Stories and Recipes from My Southern Revival
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Boasting a loyal
clientele that includes such luminaries as Quincy Jones,
Spike Lee and
Toni Morrison, Caf Beulah has become a major Manhattan hot
of its success is due not only to its renowned approach to
cooking -- a delicious blend of traditional fare with
flair -- but also to the effervescent, larger-than-life
presence of its
ex-opera singer owner, Alexander Smalls.
Smalls combines his storytelling talent with his love for
food in a
memoir of his journey from his hometown of Spartanburg,
to Europe and eventually to Manhattan. "Growing, buying,
serving, eating food -- the whole tasty subject -- captured
so many of my memories that in a curious way it has not
me but given me life," writes Smalls, and his unabashed
readily apparent as he regales readers with such
recollections as the
first meal he ever prepared (when he was six), his
rewarding encounter with Joan Sutherland, and his
and otherwise, while touring Europe as one of the stars of
Grand Opera production of Porgy and Bess.
treat, 100 of the delicious culinary creations he invented
travels are sprinkled throughout the book, allowing readers
his menus and enjoy such Southern Revival dishes as
black-eyed peas with arugula and macaroni-and-cheese
terrine with Creole sauce.
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