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Ten: all your favorite foods...ten recipes for each Hardcover – Oct 13 2008

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Product Description

From the Back Cover

Welcome to the flavors of “Ten.” The ten best steaks. The ten best chops. The ten best recipes for a bucket of clams. The ten best roast chicken dishes, including the essential golden brown and crispy Herb-Roasted Chicken and an Asian-Scented Orange Chicken. The ten best ways to use the first asparagus of spring and the ripe tomatoes and corn of summer―Confetti Corn Pudding, Summer Corn Chowder! The ten best vegetable soups, stews, burgers. The ten best kebabs, the ten best pastas, the ten best seafood salads―even the ten best cocktails to put a fresh spin on entertaining. It’s 32 of our favorite foods, and 10 recipes for each―recipes so delicious, so simple, so perfectly right you’ll never need an eleventh.
--This text refers to the Paperback edition.

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.

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Most Helpful Customer Reviews on (beta) 13 reviews
24 of 24 people found the following review helpful
Brand new, but already our-go-to cookbook Jan. 5 2009
By Jesse Kornbluth - Published on
Format: Paperback
Back in the 1970s, when many Americans were under the impression that wrapping a boneless chicken breast around a stick of butter and deep-drying it was "gourmet" cooking, Sheila Lukins started helping some bachelor friends with their dinner parties. Her foot was healthy, simple and, above all, tasty. That impromptu business morphed into The Other Woman Catering Company, and then, with a partner, into a gourmet store.

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.
23 of 26 people found the following review helpful
I love this cookbook! Dec 12 2008
By Dana L. Weitzenberg - Published on
Format: Paperback
I used to buy way too many cookbooks, an in recent years I have scaled back to a few essential ones - Bittman's How to Cook Everything, Cooks Illustrated's The Best Recipe, and a handful more. This cookbook, in the short time I have owned it, has earned a spot among the top three! The way it is organized is *so* innovative and different, yet perfectly intuitive. I love that she starts out with the ten best cocktails, because it's so fun to have a signature drink when you entertain. The chapters on soups, steak, and chocolate are particularly fabulous. The recipes (I've cooked about 15 things out of it since I got it last month) have turned out every time, and I've rated most of them "great" and a few of them "good". Delish!
6 of 6 people found the following review helpful
Love It!!! April 9 2009
By Rebeca Holloway - Published on
Format: Paperback
I love this book because it takes the everyday foods we know and love and gives them a bit of a twist. My favorite recipe is the Market Street Meat Loaf. This particular recipe scored high points in our house...even with the uber picky hubby. I like this meat loaf because it packs a huge punch of I said; it's a unique twist on an old favorite. Plus, it's loaded with veggies. I don't know about you, but we always struggle to get all our vegetable servings in. When you sneak it into the meat dish, you can't miss. Lukins says it's the carrots, celery and bell peppers that get the flavor going; but I think it's the spices that take it over the edge. It provides a nice crisp flavor you don't expect with meat loaf.
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!
6 of 7 people found the following review helpful
Sheila Lukins can't be beat June 4 2009
By Wende Mate - Published on
Format: Paperback
Sheila Lukins is one of those cooks whose passion for her art is infectious. All you have to do is peruse the index (through the "Look Inside" feature) and you will soon be convinced that you have to have this book. As with any cookbook, there are recipes that won't suit everybody, but there is so much variety offered here that you are sure to find many winners far and above the ones you might never try.

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.
2 of 2 people found the following review helpful
But beware of non-removable Amazon sticker! May 15 2014
By michael j. ruddy - Published on
Format: Paperback Verified Purchase
I wanted to find another copy of this wonderful cookbook so I could add it to a food-themed gift for a friend. I was excited to find it on Amazon! I carefully read the description that it would be a Bargain Book, which might have a sticker from Amazon identifying it as such. Nowhere did it mention that this sticker cannot easily be removed! I tried everything from fingers, tweezers, wet cloth and finally had to resort to Goo Gone and a plastic scraper. Needless to say, many marks resulted as well as the Goo Gone smell, so it was no long acceptable as a gift! This was very disappointing as the book itself didn't even have any marks and looked like new. Amazon, please don't treat us like thieves who would do something bad with these "bargain" books, especially when we still paid a price close to the original list price!

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