The Silver Palate Cookbook Paperback – Apr 20 2007
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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
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.See all Product Description
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Top Customer Reviews
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.
"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).Read more ›
Most recent customer reviews
Bought as a replacement for a copy that has fallen apart due to much us over many years! One of the best cookery books ever.Published 6 months ago by Jim Dunlop
replaced this after it was destroyed in a fire. originally got it when it first came out as a wedding gift. love the side info and tipsPublished on Jan. 29 2014 by Alexandra Westwood
Some of the best meals I've ever made have come from this book. Good instructions for someone with little experiance.Published on Aug. 13 2013 by HUGH G SWANN
Allnew recipes which reflect the fresh approaches of the original two. Straight forward using ingredients which are readily available today.Published on July 8 2013 by Ted Sues
Great Book with awesome recipes.It is in fairly good condition.The carrot cake recipe is great.
Shipping was quick & received in good condition.
I finally received the Cookbook on December 12, 2012.
My friend has the same version, that is why I bought one.