Gullah Cuisine
By Land and By Sea

By Chef Charlotte Jenkins
Narration by William P. Baldwin
Artwork by Jonathan Green
Photography by Mic Smith

Narrative with 4-color photographs and artwork,
cultural history, recipes and tips

224 pages (Casebound, four-color jacket)
ISBN: 978-0-9818735-9-6

Take a journey with Chef Charlotte Jenkins into her creative kitchen, and also into her life. Charlotte and her husband Frank grew up Gullah at a time when the Old Ways were giving way to the New Ways. They are of the generation that bridged those two worlds. In many ways, they have lived the American dream, rising up from humble origins to build a nationally recognized Gullah restaurant where today they would regard being interviewed by Southern Living, Gourmet Magazine, The New York Times, et al, as all in a day’s work.

Charlotte learned to cook Gullah the way her mama, her grandmamma and all the mamas that have come before her – by working alongside one another. But she also trained at Johnson & Wales Culinary Institute in Charleston where she adapted the traditional recipes to be more healthful. In1997, she and her husband Frank opened Gullah Cuisine in Mount Pleasant, South Carolina. They are now widely acknowledged as offering the best of authentic Gullah cooking. Gullah Cuisine: By Land and By Sea brings Charlotte’s wonderful recipes to you. But it does more than that – the book is a tale of connection, sharing a world the Gullah built. It features a narrative by critically acclaimed author William P. Baldwin, photographs by Pulitzer-prize-nominee Mic Smith and art by beloved Gullah painter Jonathan Green. Pat Conroy describes the Gullah people depicted in Jonathan Green's world as looking like “they got dressed while staring at rainbows.”

Recipes to tickle your tongue, stories to feed your soul and pictures to delight your eyes. Enjoy!

Read reviews of Gullah Cuisine By Land and By Sea

“Charlotte and Frank Jenkins’ lively testimony of growing up Gullah transports us to the Sea Islands in the ice box era – when the palette of ingredients was the century’s most colorful and diverse. The intensity of the flavors of that time come through, too, in the Jenkins’ delicious and finely crafted recipes. Lovers of authentic American cooking will revel in Gullah Cuisine, whether you cook for your culinary thrills, or read your way to food nirvana, one story at a time. ”

MATT LEE AND TED LEE, authors of The Lee Bros. Simple Fresh Southern

“Charlotte Jenkins is the real deal when it comes to Gullah. … This is a ‘must have’ book that will be a pleasure for a lifetime. ”

NATHALIE DUPREE, chef, TV host and author

“Dinner at Gullah Cuisine is like going home for ‘food that speaks to ya.’ ”

SOUTHERN LIVING

“... perfectly fried chicken, collard greens simmered with hunks of smoked ham, authentic okra soup and macaroni pie. Few diners can resist second helpings. ”

GOURMET

“Mrs. Jenkins’ sweet braised cabbage, her extra-cheesy macaroni and her state-of-the-art fried chicken [are] all richly worth the trip.” ”

NEW YORK TIMES

“Jenkins’ biscuit recipe offers 'guidelines … and techniques that guarantee delicious results.' ”

WASHINGTON POST

“The okra stew over Hoppin’ John was amazing! ”

CHARLESTON MAGAZINE

“The soul of local food is Gullah. And Gullah Cuisine is the soul of chef Charlotte Jenkins. And that soul is good. ”

CHARLESTON CITY PAPER, “Best Soul Food,” 2008, 2009