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The Silver Palate Cookbookby Julee Rosso
Synopses & Reviews
With over 2.2 million copies in print, the widely acclaimed THE SILVER PALATE COOKBOOK is firmly established as a contemporary classic. Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness.
The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes and Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.
Provides recipes for appetizers, soups, pasta, main dishes, vegetables, salads, breads, and desserts, and includes tips on planning menus and entertaining.
THE SILVER PALATE COOKBOOK is the widely acclaimed contemporary classic that brought a new passion for food and hospitality into American homes. A celebration of over 350 flawlessly seasoned, stand-out dishes for any occasion, its recipes feature fresh, pure ingredients and are always a pleasure to prepare, and its pages are crammed with cooking hints, ideas for entertaining, a wealth of information about domestic and imported ingredients, suggested menus, quotes, and more.
About the Author
Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine.
Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.
Table of Contents
The Store of the Silver Palate
To Begin a Great Evening
The Main Course
Cheeses and Breads
The Brunch Bunch
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