Sylvia's Soul Food : recipes from Harlem's world-famous restaurant / Sylvia Woods and Christopher Styler.

Format:

Book

Author/Creator:

Woods, Sylvia (Sylvia Pressley)

Styler, Christopher, author.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Joanna Banks Collection of African American Books (University of Pennsylvania)

Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

African American cooking.

Sylvia's Restaurant (Harlem, New York, N.Y.).

Penn Provenance:

Grad, Laurie Burrows (donor)

Malgieri, Nick (donor) (Malgieri Collection copy)

Banks, Joanna (donor) (Banks Collection copy)

Blank, Fritz (bookplate) (donor)

Physical Description:

xii pages, 2 unnumbered pages, 144 pages, 2 unnumbered pages ; 22 cm

Edition:

First Edition.

Place of Publication:

New York : Hearst Books, 1992.

Summary:

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 her recipe secrets for more than one hundred of the authentic, stick-to-your-ribs soul food and classic Southern dishes she serves at her world-famous Harlem restaurant. Start off with a breakfast of homemade pork sausage with eggs and the tenderest, flakiest biscuits you've ever eaten. Move on to tried-and-true soul food favorites that include Smothered Chicken, Fried Catfish with Hushpuppies, Sweet and Spicy Chicken Wings, Blackeyed Peas and Rice, and, of course, "Sylvia's World-Famous Talked-About Barbecued Ribs". Of course, no meal at Sylvia's would be complete without a couple of "sides": Fried Green Tomatoes, Collard Greens with Cornmeal Dumplings, Candied Sweet Potatoes, and more. Sylvia's desserts are enough to satisfy any sweet tooth: Peach Cobbler, Lemon Pie, and Three-Layer Caramel Cake. So, "if you're craving great barbecue, down-home soul food, and something uniquely New York, catch a cab up to Sylvia's, a marvelous restaurant serving up batches of great ribs, pork chops, candied sweet potatoes, and pecan pies that will satisfy the biggest eater in the family" (Passport to New York Restaurants). If you can't make it to New York, Sylvia's Soul Food will make you feel like you're there.

Contents:

Breakfast at Sylvia's

Pork

Beef

Poultry

Barbecue

Fish and game

Beans, potatoes, rice, and salads

Vegetables and greens

Breads and biscuits

Desserts.

Notes:

"Book design by Giorgetta Bell McRee."

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy has certain recipes marked with yellow post-its.

Malgieri Collection copy has photocopy of dust jacket and [1] page with handwritten description and listing of three recipes laid in.

Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.

Banks Collection copy: dustjacket retained.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0688100120

OCLC:

25914180

Online:

Publisher description

Laurie Burrows Grad Collection Home Page