Sylvia's Soul Food

by Sylvia Woods, Christopher Styler, Sylvia Woods

Book Overview

Sylvia Woods has been barbecuing, baking, frying, and smothering New York City's best soul food for nearly thirty years. According to the Zagat New York City Restaurant Survey, For down-home delicious Soul Food, this funky Harlemite is the real thing; go for great ribs, incredible fried chicken, fiery greens, and other artery-clogging Southern staples. Don't tell your doctor what you ate.

Now, for the first time, the Queen of Soul Food reveals...

• Format: Hardcover
• Language: English
• ISBN: 0688100120
• ISBN13: 9780688100124
• Release Date: November 1992
• Publisher: William Morrow & Company
• Length: 168 Pages
• Weight: 0.80 lbs.
• Dimensions: 0.7" x 6.2" x 8.1"

Customer Reviews

Snow days in the South

When I first got this book I thought it can't be as good as SYLVIA'S FAMILY SOUL FOOD COOKBOOK (same author). However, after trying a recipe or two I realized that it had that same old South Carolina graciousness. You see, in South Carolina when it snows, the grocery stores are like amusement parks -- packed with contented people hoping to stay home from work and cook. South Carolinians love meals like pinto beans and ham hocks, chitlins and other things that busy people otherwise will not cook for lack of time. This is a good cookbook for those interested in Southern soul food. You might have to revise a little to accommodate the healthy-conscious family members. And by all means, don't stop with just this cookbook. Buy SYLVIA'S FAMILY SOUL FOOD COOKBOOK, too.

Best ribs recipe I've seen yet.

I bought this for the ribs recipes and I was not at all disappointed. It's a very new approach for me, but one that turned out beautifully. I've used other recipes in this book, and all have come out as promised (especially the fried chicken recipe), but the ribs are the ones I come back to again and again. I'm very glad I got this book and wouldn't hesitate to recommend it to anybody interested in Southern comfort cooking.

Her peach cobbler is superb!

I checked out her cookbook from the library four years ago, I love the recipes so much, especially the peach cobbler, I wanted to purchased the book but my funds are limited. So I checked it out again and tried some more of her recipes, they are so great! My family loves it! I do have one of her books that I got through a book club which wasn't bad (meaning the price only 2 bucks, but worth a lot more!) But Sylvia's Soul food book they did not have. I would really like a chance to purchase all her books. Sylvia, you have simply stolen my heart as well as well as my appetite. I look forward to trying more of your recipes! One of your number one fans!

Rave Reviews for Smothered Pork Chops

I have had Sylvia's book for several years and just happened to think of writing a review after I wrote a couple for some sewing books that I own. I read through the reviews of others and was surprised to read some of the negative ones. I have used quite a few of the recipes in this book. In fact, I am preparing the meatloaf recipe tonight. However, of all the recipes in the book, my absolute, hands-down favorite is the Smothered Pork Chops. I have served it several times to friends and they rave about it every time. With regard to the negative reviews, one has to understand that this is "down home" type cooking. That is what "soul food" is all about and every ethnic group has some kind of "soul food". Furthermore, everyone's mother or grandmother is going to cook the family's dishes a little bit differently from everybody else's mother or grandmother. Can you imagine how many different recipes there are for meatloaf? While I do not put yellow food coloring in my macaroni and cheese, I do prefer to use yellow cheese over white, and I do know that there are people who serve mac and cheese that is quite yellow throughout. I suspect that they are using the food coloring. After you have come to understand how a dish is supposed to taste, you are going to adjust it further for your taste and that of your family members. Sylvia's mac and cheese is wonderful, but so is Patti LaBelle's, and her dish is made differently. Sylvia's Chicken and Dumplings are also delicious, but some times, I use Paul Prudhomme's version. Readers, the bottom line is to use what suits you regardless of who wrote the book or the review, and enjoy. I am quite pleased with the book and enjoyed reading Mrs. Woods' introduction.

Greens to go

I loved greens ever since I was a kid traveling on vacation through Arkansas, and mistook them for my beloved spinach ("That's not spinach, honey," said the gal behind the cafeteria counter in Little Rock, "that's turnip greens!" ) Well, I've been hooked on greens ever since, and Sylvia's version of greens are so good here. She uses smoked turkey wings to replace the fatty ham hocks that make the rich cooking broth (pot likker) and this is just one of her innovations. Corn bread, biscuits, greens, chicken are all here, reproduced from Sylvia's restaurant's prize-winning recipes.