Princess Pamela’s Soul Food Cookbook: A Mouth-Watering Treasury of Afro-American Recipes
Shipping Class 2 = 60 SEK
Shipping Class 3 = 90 SEK EUROPE SHIPPING Shipping Class 1 = 100 SEK (approx 10 EUR)
Shipping Class 2 = 150 SEK (approx 15 EUR)
Shipping Class 3 = 200 SEK (approx 20 EUR) OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK (approx 15 USD)
Shipping Class 2 = 200 SEK (approx 20 USD)
Shipping Class 3 = 300 SEK (approx 30 USD)
NOTE: You can buy as many items you want within the same shipping class. Read more » ×
A new edition gives due to this long-lost classic that helped define soul food.
Princess Pamela ruled a small realm, but her powers ranged far and wide. Her speakeasy-style restaurant in Manhattan was for three decades a hip salon, with regulars from Andy Warhol to Diana Ross. Her iconic Southern dishes influenced chefs nationwide, and her cookbook became a bible for a generation who yearned for the home cooking left behind in the Great Migration. One of the earliest books to coin soul food, this touchstone of African-American cuisine fell out of print more than forty years ago.
Pamela’s recipes have the clarity gained from a lifetime of practice—cardinal versions of Fried Chicken and Collard Greens, but also unusual gems like Pork Spoon Bread and Peanut Butter Biscuits—all peppered with sage advice on living and loving. Her book stands out for its joie de vivre and pathos as well as the skill of its techniques and is now available for cooks everywhere to re-create these soul-satisfying dishes at home.
“If you lived in New York on big dreams and no money, Princess Pamela’s was where you wanted to eat. Quirky and clubby (the Princess didn’t let everybody in), her Little Kitchen served cheap cuts—tripe, chitlins’, pig tails—and made them taste like food for angels. You felt lucky to be there.”
—Ruth Reichl, author of My Kitchen Year
Pamela Strobel was born in Spartanburg, South Carolina, and then came to New York to pursue her love of jazz. In 1965, Strobel opened her restaurant in the East Village, serving the soul food of her childhood while singing for guests alongside a band.
Matt Lee and Ted Lee have written three cookbooks, inclu ding The Lee Bros. Charleston Kitchen. They contribute to Bon Appétit, the New York Times, Fine Cooking, and Food & Wine.
Food & Drink
The Nordic Cookbook
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson. The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region’s culinary history and cooking […]525 SEK
Food & Drink
China: The Cookbook
The definitive cookbook bible of the world’s most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative […]349 SEK
Food & Drink
Mexico the Cookbook
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is…..549 SEK
Food & Drink
India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India’s rich and colourful culinary heritage. Unlike many other Indian cookbooks…..549 SEK