Sylvia S Cookbook

Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, To Harlem

by William Morrow Cookbooks
List price: $30.00 Price: $16.19 Buy Now

Product description

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 Sylvia gives them to you to share with your loved ones. Bring them into your home and experience a little bit of Hemingway's soul.

The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens

by St. Martin's Griffin
List price: $27.99 Price: $18.65 Buy Now

  • St Martin s Press

Product description

Better than going out for Mexican food!

Mexican food―by which most of us mean Tex-Mex―is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You’ll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you’ve picked your favorites from her 14 key sauces, you’ll make unbelievable food for a family or a crowd, including:

--Cheese Enchiladas with Chili Gravy
--Spinach Enchiladas with Salsa Verde
--Shrimp Enchiladas with Salsa Veracruzano
--Stewed Chicken Breast Enchiladas with Salsa Mole

And the Enchilada Queen is an expert in more than just enchiladas. Here you’ll find appetizers, sides, breakfasts and desserts, such as:

--Guacamole and Picamole
--Kitchen Nachos
--Gulf Coast Fish Tacos
--Frontera Beef Fajitas
--La Fonda Tortilla Soup
--Arroz con Pollo
--Huevos Rancheros
--Refried Beans
--Tamales with a variety of fillings
--Sopapillas, Polvorones and Bunuelos

The Perfect Margarita’s here too, and so much more. In The Enchilada Queen Cookbook, you’ll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You’ll also get a resource for hundreds of family dinners―and a party between covers!

SYLVIA'S Provender: Fresh, Seasonal Recipes from Our Farm to Your Family by Liz Neumark

Every year children congregate to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes from—how to grow it, how .

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What to Bake and How to Bake It

What to Bake and How to Bake It. Written by Jane Hornby. Light-hearted March Break to those of you who have the midweek off. Traffic and the commute to work has already been a breeze on yesterday (sort of), so I want to thank you for that. If you don't have any, I suggest doing some baking - with or without your kids - and then bringing the goods back to exertion the week after. "But Sylvia, what to bake. And when I suggest cookies or cakes or brownies or macarons, some of you might ask, "but Sylvia, how to bake it. " Friends, let me recommend Jane Hornby's What to Bake and How to Bake It for all your Procession Break (and other occasions during the... Her book promptly answers both your questions. She's also the author of What To Cook and How to Cook It and Fresh and Easy for those meals you now have time to record. But let's get back to the baking. Jane's latest book is divided into Introduction. Simple Family Baking. Morning Coffee and Afternoon Tea. Special Bakes. So you look for the bring on. Did you just wake up. Look for recipes under Morning Coffee. Do you have a birthday or celebration coming up. Check out the Special Bakes. Or because it's March Break and you want fun kinfolk activities, you would look under Simple Family Baking for inspiration. You'll find the recipes useful (for beginners and. ) due to the clear instructions and step-by-heed photos. I would highly recommend reading the introduction and looking at all the tools and equipment before starting. I have to admit that I choose cookbooks based on their photographs. I like shrewd how the recipe is supposed to turn out. How it it supposed to look like when finished. But then, you go and add process and progress photos and I am just over the moon. It's nice to see how those whisked eggs should look like after 5 minutes. It's pleasingly to see how you're supposed to handle and assemble the cake. What home cook doesn't. It's not like we've gone to chef school for training. Jane was so gracious to nab time out of her busy schedule to answer a few questions for me. She's given me concise and thoughtful answers, so please read through to the end. Syl: With recipes so easily accessible online, how do you comprehend your cookbook stand out. Jane: I try not to worry about online or it would drive me crazy, as I am primarily a book and magazine writer and earn a living from commissions rather than blogging and online contentedness. Of course the beauty of online is that the two overlap and I can add and write extra material around all of the content in my books online now, getting the best of both worlds. I’m actually lucky to work with Phaidon, as design is at their core and all of their books are covet-able objects in their own right. The design of the books works very implacable for me, and is actually very familiar to people who follow blogs, with step-by-step photos and comment after each pic. When you need a reliable recipe, I think that nothing beats a list from a trusted author, something you can cherish as an object, trust in that the recipes are tested properly, and share with others. Syl: Which recipe took the longest to increase and test. Jane: Probably the coconut layer cake. I find the traditional American-style recipes for this far too sweet, but knew that I had to create something that readers in the USA would be aware of. So, I decided to turn the frosting into meringue buttercream and use lemon curd to enhance the coconut and add a bit of zing. After more than a few tries I was happy. Then all I had to do was break it down into as few steps as thinkable for the overhead photography. Syl: There are so many variations of recipes out there, how do you know when the recipe is "the one" to include in the cookbook. Jane: I have a really clear idea of exactly what I want from a technique – the rise, the texture, the colour of the crumb even. I don’t stop baking till I get there, via a process of trial and error really, based on my knowledge as a baker and cook. My recipes for Phaidon have to focus on ‘favourites’ and classics, which you’d think would make it simple…but of course everyone has their own idea of the perfect chocolate cookie or muffin, which is why I try and tick every box. Inventing new recipes is really a lot quicker, I find, as I’m not trying to match anyone’s expectation of that recipe (aside from it being yummy and working when they cook it). Syl: What's your favourite.

