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The Silver Palate Cookbook |
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The Silver Palate Cookbook |
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Dewey Decimal Number: 641.5 EAN: 9780894802041 Edition: Later Printing ISBN: 0894802046 Label: Workman Publishing Company Languages: Manufacturer: Workman Publishing Company Number Of Items: 1 Number Of Pages: 362 Publication Date: January 04, 1982 Publisher: Workman Publishing Company Studio: Workman Publishing Company Editorial Review: Product Description: Now in its second decade, celebrate one of America's favorite cookbooks. The Silver Palate Cookbook with its 350 recipes is the widely-acclaimed contemporary classic that brought a new passion for food and hospitality into American homes. A James Beard Book Awards inductee into the cookbook Hall of Fame. 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 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
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 Rating:  - Silver Palate Cook BookThis is a wonderful cookbook. I found recipes by the authors in the newspaper many years ago and have hung on to them over the years. It is nice to have a good collection of them in a cookbook now. Great recipes if you want to impress someone with your culinary skills. Rating: - A Real GemThe Silver Palate Cookbook by Julee Rosso and Sheila Lukins Workman Publishing Company ISBN : 13 978-0-7611-4598-1 Julee Rosso was a businesswoman, Sheila Lukins a chef trained at Le Cordon Bleu in London. They met at a party. Their lively interaction sparked an impulse. Both had cultivated tastes and European experiences. Both loved entertaining and prized quality cooking. Yet there was never time in a crowded professional life. The two suspected there were others much like them, and many professionals who wanted something different than usual restaurant fare. They were quite right. Very soon their small shop on Manhattan's west side opened, offering gourmet take-out and small scale catering and calling itself the Silver Palate. Business was brisk and its success was explosive. All of this predated and predicted the wide international offerings in produce, dry goods and spices that we expect in grocery stores today. The shop was sold in 1982. The two were then able to follow through on a long standing ambition: a cookbook dedicated to a format similar to that of their shop. Twenty five editions later, The Silver Palate cookbook faithfully fills its own special place. Turn to it for specialties. It is comprehensive only on the delicious and unusual; it is not necessarily a manual for the beginers looking for basics. Here find Chicken Marbella or Six Onion Soup or delicious cakes. Mouth-watering photographs are scattered throughout the pages. Browsing through, I found myself believing briefly that I was embracing THE GOOD LIFE - and only by reading!! Well,not quite -. But certainly a real classic, this is a wonderful book to add to a cookbook collection. Rating: - fantastic book!a staple in our family. One of the best cookbooks. Every recipe that I have used has received acclaims from family and guests. All cooks should own this book! Rating: - Happy AnniversaryA CLIENT OF MINE GAVE THIS TO ME FOR CHRISTMAS. IT'S LOADED FULL OF GREAT RECIPES, FROM SOUP TO NUTS.(LITERALLY) THE BEST CHOCOLATE CHIP COOKIES RECIPE IS IN THE FIRST BOOK, THE DIFFERENCE IS IT CONTAINS OATMEAL. THIS IS MY ONLY GRIPE. I'M READING EVERYTHING IN HERE. THE BUTTERNUT SQUASH SOUP IS ANOTHER WINNER. I CAN'T WAIT TO MAKE EVERYTHING. ALSO, YOU CAN STILL FIND THEIR SAUCES AT GOURMET STORES. THE CHOCOLATE SAUCE WITH LIQUER (THERE ARE DIFFERENT SAUCES TO CHOOSE FROM) IS ALWAYS A CROWD PLEASER. I HOPE YOU ENJOY. CHEERS!
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