Ten: all your favorite foods...ten recipes for each Hardcover – Oct 13 2008
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
From the Back Cover
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.
Most Helpful Customer Reviews on Amazon.com (beta)
The Silver Palate opened on New York's Upper West Side --- then a culinary wasteland --- the same year that Dean & DeLuca opened downtown. And the foodworld suddenly changed.
In 1982, The Silver Palate published a cookbook. It presented 350 recipes, most of them pleasingly toothsome, all of them easy. It too rocked foodworld --- in 2007, having abandoned several grease-stained copies, I couldn't not buy the "Silver Palate Cookbook 25th Anniversary Edition".
"Ten: All the Foods We Love and 10 Perfect Recipes for Each" should also be around a quarter century from now --- and I suspect I'll have gone through several copies by then. It's not just that the recipes are simple, sane and sensible. It's that this book is built on a great idea.
And it's a simple idea: We may like many different kinds of food, but we have our favorites. For the carnivores, that's steaks, chops, burgers, ribs and stews. For fish-lovers, that's shrimp, lobster, clams and seafood salads. For pretty much everyone, it's mashed potatoes, pasta, corn and tomatoes. Add desserts, cocktails, salads and a few others, and you have 32 favorites.
But here's the smart part: In each category, Lukins presents ten recipes. Some are classic. Others play with the possibilities. Chicken, for example, begins with the basic: herb-roasted chicken; it's nicely conventional, but then she adds a touch I've never tried --- a tablespoon of apple cider vinegar to the gravy. Then it's on to a roasted chicken that's been brined for 12 hours, Asian-scented orange chicken, orange-ginger-tomato glazed chicken, Vietnamese-style chicken, Tandoori-style roast chicken, Daniel Boulud's chicken grand-mere, a salted roast chicken, a South American chicken and herb-roasted drumsticks. A trip around the world of chicken, in ten recipes. I want to make them all.
In every category, I admire the creative details. A vanilla bean added to stewed tomatoes. Mac and cheese with equal amounts of cheddar and mozzarella. Stalks of lemongrass in the steamed clams. These ingredients could, in other books, turn recipes into tricks. Here, they just make food taste better.
"Ten" hasn't been in our kitchen long. But it's already muscled out some formidable competition. Soon, I suspect, it will be our go-to cookbook.
It also makes a huge batch, making it the ideal freezer meal. You can bake half now and put the rest in the freezer for later.
I can't wait to try more recipes!
As if Lukins' own spectacular way with food wasn't enough, she includes a number of great "guest' recipes, including Schrafft's Hot Fudge Sauce, Jeremiah Tower's Black Truffled Hamburgers, Leonard Schwartz's Meat Loaf, Rosa Mexicano Guacamole and Judy Rodgers' Zuni Roast Chicken. Also some splurges, such as Lobster Mashed Potatoes, a Lobster Cobb and Brandade de Morue among the everyday dishes.
So far, all of the recipes I've tried have been winners.