“And when I cook, I never measure or weigh anything. I cook by vibration. I can tell by the look and smell of it. Most of the ingredients in this book are approximate. … Different strokes for different folks. Do your thing your way.”,” published in 1970, Vertamae Smart-Grosvenor has laid out the meaning behind her book’s name and her full intent within.
Most of the recipes come in the form of quick, conversational instruction, often an offshoot of the flowing narrative. Some dishes demark her early upbringing in South Carolina Lowcountry, among its Gullah-Geechee culture influenced by West African dialects and traditions. Her family moved to Philadelphia in her later childhood, and the cooking winks at adaptation.
From travel and family and friends, there is talk of Jamaican curried goat and salt fish cakes; ham omelet layered with onions and peppers; ground nut stew and feijoada and lima beans with baked breast of lamb.Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
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