SKU: 41975439008

Soul Food Odyssey

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Soul Food OdysseyIn the introduction to Soul Food Odyssey, Chef Stephanie Tyson describes her early feelings when people assumed her Sweet Potatoes restaurant was a "soul food" establishment. "Soul food was like the boxer George Foreman," she says. "He would stand there and go toe to toe. It wasn't pretty, but he got the job done, and you'd be on your butt. Southern food, on the other hand, was like Muhammad Ali a little prettier, and you'd still be on your butt I

In the introduction to Soul Food Odyssey, Chef Stephanie Tyson describes her early feelings when people assumed her Sweet Potatoes restaurant was a "soul food" establishment. "Soul food was like the boxer George Foreman," she says. "He would stand there and go toe-to-toe. It wasn't pretty, but he got the job done, and you'd be on your butt. Southern food, on the other hand, was like Muhammad Ali--a little prettier, and you'd still be on your butt I wanted Ali. I missed the connection that they were both great fighters. Once I got off my high horse, I wanted to know, from a culinary point of view, how do you make what is essentially castaway food into a 'cuisine'?" In Soul Food Odyssey, Tyson takes readers along on her journey back to find the food her grandmother called "sumntaeat." The recipes she shares include how to cook various parts of the pig from "the router to the tooter"; other meat dishes, including everything from stewed turkey wings and pot roast to a Low Country boil; what Tyson calls "stone soul sides," including crackling cornbread, hoecakes, and, of course, different kinds of greens; soups and stews including oxtail and fish head stew and "Everything in It Vegetable Soup"; and desserts "to sell your soul for." Along with the recipes come Tyson's comments, which reflect her biting wit as well as her deep appreciation of the food she has come to embrace.

Stephanie L. Tyson is a creative chef who has turned growing up in the South into the soul of her restaurant, Sweet Potatoes. Born in North Carolina, Tyson spent countless hours dreaming of the bright lights of anywhere else. But once she left to travel and cook around the world, she could not believe what a relief it was to come home again. Trained in culinary arts at Baltimore International College, Chef Tyson opened her award-winning restaurant with her partner, Vivi n Joiner, in 2003 in the downtown Arts District of Winston-Salem, where they live.



Binding Type: Paperback
Publisher: Blair
Published: 06/01/2015
ISBN: 9780895876461
Pages: 167
Weight: 0.60lbs
Size: 8.50h x 6.10w x 0.50d
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SKU: 41975439008

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JanTM
Dallas, US
★★★★★ 5
Great book
Format: Paperback
Good book. Used to setup my estate for easy transition
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Reviewed in the United States on May 1, 2026
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Rainbow
Cuba, US
★★★★★ 5
Uncomplicated; comprehensive reading! It was a good buy!
The task of preparing a will is very daunting. I was ready to give up and hire a lawyer for my small estate. This book addressed all of my concerns and then some. There is even a section for information on each state's laws. I know what I need to do now. The book will now go to the executor of my estate. He will appreciate the comprehensive coverage of each subject.
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Reviewed in the United States on April 8, 2023
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qwertshadow
Lowell, US
★★★★★ 5
Very detailed
Format: Paperback
Very detailed and helpful.
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Reviewed in the United States on November 21, 2025
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Carrie Ann Moore
Pawtucket, US
★★★★★ 3
It list most every step needed from A to Z
Format: Paperback
Pretty good book on being executor of a will. It list most every step needed from A to Z. May be helpful to get one that is state specific to get all details needed.
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Reviewed in the United States on June 19, 2025
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M. Heiss
West Palm Beach, US
★★★★★ 5
fast bathroom touch-ups
Great for fast bathroom touch-ups -- that four-times-a-day wiping away drips, toothpaste, and splashes. Sensitive formula won't dry out your skin. These are great to have on hand. I buy tons of these for disaster prep -- when there's no water, it's nice to have a way to keep fresh. Also good for barter, if SHTF.
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Reviewed in the United States on February 11, 2016

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