- Gebundene Ausgabe: 160 Seiten
- Verlag: William Morrow Cookbooks; Auflage: 1 (20. November 1992)
- Sprache: Englisch
- ISBN-10: 0688100120
- ISBN-13: 978-0688100124
- Größe und/oder Gewicht: 21 x 15,8 x 1,8 cm
- Durchschnittliche Kundenbewertung: 2.7 von 5 Sternen Alle Rezensionen anzeigen (6 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 566.399 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktbeschreibungen
From Library Journal
Sylvia's Restaurant is a casual family-run place that serves great barbecue and other down-home fare. A Harlem institution since the 1960s, it has gained fans far away from New York City since it was discovered by the media in the late 1970s. In this cookbook, Woods gathers more than 100 recipes for her World-Famous Talked-About Spareribs, Smothered Chicken, Fried Catfish, and other soul food classics. In short, these are simple, delicious, and unpretentious recipes. Recommended for most collections.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
Kurzbeschreibung
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.
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Format:Gebundene Ausgabe
Having eaten several times at Sylvia's in Harlem I immediately bought this book excited that I now would be able to prepare the same delicious, explode-in-your-mouth flavorful foods for my own family. Sylvia did not share her recipes at all. They are basic and without flavor. For the beginner it's a good starter foundation but soon enough even the novice will need to tweak and add spice/flavor to the dishes. The macaroni & cheese was not creamy or tasty and Sylvia even had the option of adding food coloring, the biscuits were not sweet and flaky, the famous BBQ sauce was runny and did not add any flavor to meats. The banana pudding was flavorless and almost "rubbery". I could have used pudding or cake mixes out of box that were better tasting. I'm really saddened that Sylvia blatently profited off of her reputation. She did not take into consideration that most people who bought her book were loyal customers who were expecting the same high quality soul food served in her restaurant. I'm sure most were extremely disappointed.
Format:Gebundene Ausgabe
HAVING BEEN A CUSTOMER AT SYLVIA'S, I CAN ASSURE THE READER, THE FOOD IN THIS BOOK CAN'T COMPARE TO THE FOOD IN HER RESTAURANT. THE FOOD AT SYLVIA'S IS HIGHLY SEASONED AND DELICIOUS. TOO MANY OF HER RECIPES CONTAIN YELLOW FOOD COLORING. DOES YOUR MAC'N'CHEESE CONTAIN YELLOW FOOD COLORING? I DIDN'T THINK SO. I FIND THIS BOOK IS A RIP-OFF. IF YOU HAVE EVER TASTED THE SYLVIA'S I KNOW, THAN YOU WOULD SEE THAT THIS BOOK SHOULDN'T EVEN BE CONSIDERED SOUL FOOD! JUST ANOTHER MARKETING PLOY.
Format:Gebundene Ausgabe
Sylvia provides a wide range of food categories that somehow meet the needs of those who often ask what can be served with what and when.It is suggested that pots and pans, in your house, be measured before preparing the bread and dessert recipes.Using minimum seasonings allows for personalization of some recipes.The photographs allows for a visit to the past. I would recommend this cookbook as a standard part of any personal collection.
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Test recipes before serving to guests
Mrs. Woods' book offers some real gems - those biscuits and that pound cake, for example. It is risky business, though, to prepare the recipes as directed - they usually require... Lesen Sie weiter...
Am 11. Februar 1999 veröffentlicht
No secret recipes shared here
As a soul food cook and a person who has eaten at Sylvia's, I can assure anyone that Sylvia shares none of her secrets in this book. Lesen Sie weiter...
Am 3. Januar 1999 veröffentlicht
A great guide for those interested in cooking real soul food
This cookbook is a must for anyone desiring to cook old-fashioned, southern favorites such as biscuits, pork barbeque, fried catfish, and corn pudding. Lesen Sie weiter...
Veröffentlicht am 31. Dezember 1998 von newlymac@aol.com
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