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More copies of this ISBNThis title in other editionsSilver Palate Cookbook (25th Anniversary Edition)by Julee Rosso and Sheila Lukins
Synopses & ReviewsPublisher Comments:Now her'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! Review:"Delightfully bright and charming." The New York Times
Review:"This is the book that changed the way America cooks." Barbara Kafka
Synopsis:"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! 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.
About the AuthorJulee Rosso Miller co-founded 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.
Sheila Lukins co-founded the Silver Palate in 1979, and co-wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. Sheila Lukins is also the author of All Around the World Cookbook, USA Cookbook, and Celebrate. She is the long standing food editor of Parade magazine. Table of ContentsChapter One: To Begin a Great Evening
Fancy Finger Food Fresh From the Sea The Crudités Connection The Charcuterie Board Dazzlers Chapter Two: Soup’s On Soups to Start Soups of the Sea Summer Soups Sunday Night Soups Chapter Three: Pasta Perfect Piping Hot Pasta Summer Pasta Chapter Four: The Main Course Chicken Every Way Sweet and Savory Meats Fork Suppers Game Catch of the Day Baking in Foil The Stew Pot Chapter Five: Great Garden Vegetables Artichokes Asparagus Beans Carrots Eggplant Mushrooms Potatoes Scallions, Leeks, Garlic, Shallots, and Onions Tomatoes Vegetable Purées Chapter Six: Salads Significant Salads Summer Salads All-American Salads Salads of the Sea Salads on the Green Chapter Seven: Cheeses and Breads Artisanal Cheeses Best Breads Chapter Eight: Sweets The Cookie Basket American as Apple… It’s the Berries Mousse Magic Essentially Chocolate Hot from the Oven Comforting Conclusions Chapter Nine: The Brunch Bunch Rise and Shine The Big Bread Sandwich Brunch Drinks Chapter Ten: Basics Metric Conversion Charts Index What Our Readers Are SayingAdd a comment for a chance to win!Average customer rating based on 1 comment:
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