Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, To Harlem
Author: Sylvia Woods
Sylvia's Family Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother -- the town's only midwives. The entire community of Hemingway, South Carolina, shared responsibilities, helped raise all of the children, and worked side by side together every day in the bean fields. Perhaps most important, the community shared its food and recipes. When Sylvia set out to write this cookbook, she decided to hold a cook-off back home in Hemingway at Jeremiah Church. Family and friends of all ages shared their favorite dishes as well as their spirit and love for one another. The recipes offered at the cook-off were then compiled to create this incredible collection, along with many of Sylvia's and the Woods family's own recipes.
Here are the kinds of recipes you'd find if you visited the Woods family's home. Sylvia's daughter Bedelia is well known for her Barbecued Beef Short Ribs, which are as sassy and spicy as Bedelia herself. Kenneth, Sylvia's youngest son, has loved to fish ever since he was a child, spending his summers by the fishing hole in Hemingway. Now Kenneth's son, DeSean, enjoys fishing, too. Kenneth's Honey Lemon Tilefish, DeSean's favorite, is just one of Kenneth's special recipes presented here.
And there are many, many other wonderful dishes, too. In this remarkable cookbook, Sylvia has gathered more than 125 soul food classics, including mouthwatering recipes for okra, collard greens, Southern-style pound cakes, hearty meat and seafood stews and casseroles, salads, mashed potatoes, macaroni and cheese, and more. These recipes are straight from the heart of the Woods community of family and friends. Now Sylviagives them to you to share with your loved ones. Bring them into your home and experience a little bit of Hemingway's soul.
Publishers Weekly
When Sylvia and Herbert Woods bought a small Harlem luncheonette in l962, they never dreamed that it would become famous as the premier soul food restaurant in New York City. Their four children and many friends and relatives all contributed to this accomplishment, and Sylvia's latest book (after Sylvia's Soul Food) is as much a testament to them as it is to the Southern food she serves. A friendly introduction describes Sylvia's early life in Hemingway, S.C., emphasizing hard work, spirituality, devotion to family and cooking according to the seasons. Seventy photographs illustrate the stories she tells, creating the atmosphere of a family album. All her famous dishes are here — from Bedelia's Oven-Fried Chicken, Holiday Chitlins and Bert's Catfish Stew to Candy Yams Souffl , Frances's Old-fashioned Collard Greens, Hush Puppies and Creamy Banana Pudding. Soups, main courses of all kinds, sides ("the heart of soul food"), breadstuffs and lavish desserts are all deeply flavorful; Chicken Soup, for instance, is loaded with vegetables, black pepper and hot sauce.
Copyright 1999 Cahners Business Information.
People Magazine
In this restaurant cookbook, every reference to the famous establishment is followed by "TM" (for trademark). Clearly, Sylvia's Restaurant in Harlem, along with her Atlanta branch and her line of soul food products, is serious business. But hers is also an inspiring American success story, as hard work (and a healthy dash of hot sauce) propels Woods from rural poverty to celebrity-chef status. Woods tells the story of her extended and close-knit family and shares such fiery recipes as her Chopped Barbecued Pork and Herbert's "Hot As You Like It" Fried Corn, perfected by her husband of 55 years.
Interesting book: The Minnesota Homegrown Cookbook or Culinary Institute of America
Recipes from a Very Small Island
Author: Linda Greenlaw
The very best New England recipes from America's most beloved fisherman -- and her mother!
A New England cookbook from Linda Greenlaw and her mother.
Linda Greenlaw has already let readers in on the thrilling, often hilarious onboard lives of fishermen. Now she and her mother reveal what happens onshore -- in fishermen's kitchens. Packed with colorful anecdotes about seaside life and brimming with more than seventy-five delicious recipes ranging from Penobscot Bay Clam Dip and Point Lookout Lobster Salad to Fishermen's Beef with Guinness, Down East Crab Cakes, and Maine Blueberry Pie, this collection showcases the talents and idiosyncratic charms of the Greenlaw family, as well as the delicious cuisine of coastal New England.
Written in Linda's inimitable and witty style, Stuffed to the Gills is a cookbook that you'll want to savor, and you won't be able to resist serving up its delicious New England classics to your hungry crew!
Linda Greenlaw is the bestselling author of The Hungry Ocean, The Lobster Chronicles, and All Fishermen Are Liars, and the first and only female swordfish captain in the Grand Banks Fleet. Born in Connecticut, she was raised in Maine and graduated from Colby College. She currently lives on Isle au Haut, Maine, where she is taking a break from swordfishing to captain her lobster boat.
Martha Greenlaw's passions are cooking and reading. Born in 1934, she was raised on a dairy farm in Winslow, Maine, where she eventually met her husband, James, with whom she is presently sharing a 45th year of marriage. A stay-at-home mom, raising four children and now boasting four grandchildren, Martha has been deeply committed to community service and is also a longtime active member of a gourmet group.
Publishers Weekly
Linda Greenlaw has proven herself to be a talented fisherwoman and author (The Hungry Ocean; The Lobster Chronicles; etc.). And now she shows that she's also a pretty good cook, with this book, co-written with her mother. The two share seafood-heavy recipes tested in the kitchens of their homes on Maine's Isle au Haut, as well as tales-mostly written by Linda-of life on the island (her essay on the improbabilities of pulling off a clambake is a riot). It's a charming collection. As one would expect, there are lots of recipes involving fish, lobster, crabs, blueberries and cranberries. But the Greenlaws present a nice variety of old and new (e.g., classic Island Lobster Rolls appear in the same chapter as unusual Wicked Good Lobster and Black Bean Chili). It's not just summer food, either: there are recipes for hearty dishes meant to help one through a New England winter (Mama's Maple-Flavored Baked Pea Beans; Bibo's Pumpkin Squares) as well as a chapter on meat and poultry. Most recipes are uncomplicated, and all evoke the character of the beautiful, rustic land from which they come. (July) Copyright 2005 Reed Business Information.
Library Journal
Greenlaw is the author of several best-selling books about her experiences as a swordfish boat captain and a lobster fisherman (her word), including The Lobster Chronicles: Life on a Very Small Island. Her mother, Martha, is the somewhat formidable matriarch of their extended family and a passionate cook. Most of the recipes here come from Martha, but Linda contributed 20 or so, along with entertaining essays about food and life on Isle au Haut (year-round population: about 45). The Greenlaws' food celebrates the natural bounty of their Maine island, and dishes are mostly organized by main ingredient, with chapter titles like "Fish That Swim in the Sea" and "Blueberries and Cranberries." Some of the mouth-watering recipes are homey, and some are not: Madeira-Saut ed Lobster, Salmon Cakes with Pea and Mint Sauce, Lemon-Glazed Blueberry Cupcakes. There are color photographs throughout of the recipes and island scenes. Strongly recommended. Copyright 2005 Reed Business Information.
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