Source: A Baked Creation
Grilling the Subject
Grilling the Subject


Things heat up for bookstore owner Jenna Hart in the latest Cookbook Nook mystery from the Agatha Award-winning author ofFudging the Books. As the Wild West Extravaganza rides into Crystal Cove, California, Cookbook Nook store owner Jenna Hart is ready to indulge her appetite for grilled and barbecued treats and maybe even try the Texas skip. But when the body of one of her father?s neighbors is found the next morning smoldering in a bonfire, the rodeo revelry is extinguished. Sylvia Gump had acquired plenty of enemies with her practice of illegally encroaching on her neighbors? properties?including Jenna?s dad, who was off fishing by himself and has no alibi for the murder. Now it?s up to Cary Hart?s dutiful daughter to clear his name before the real killer turns up the heat and rakes someone else over the coals.


Bing news feed

Woolwine, Fred - 03/17/15, via The Roanoke Times

He is survived by his sisters, Lena Scyphers, Sylvia Dehart ... relic to those in mourning. . From a Guest Book, you may log in to leave a message if you have an existing account. Otherwise, it's simple to create a new one by clicking on the Create ...

Writer inspires fans - 03/17/15, via The Ipswich Advertiser

Send any hearsay tips to INTERNATIONAL best selling author Sylvia Day delighted fans when she visited ... that morning and was the first in line to get her latest words signed. "When I found out, we moved the kids' plans around and ...

Arts Chronicle: March 18-31 - 03/17/15, via The Forecaster

Wholesome Book Festival, accepting edible art submissions for Portland ... Portland, 775-6148. Portland Children's Film Festival, sponsored by Portland Following Schools, March 25-29, various films, times and venues,


  1. Sylvia's One's nearest Soul Food Cookbook: From Hemingway, South ... Sylvia's M Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother -- the town's only midwives.
  2. My initially cookbook, Silvia’s Cucina! | Silvia's Cucina Silvia's Cucina the cookbook is now ready in stores and online! My dear friends, it is with great trepidation and excitement that I can finally announce to you ...
  3. Salmon Croquettes (Sylvia's Human being Food Cookbook) Recipe ... 1. Outgo the can of salmon and place the salmon in a large mixing bowl. Add the remaining ingredients and mix thoroughly. The croquette mixture sould be moist and not ...
Latkes ooh la-la!
Latkes ooh la-la!
Perhaps some chefs paucity a promise that the food of their ancestors was indeed as delicious as today’s haute cuisine. The image seems to promise latkes on par with any dish at the finest French bistro. From Eating Wish by Sisterhood Measure, Shaare Tefila Sisterhood, illustrations by Sulvia Hecht, Sylvia Cort, and Mildred Nefdle (ca. 1958).
Familiar Italian Jump Up and Kiss Me The Complete Vegan Cookbooks Indian Cooking Cooking in Style (Costco) A Taste of Caribbean Veganomicon Magic Vegetarian The San Francisco Farmer's Market Sylvia's Family Soul Food
Photo by rversde23 on Flickr
Bakestone Herb Biscuits
Bakestone Herb Biscuits
These are from a system in Sylvia Thompson's The Kitchen Garden Cookbook. They're best made with fresh oregano, as the recipe calls for. I've made them with oregano in the past and enjoyed them very much but this culture I used dill because that was what I had in the house. They weren't bad but they weren't great.
Photo by tiny banquet committee on Flickr
Sylvia's Kinfolk Soul Food Cookbook
Sylvia's Kinfolk Soul Food Cookbook
Sylvia's People Soul Food Cookbook
Sylvia's People Soul Food Cookbook

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