100 recipes /

Enhanced descriptions from Syndetics:

Kardea Brown, the breakout star of Food Network's hit show Delicious Miss Brown celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos.

The Way Home brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as:

She-Crab Soup

Seafood Potato Salad

Crabcake Benedict

Smoked Pasta Salad

Savory Bread Pudding

Peach Dump Cake

Blood Orange Salmon

Smothered Chicken

Low Country Spaghetti

Sweet Potato Cheesecake

Kardea shares her multi-generational "passed down" recipes and innovative takes on Gullah classics with home cooks everywhere. "Gullah" and "GeeChee" refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine. The Way Home is an unabashed love letter to her family's roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. "Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did," Kardea explains. "I want to show the world that soul food is not monolithic. It's so much more than fried chicken and vegetables cooked in pork. It's seasonal, fresh and delicious! "

Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

Table of contents provided by Syndetics

• Introduction (p. 1)
• New Gullah (p. 28)
• Hoppin' John (p. 35)
• Limpin' Susan (p. 36)
• Red Rice (p. 39)
• Lowcountry Boil (p. 40)
• Chicken Perloo (p. 43)
• Geechee Salsa (p. 44)
• Fried Oysters (p. 47)
• Buffalo Blue Fried Shrimp (p. 48)
• Snookums's Okra Soup (p. 51)
• Sea Island Collard Greens (p. 52)
• Country Potato Salad (p. 55)
• Shrimp and Grits (p. 56)
• Salmon Cakes (p. 59)
• Sea Island Crab Crack with Garlic-Butter Dipping Sauce (p. 60)
• Johnny Cakes (p. 63)
• The Perfect Pot of Rice (p. 64)
• Grandma's Rutabagas (p. 65)
• Deviled Crabs (p. 67)
• Fried "Fush" (p. 68)
• Boiled Peanuts (p. 71)
• Crab Rice (p. 72)
• Nuncey's Fried Chicken (p. 75)
• Gullah Lima Beans (p. 76)
• Sweet Potato Pone (p. 77)
• Traditional Cornbread with Molasses Butter (p. 78)
• Sweet Treats (p. 80)
• Benne Wafers (p. 83)
• Chewies (p. 84)
• Grandma's Bread Pudding (p. 87)
• Sweet Potato Cheesecake (p. 88)
• Miss Brown's Cheesecake Stuffed Strawberry Cake (p. 90)
• Aunt TC's Lemon-Lime Soda Cake (p. 93)
• My Favorite Red Velvet Cake (p. 94)
• Vanilla Bean Buttermilk Pie (p. 97)
• Nana's Puddin' (p. 98)
• Blackberry Cobbler (p. 100)
• Hummingbird Sheet Cake (p. 103)
• Edisto Lemon Pie (p. 104)
• Mrs. Drayton's Inspired Ice Box Cake (p. 106)
• Butter Pecan Pie Cheesecake with Browned Butter Sauce (p. 107)
• Berry Cream Cheese Hand Pies (p. 111)
• Bryon's Peach Dump Cake (p. 112)
• Salted Georgia Peanut Pie (p. 115)
• Oreo Brownie Delight (p. 116)
• Toasted Coconut Cake (p. 118)
• Breakin' the Fast (p. 120)
• Fluffy Buttermilk Biscuits (p. 123)
• Country Garlic Gravy and Biscuits (p. 124)
• Fried Grits Balls with Tasso Ham (p. 127)
• Savory Bread Pudding (p. 128)
• Waterfront Omelet with Creamy Sherry Butter Sauce (p. 131)
• Fried Chicken and Pancakes with Spicy Syrup (p. 132)
• Fluffy French Toast with Peaches and Cream (p. 135)
• Crispy Home Fries and Peppers (p. 136)
• Candied Bacon (p. 137)
• Hash Brown Casserole (p. 139)
• Fancy BLT with Pickled Red Onions (p. 140)
• Smoked Sausage and Egg Skillet (p. 143)
• Crab Cake Scrambled Benedict with Old Bay Hollandaise (p. 144)
• Field Greens and Egg Frittata (p. 147)
• Black Cherry Muffins with Cornmeal Streusel (p. 148)
• Fried "Fush" and Grits (p. 151)
• Homemade Breakfast Sausage (p. 153)
• Preserving (p. 154)
• Quick Pickled Okra (p. 157)
• Sweet and Spicy Southern Chowchow (p. 158)
• Miss Brown's Pickles (p. 161)
• Bacon Jam (p. 162)
• Hot Peppa Jelly (p. 164)
• Great-Grandma's Preserved Pears (p. 165)
• Strawberry Balsamic Jam (p. 166)
• Main Dishes (p. 168)
• Lowcountry Spatchcocked Chicken (p. 171)
• Jerk Chicken Rasta Pasta (p. 172)
• Fried Pork Chops (p. 175)
• Lowcountry Cheesesteak with Have Mercy Sauce (p. 176)
• Gullah Gumbo (p. 179)
• Carolina Smoky Baked Ribs (p. 180)
• Southern Smothered Chicken (p. 183)
• Sea Island Wings (p. 184)
• Lowcountry Crab Cakes (p. 187)
• Smoky Pimento Cheese Stuffed Burgers (p. 188)
• Not My Momma's Chicken and Dumplings (p. 191)
• My Famous Fried Fish Sandwich (p. 192)
• Low 'n' Slow Bolognese (p. 195)
• BBQ Shrimp (p. 196)
• Flame-Broiled Oysters (p. 199)
• Easy Chicken Thigh Skillet Dinner (p. 200)
• Slow-Cooked Brisket Sloppy Joes with Frizzled Onions (p. 202)
• Lemon Chicken Orzo Soup (p. 205)
• Grilled Pork Chops with 'Mato Relish (p. 206)
• Lowcountry Spaghetti (p. 209)
• Momma's Cheesy Stuffed Meatloaf (p. 210)
• Edisto Shrimp Tacos (p. 213)
• Miss Brown's Beans and Rice (p. 214)
• Red Wine-Braised Oxtails (p. 217)
• Curry Chicken Potpie (p. 218)
• Creamy Sweet Potato Grits (p. 220)
• Carolina Jambalaya (p. 221)
• Blood Orange-Glazed Salmon (p. 222)
• Not My Momma's Cornish Hens (p. 225)
• Sides, Salads, and More (p. 226)
• Soul Rolls (p. 229)
• Aunt Ann's Chicken Salad (p. 231)
• Cheesy Smoked Pasta Salad (p. 232)
• Southern Mac and Cheese (p. 235)
• Roasted Okra with Bacon Dressing (p. 236)
• Grandma's Green Beans (p. 239)
• She Crab Soup (p. 240)
• Dirty Rice (p. 243)
• Succotash (p. 244)
• Roasted Garlic and Sour Cream Mashed Potatoes (p. 246)
• Fried Cabbage (p. 247)
• Sheet Pan Roasted Veggies (p. 249)
• Lowcountry Seafood Salad (p. 250)
• Miss Brown's Famous Lasagna Dip (p. 252)
• Fried Green Tomatoes (p. 255)
• Southern Chef Salad (p. 256)
• Creamy Carolina Vinaigrette (p. 258)
• Seafood Mac and Cheese (p. 259)
• Black-Eyed Pea Risotto (p. 261)
• Savory Skillet Corn (p. 263)
• Lowcountry Deviled Eggs (p. 265)
• Beverages (p. 266)
• Lowcountry Mint Julep (p. 269)
• Spicy Watermelon Sangria (p. 270)
• Swamp Water (p. 270)
• Key Lime Pie Milkshake (p. 273)
• Ma's Blueberry Mocktail (p. 274)
• Palmetto Punch (p. 277)
• Spiked Peachy Lemonade (p. 278)
• Acknowledgments (p. 281)
• Universal Conversion Chart (p. 283)
• Index (p. 285)
• About the Author (p. 293)

