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

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. (July)