Product Description

Silver Palate Cookbook 25th Anniversary Edition By Julee Rosso, Sheila Lukins, with Michael McLaughlinNow hereÆs the Silver Anniversary edition, with a feast of 100 full-color photographs throughout and a vibrant new cover. This edition is the perfect gif

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Product Details

• Amazon Sales Rank: #104397 in Books
• Brand: Workman Publishing Company
• Published on: 2007-04-09
• Original language: English
• Number of items: 1
• Binding: Paperback
• 452 pages

Amazon.com 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

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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

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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

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Review
. . .Rosso and Lukins have found a recipe for success, a combination of hard work and the love and knowledge of good food. -- Cuisine

Review
"A wonderful cookbook. How nice to have a beautifully illustrated version of it."
— Martha Stewart

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Customer Reviews

This cookbook will endure for the ages
When I first began to learn how to cook I was overwhelmed with the array of cookbooks on the market. I purchased several compilations and found many of the recipes to have uneven results. You could spend an hour on a recipe only to have it turn out to be the blandest meal ever produced. In came The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. This cookbook was notable for breaking away from traditional American fare, creating celebrated innovative American recipes and incorporating fresh ingredients. It now seems like a staid proposition, but twenty-five years ago, using fresh ingredients was a novel idea.

While some cookbooks are formidable in size, The Silver Palate perfectly hits its stride with just enough recipes, covering finger food, fish, cheese, meat, dessert, vegetable and drink dishes. The most wonderful part of this book is that the recipes are uniformly fantastic. Chili for a Crowd, Minty Cucumber Salad, and the favorite, Chicken Marabella, are not only simple in their execution, they are delicious. Although I haven't made a dent in the dessert section, for fear of changing my entire diet solely to sweets, the dessert recipes I have tried are scrumptious. The book is enhanced with sidebars that explain how to cook herbs, or prepare edible flowers. The only cautionary note is that The Silver Palate includes a hefty amount of rich ingredients, which today, you can easily find substitute products and still get the same excellent results.

Quill says: Cookbooks come and go, but this one will endure for the ages.

This book should be in every kitchen
I am on my third copy of the Silver Palate Cookbook as the first two were over-used till they split. Twenty five years later and everyone still likes spinach in phyllo and brie in puff pastry! Forget about Jerry Seinfeld's wife(hiding veggies in brownies)....the vegetable recipes in this book will appeal to your kids because they taste amazing. I have yet to find anyone who doesn't like the Chicken Marbella (children LOVE it....all that brown sugar). The venison stew is very good and a tasty way to cook something that can otherwise go wrong very quickly. The profiteroles are a fool-proof dessert and the Chocolate Truffles are easy for kids to make along with you...and especially nice at the holidays.

the only cookbook you'll ever need
If you can't find it in this cookbook or on [...], you don't need to make it. All of my favorite recipes--the ones friends and family beg for--are in this book. Its style is fresh ingredients with sensible, practical instructions: preparations simple enough that you can have a glass of wine and talk to your guests in the last forty minutes as you serve your hellacious dinner. You'll seem like a mircle-worker.

This is actually my second copy of the book--I used the other one (paperback) until it fell apart.