The Silver Palate Cookbook

by Sheila Lukins and Julee Rosso

Book Overview

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,...

• Format: Paperback
• Language: English
• ISBN: 0894802046
• ISBN13: 9780894802041
• Release Date: January 1982
• Publisher: Workman Publishing Company, Incorporated
• Length: 384 Pages
• Weight: 1.78 lbs.
• Dimensions: 1.0" x 6.9" x 9.9"

Customer Reviews

Best Cookbook ever! My previous copy disappeared, so I had to replace it immediately. You must try

Not a Bad Recipe in It!!!

I've enjoyed using my updated "Silver Palate Cookbook". Believe it, or not, up until just recently, I had ALL the cookbooks by Rosso and Lukins EXCEPT for the "Silver Palate". I had heard from my friends how great it was and had even tasted the results, but I just hadn't picked it up. Not until my husband went ahead and bought this edition for me, a couple of weeks ago, did I finally get in on the act. I have MANY cookbooks in my collection, but lately this has been the first one I pick-up. I haven't any plans to purchase anymore cookbooks. I think my collection is now complete!!!

The Return of a Beloved Friend

I've had this cookbook for 25 years, and while the recipes are the same, there is some new commentary, and the pix are now photos instead of the original drawings. While not altogether more helpful in that respect, my old and beloved version is tattered, stained, and really deserves to retire from almost daily use. I have met more interesting people over Chicken Marbella all over the world than any other recipe I "do." It has been a family fixture every July 4th at Lake Almanor for 25 years. I've had it at Passover at friends' homes; and bcs of it renewed relationships with women who really would have preferred to avoid me forever. Sounds weird? Well, there is little in life that crosses all political, religious and emotional borders like food; and there is even less like Chicken Marbella, which can even spark conversations in Urdu (which I do not speak, yet we managed to communicate to each other our passion about CM). If you try nothing else, and believe me, you will try a lot else, do the CM. The ingredient list appears long, but it is very easy. In fact, there is nothing in this whole book that is difficult, yet the results are deeply complex and pleasurable. Rosso and Lukins make me look like a chef instead of a cook and I will bless them forever for it. If you don't have a copy of Silver Palate, try it. If you do have one, you already know what I'm talking about, and you NEED a replacement just as I did.

The Only Cookbook You Need

I am on my third copy of this brilliant, all-inclusive, food lover's cookbook. My first copy took me through my late twenties and well into my thirties, while learning the basics in Northern California. My second copy traveled the world with me through my adventuring forties. Now, as I approach fifty, I have a brand-spanking-new copy of The Silver Palate in my kitchen here in England. Thousands of meals later, this book is as fresh to me as I was when I first spied it at my local bookstore. Those were the days. Remember when we actually went outdoors and bought books at independent bookstores? The Silver Palate is always the first cookbook I reach for when I want to check out a gingerbread recipe, prepare a Thanksgiving feast for 12, or whip up an insanely romantic spread for two. It is an invaluable resource for nearly everything to do with making a wonderful meal. If you have only one cookbook in your kitchen, this is the one to have. Promise.

If you can only have one cookbook , this is the one.

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.