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65 of 67 found the following review helpful:
 Sylvia! Why risk your reputation? Feb 16, 2000
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.
39 of 40 found the following review helpful:
 Rave Reviews for Smothered Pork Chops May 28, 2002
By Sandra M. Brown
"Avid reader"
I have had Sylvia's book for several years and just happened to think of writing a review after I wrote a couple for some sewing books that I own. I read through the reviews of others and was surprised to read some of the negative ones. I have used quite a few of the recipes in this book. In fact, I am preparing the meatloaf recipe tonight. However, of all the recipes in the book, my absolute, hands-down favorite is the Smothered Pork Chops. I have served it several times to friends and they rave about it every time. With regard to the negative reviews, one has to understand that this is "down home" type cooking. That is what "soul food" is all about and every ethnic group has some kind of "soul food". Furthermore, everyone's mother or grandmother is going to cook the family's dishes a little bit differently from everybody else's mother or grandmother. Can you imagine how many different recipes there are for meatloaf? While I do not put yellow food coloring in my macaroni and cheese, I do prefer to use yellow cheese over white, and I do know that there are people who serve mac and cheese that is quite yellow throughout. I suspect that they are using the food coloring. After you have come to understand how a dish is supposed to taste, you are going to adjust it further for your taste and that of your family members. Sylvia's mac and cheese is wonderful, but so is Patti LaBelle's, and her dish is made differently. Sylvia's Chicken and Dumplings are also delicious, but some times, I use Paul Prudhomme's version. Readers, the bottom line is to use what suits you regardless of who wrote the book or the review, and enjoy. I am quite pleased with the book and enjoyed reading Mrs. Woods' introduction.
48 of 51 found the following review helpful:
 THIS FOOD ISN'T WHAT SHE SERVES IN HER RESTAURANTS! Sep 08, 1999
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.
20 of 20 found the following review helpful:
Test recipes before serving to guests Feb 11, 1999
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 much tweaking and additional flavor. I hope that is not really the barbecue sauce for the world-famous ribs - when I made it here at home, it was thin and flat. The pound cake is delicious - but DO NOT try to bake that huge cake in a 9" loaf pan - a 10" tube pan bakes it nicely. I really wanted to trust this book, but Mrs. Woods obviously shares her secrets as grudgingly and as vaguely as most good cooks.
12 of 12 found the following review helpful:
Her peach cobbler is superb! Dec 14, 2002
By Sandra Nelson
I checked out her cookbook from the library four years ago, I love the recipes so much, especially the peach cobbler, I wanted to purchased the book but my funds are limited. So I checked it out again and tried some more of her recipes, they are so great! My family loves it! I do have one of her books that I got through a book club which wasn't bad (meaning the price only 2 bucks, but worth a lot more!) But Sylvia's Soul food book they did not have. I would really like a chance to purchase all her books. Sylvia, you have simply stolen my heart as well as well as my appetite. I look forward to trying more of your recipes! One of your number one fans!
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