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The Silver Palate Cookbook Paperback – Deluxe Edition, April 9, 2007
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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.
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
Roast Lamb with Peppercorn Crust
--This text refers to an out of print or unavailable edition of this title.
. . .Rosso and Lukins have found a recipe for success, a combination of hard work and the love and knowledge of good food. -- Cuisine --This text refers to an out of print or unavailable edition of this title.
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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.
Most recent customer reviews
Truly one of the best!