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The Silver Palate Cookbook Paperback – Apr 20 2007


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Product Details

  • Paperback: 464 pages
  • Publisher: Workman Publishing Company; 25th Anniversary edition (April 20 2007)
  • Language: English
  • ISBN-10: 0761145974
  • ISBN-13: 978-0761145974
  • Product Dimensions: 17.8 x 2.7 x 25.4 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Bestsellers Rank: #25,358 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Amazon

The Silver Palate, a small but notable New York eatery, won several national awards and distributed their packaged goods to fine food stores across the country. Owners Julee Rosso & Sheila Lukins wrote The Silver Palate Cookbook so that lovers of their chunky apple cake with cider glaze or their fruit-stuffed Cornish hens can re-create these dishes at home. In addition to a lively collection of recipes that are suitable for both entertaining and everyday, there are valuable menu and serving suggestions, literary quotes, food guides, food lore and whimsical illustrations by Ms. Lukins. The book won the 1991 James Beard Cookbook Award. --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

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 & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

--This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

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Format: Paperback
THE SILVER PALATE COOKBOOK was one of the first cookbooks to introduce new American cuisine into the kitchens of ordinary homes. With its emphasis on fresh ingredients and innovative dishes, it freed many cooks from mundane meals. Now, of course, two decades after its first printing, many of the recipes no longer seem inventive. Goat cheese and sun-dried tomatoes are no longer exotic ingredients, and balsamic vinaigrette can be found at almost every restaurant. Now, instead of surprising cooks, THE SILVER PALATE COOKBOOK supplies them with a wonderful array of recipes that can liven up meal time.
Most of the recipes contained in this volume are relatively easy to prepare, with some requiring more time and effort than others. The techniques do not require any special knowledge, and the recipes are logically laid out, with numbered steps and clear English. You'll find easily assembled dishes such as "Tomato, Montrachet, and Basil Salad" as well as the much more complicated "Layered Vegetable Terrine." My favorite recipes are "Marinated Beef Salad," "Curried Butternut Squash Soup," "Tarragon Chicken Salad," "Skewer Shrimp and Proscuitto," "Salmon Mousse," and "Coconut Macaroons." I can't come close to listing all the successful recipes I've prepared from this cookbook, although I occasionally find one that I don't like. Because most of the ingredients are now readily available in a good supermarket, you can assemble what you need without hassle.
Anyone with a minimal amount of cooking experience should be able to succeed with these recipes. They are especially great for company since you can select impressive recipes that don't require long hours in the kitchen.
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Format: Paperback
"The Silver Palate Cookbook" is a joy to read as well as from which to cook. The drawings and quotes add a whimsical and creative touch. The notes and suggestions are valuable and helpful, and the menus provide creative ways to combine several recipes from throughout the book. The emphasis here is on fresh ingredients-not necessarily expensive, exotic, or hard-to-find, but always fresh ingredients. Both the recipes and the menus range from the simple to the exotic and creative, but always fun and flavorful, never ordinary. Even the simple recipes, however, possess a certain richness that makes them special.
"The Silver Palate's" organizational approach makes it a reference to which I've returned frequently over the past decade. "To Begin a Great Evening" is broken down into "Fancy Finger Food," "Fresh From the Sea," "The Crudités Connection," "The Charcuterie Board," and "Dazzlers," all of which cover a wide range of hors d'oeuvres for varied occasions. The recipes range from casual to elegant and involved. I found the Aioli Platter particularly fun, a "lusty community" Provencal meal in which poached fish (cod), cooked vegetables (cauliflower, artichoke hearts, chickpeas, carrots, potatoes, tomatoes, beets, and garlic), hard-boiled eggs, and garlicky Aioli sauce held by a hollowed-out artichoke are the main components.
"Soup's On" is broken down into "Soups to Start," "Soups of the Sea," "Summer Soups," and "Sunday Night Soups." The Bouillabaisse is wonderful, with an interesting side note about making "authentic Bouillabaisse" and wine and side accompaniments. The Summer Soups include a great recipe for gazpacho as well as Greek Lemon Soup (avgolemono).
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Format: Paperback
This is cookbook is as fresh and relevant today as it was when it was first published in the early 80s. It truly revolutionized home cooking in America with its emphasis on fresh ingredients and basic cooking techniques. It isn't a particularly long cookbook, but it still manages to be incredibly comprehensive. You'll find everything from elegant appetizers to comfort food desserts. Any time you're interested in trying something new or wanting to revitalize an old classic, this is the place to start. The authors went on to write other cookbooks which also contain lots of great recipes, but even "Basics" is not as comprehensive as this one. I can honestly say that I've cooked just about every recipe in this book and that each one has been a success. Not only are the recipes consistently good, but this book also makes great reading. In very practical terms the authors share truly useful tips on cooking techniques, kitchens gadgets and how to select produce. The book is particularly well organized so it's easy to find the recipe you're looking for.
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Format: Hardcover
For anyone whose experience with cooking and food does not go back a few years, it is hard to imagine how inventive this book really is or how much it has changed cooking styles in this country. I resisted my freinds' enthusiasm for this book for several years, mistakenly imagining it to be merely trendy or somehow not "serious" (although I never bothered to read it). But it is a truly imaginative and inventive book which is striking even when it goes wrong. Granted, some recipes are merely clever, and some re-takes on classic standards are, frankly, not worth the effort. But at its heart, the book has a consistent vision of food and cooking that is interesting and often very, very good. Even if you don't like the food, the little annotations and comments are worth the price in themselves.
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