Sylvia Vaughn Thompson (born June 19, 1935) is an American food writer and chef.
[6] She spent a college summer in San Michele di Pagana, Italy, continuing to expand her culinary references.
[10][11] The Washington Post stated that Thompson's early cookbooks "made cooking with next to nothing seem a great, swaggering adventure.
"[12] However, her 1977 book Woman’s Day Crockery Cuisine was recalled by the publisher because one of the recipes recommended heating an unopened food tin in a manner that in one case caused it to explode.
Thompson recounts food experiences at each stage in her life, offering recipes that reflect the various cultures that contributed to her upbringing, including San Joaquin Valley and Russian.