An outstanding and exciting feature of the book is that it includes a historical perspective featuring foods brought over from Africa by some of Dr. Roberts' ancestors. These ancestors were former African slaves held on plantations in the Caribbean Islands and on St. Catherines Island, a barrier island off the coast of Georgia, in the Atlantic Ocean.
It is the intent that this cookbook not only be informative, but also be an exciting and provocative read! From feedback I have received from family members and close friends who had "tested" several of the recipes, they indicated they are "better than excellent" southern cooking.
Accordingly, they suggested I speed up publication of the book. Foodstuffs such as rice, beans, peas, and other common ingredients, in most of the recipes, are the same as those brought from these islands to the mainland in Georgia, where my ancestors settled in White Bluff, a small community outside of Savannah Georgia. Many of these foods are still common to the southeastern region of the United States in the "Low County."
Southern Cooking. Southern cooking is a unique blend of European, African and Carribean foods and cooking techniques. From the Cajun and Creole flavors of New Orleans to the down home tastes of soul food to the unique blend of rice and seafood that makes Low Country cooking unique!
