Synopses & Reviews
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
"Congratulations to Julee and Sheila for the constant inspiration."
—Thomas Keller
Review
"A wonderful cookbook. How nice to have a beautifully illustrated version of it."
— Martha Stewart
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!
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
Chapter One: To Begin a Great EveningFancy Finger Food
Fresh From the Sea
The Crudités Connection
The Charcuterie Board
Dazzlers
Chapter Two: Soups OnSoups to Start
Soups of the Sea
Summer Soups
Sunday Night Soups
Chapter Three: Pasta PerfectPiping Hot Pasta
Summer Pasta
Chapter Four: The Main CourseChicken Every Way
Sweet and Savory Meats
Fork Suppers
Game
Catch of the Day
Baking in Foil
The Stew Pot
Chapter Five: Great Garden VegetablesArtichokes
Asparagus
Beans
Carrots
Eggplant
Mushrooms
Potatoes
Scallions, Leeks, Garlic, Shallots, and Onions
Tomatoes
Vegetable Purées
Chapter Six: SaladsSignificant Salads
Summer Salads
All-American Salads
Salads of the Sea
Salads on the Green
Chapter Seven: Cheeses and BreadsArtisanal Cheeses
Best Breads
Chapter Eight: SweetsThe Cookie Basket
American as Apple…
Its the Berries
Mousse Magic
Essentially Chocolate
Hot from the Oven
Comforting Conclusions
Chapter Nine: The Brunch BunchRise and Shine
The Big Bread Sandwich
Brunch Drinks
Chapter Ten: BasicsMetric Conversion Charts
Index