Reviews provided by Syndetics

Publishers Weekly Review

"I feel that good food... doesn't have to have a super-fancy lineage," writes chef Brown, the star of Food Network's Delicious Miss Brown, in her exceptional debut, a survey of Gullah Geechee cuisine. Brown writes that Gullah food traditions are "the foundation of southern cooking," and the tantalizing offerings--buffalo blue fried shrimp, crab cake scrambled benedict with Old Bay hollandaise, country potato salad, shrimp and grits--pay homage to her heritage and add a delicious twist to traditional dishes. Baked treats include classics: red velvet cake can be garnished with pecans, and ice cream complements blackberry cobbler with a golden brown crust. Hearty breakfast fare abounds, with fluffy buttermilk pancakes, country garlic gravy and biscuits, savory bread pudding, hash brown casserole, and fried chicken and pancakes with spicy syrup. Recipes that incorporate preserving, which Brown calls "second nature for us," are packed with sweet and sour flavors, whether in a quick pickled okra or a strawberry balsamic jam. On the beverage end, there's palmetto punch, and spiked peach lemonade. Gorgeous full-color photos enhance the tasty dishes. For those craving rich and soulful flavors, this is a no-brainer. (Oct.)

Booklist Review

Fans of the Food Network show Delicious Miss Brown will recognize chef and host Kardea Brown. Taking readers on a food adventure from the sea islands of South Carolina, where she grew up, Brown introduces her family and the beginnings of her food career. With care, Brown teaches readers about the Gullah culture embedded in the coastal areas of Georgia and South Carolina, created by the descendants of tribes from Central and West Africa who were enslaved in the U.S., making this a valuable history of Gullah culture, people, and food, too. Sharing her mother's and grandmother's recipes, Brown presents a buffet of flavorsome dishes: red rice filled with smoked sausage, blue crab--packed low-country boil, a pot of savory, mouthwatering chicken perloo. Her dessert table features sesame-rich benne wafers, her grandma's bread pudding, and a show-stopping sweet potato cheesecake. Just like a comfy homecooked meal, The Way Home is bound to leave readers craving more.