9780761145974

The Silver Palate Cookbook

Lukins, Sheila; Rosso, Julee

ISBN 10: 0761145974 / 0-7611-4597-4
ISBN 13: 9780761145974
Publisher: Workman Publishing Company
Publication Date: 2007
Binding: Softcover
Editorial Reviews for this title:
Synopsis:
Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.

Review:
First published in 1982, The Silver Palate Cookbook was an instant smash. It offered 350 stylish but easy recipes that reflected and helped cement America's burgeoning interest in quality cooking. It acquainted cooks with "gourmet" ingredients, just beginning to appear in our markets. And it helped many a host to shine.

The collection, whose recipes range from hors d'oeuvres to sweets, now arrives in a 25th-anniversary edition, which reproduces the original text and adds color photos throughout, often dropped into the text pages. All the old favorites, including Marinated Eggplant Livia, Chicken Marbella, Blanquette de Vaeu, and Blackberry Mousse are present, along with information about ingredients, menus, quotes, and other asides--all the things that help make the book such a pleasure. It's hard to imagine a cook--and especially one who entertains--not owning Silver Palate. This printing, which includes a retrospective foreword, offers more satisfaction still while reiterating the reasons for the book's enduring appeal. --Arthur Boehm


Amazon.com Exclusive: A Brief History of The Silver Palate Cookbook by Sheila Lukins
Twenty five years ago seems like the distant past but we still make ratatouille the same way and who would have ever dreamed that so many people would say to us, "I had Chicken Marbella at a dinner party last week and I just loved it." It took slight madness to open our little store in 1977. Florence Fabricant was writing an article on the renaissance of Columbus Avenue, where our shop was opening, we needed a name, she was on a deadline and called and said, "What are you calling your store?" We didn't know. "Why don't you call it The Silver Palate," she said. We loved it. It took sheer bravery in 1982 to write our book--who would need to buy food in our store any longer once they had all of our recipes? But that never happened for one hour. In fact, it helped us go national even further. Here we are, 25 years later, celebrating with a brand new edition of our book that finally highlights our recipes with vibrant color photographs. I once picked up the phone and someone on the other end said, "Sheila, I just baked the Decadent Chocolate Cake and my cake doesn't look like the drawing." I didn't know how to reply. I assured them the taste made up for the looks. It's bittersweet, but those problems are solved forever. While different, the color adds an exciting new dimension to the cookbook that has been a treasure to so many cooks for two and a half decades. Julee and I had a fantasy food partnership and the publication of this book has given us the opportunity to spend some wonderful time together.

Continue Reading A Brief History of The Silver Palate Cookbook


A Springtime Menu for Amazon.com
When the weather warms us up, there is no more welcome beginning to a meal that a light swirl of noodles tangled up with crisp spring vegetables. Follow this amusing starter with a succulent roast leg of lamb, the meat we all long for in the spring. Serve our Swiss Gratin Potatoes and some haricots verts alongside. A delightful finale to this springtime luncheon is a moist carrot cake with cream cheese frosting or a delicate strawberry mousse. --Sheila Lukins and Julee Rosso Miller


Pasta Primavera Gregory


Roast Lamb with Peppercorn Crust


Carrot Cake


Strawberry Mousse

Review

Review:
"A classic."—Irene Sax. "Bravo!"—Florence Fabricant. "Delightfully bright and charming."—The New York Times. "This is the book that changed the way America cooks."—Barbara Kafka. "The classic standard."—Danny Meyer. "To my generation what Joy of Cooking was to my mother’s."—Tom Valenti. "Smashing."—Michel Richard. " Enormous."—Marion Cunningham. "Ahead of its time."—Todd English. " Bravo Sheila and Julee!"—Daniel Boulud. "Wholly satisfying."—Mimi Sheraton. " Revolutionary!"—Steven Raichlen. "Charming to look at, cozy to cook with." — Gael Greene. "Long live The Silver Palate Cookbook."—Giuliano Bugialli.

Now here’s the Silver Anniversary edition, with a feast of 100 full-color photographs throughout and a vibrant new cover. This edition is the perfect gift to replace the millions of bedraggled copies in kitchens across America, and will introduce its timeless pleasures to a new generation of cooks.

Yes, Chicken Marbella in full color! Join the party!

Book Description

Editorial reviews may belong to another edition of this title.
 

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Lukins, Sheila; Rosso, Julee
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Book Description: Paperback. Book Condition: New. 25th. 179mm x 25mm x 252mm. Paperback. " A classic." ? Irene Sax. " Bravo " ? Florence Fabricant. " Delightfully bright and charming." ? The New York Times. " This is the boo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 464 pages. 1.120. Bookseller Inventory # 9780761145974

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Book Description: Workman Publishing, United States, 2007. Paperback. Book Condition: New. 25th Anniversary edition. 259 x 183 mm. Language: English Brand New Book. In 1982, Workman published a collection of 350 remarkable recipes from The Silver Palate, the first gourmet carry-out shop in Manhattan - and history was made. Everything about the book, its look, its voice, its quirky sidebars, but especially its recipes, was new and exciting. Home cooks finally had a book that gave them the wherewithal to prepare new cuisine that was, until then, only available in their favourite restaurants. It was the beginning of the food revolution, the chef as superstar. Without a restaurant, without the aid of a television show, Sheila Lukins and Julee Rosso and The Silver Palate became household names. Their dishes became classics: Chicken Marbella, Curried Butternut Squash Soup, Brie Wrapped in Filo, Chilli for a Crowd, Marinated Chevres, Raspberry-Sauternes Dessert Soup, and White Sangria. For the millions of fans who have dog-eared copies of The Silver Palate Cookbook and the millions more who grew up on Silver Palate food, comes a special anniversary edition that combines the celebrated recipes with gorgeous photographs of the food in full colour. Bookseller Inventory # AAZ9780761145974

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