The Silver Palate Cookbook,Books,019628004024,0894802046,

The Silver Palate Cookbook
by Julee Rosso, Sheila Lukins, Michael McLaughlin

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Product Details

Binding Paperback
Dewey Decimal Number 641.5
EAN 9780894802041
ISBN 0894802046
Manufacturer Workman Publishing Company
Number Of Items 1
Number Of Pages 362
Publication Date January 04, 1982
Publisher Workman Publishing Company
UPC 019628004024
Availability Usually ships in 1-2 business days

Product Description

Now in its second decade, celebrate one of America's favorite cookbooks. The Silver Palate Cookbook with its 350 recipes is the widely-acclaimed contemporary classic that brought a new passion for food and hospitality into American homes. A James Beard Book Awards inductee into the cookbook Hall of Fame.

First published in 1982, The Silver Palate Cookbook was an instant smash. It offered 350 stylish but easy recipes that reflected and helped cement America's burgeoning interest in quality cooking. It acquainted cooks with 'gourmet' ingredients, just beginning to appear in our markets. And it helped many a host to shine.

The collection, whose recipes range from hors d'oeuvres to sweets, now arrives in a 25th-anniversary edition, which reproduces the original text and adds color photos throughout, often dropped into the text pages. All the old favorites, including Marinated Eggplant Livia, Chicken Marbella, Blanquette de Vaeu, and Blackberry Mousse are present, along with information about ingredients, menus, quotes, and other asides--all the things that help make the book such a pleasure. It's hard to imagine a cook--and especially one who entertains--not owning Silver Palate. This printing, which includes a retrospective foreword, offers more satisfaction still while reiterating the reasons for the book's enduring appeal. --Arthur Boehm

Amazon.com Exclusive: A Brief History of The Silver Palate Cookbook by Sheila Lukins
Twenty five years ago seems like the distant past but we still make ratatouille the same way and who would have ever dreamed that so many people would say to us, 'I had Chicken Marbella at a dinner party last week and I just loved it.' It took slight madness to open our little store in 1977. Florence Fabricant was writing an article on the renaissance of Columbus Avenue, where our shop was opening, we needed a name, she was on a deadline and called and said, 'What are you calling your store?' We didn't know. 'Why don't you call it The Silver Palate,' she said. We loved it. It took sheer bravery in 1982 to write our book--who would need to buy food in our store any longer once they had all of our recipes? But that never happened for one hour. In fact, it helped us go national even further. Here we are, 25 years later, celebrating with a brand new edition of our book that finally highlights our recipes with vibrant color photographs. I once picked up the phone and someone on the other end said, 'Sheila, I just baked the Decadent Chocolate Cake and my cake doesn't look like the drawing.' I didn't know how to reply. I assured them the taste made up for the looks. It's bittersweet, but those problems are solved forever. While different, the color adds an exciting new dimension to the cookbook that has been a treasure to so many cooks for two and a half decades. Julee and I had a fantasy food partnership and the publication of this book has given us the opportunity to spend some wonderful time together.

Continue Reading A Brief History of The Silver Palate Cookbook

A Springtime Menu for Amazon.com
When the weather warms us up, there is no more welcome beginning to a meal that a light swirl of noodles tangled up with crisp spring vegetables. Follow this amusing starter with a succulent roast leg of lamb, the meat we all long for in the spring. Serve our Swiss Gratin Potatoes and some haricots verts alongside. A delightful finale to this springtime luncheon is a moist carrot cake with cream cheese frosting or a delicate strawberry mousse. --Sheila Lukins and Julee Rosso Miller

Pasta Primavera Gregory

Roast Lamb with Peppercorn Crust

Carrot Cake

Strawberry Mousse

. . .Rosso and Lukins have found a recipe for success, a combination of hard work and the love and knowledge of good food. -- Cuisine

'A wonderful cookbook. How nice to have a beautifully illustrated version of it.'
— Martha Stewart

Now in its second decade, celebrate one of America's favorite cookbooks. The Silver Palate Cookbook with its 350 recipes is the widely-acclaimed contemporary classic that brought a new passion for food and hospitality into American homes. A James Beard Book Awards inductee into the cookbook Hall of Fame.

'A classic.'—Irene Sax. 'Bravo!'—Florence Fabricant. 'Delightfully bright and charming.'—The New York Times. 'This is the book that changed the way America cooks.'—Barbara Kafka. 'The classic standard.'—Danny Meyer. 'To my generation what Joy of Cooking was to my mother’s.'—Tom Valenti. 'Smashing.'—Michel Richard. ' Enormous.'—Marion Cunningham. 'Ahead of its time.'—Todd English. ' Bravo Sheila and Julee!'—Daniel Boulud. 'Wholly satisfying.'—Mimi Sheraton. ' Revolutionary!'—Steven Raichlen. 'Charming to look at, cozy to cook with.' — Gael Greene. 'Long live The Silver Palate Cookbook.'—Giuliano Bugialli.

Now here’s the Silver Anniversary edition, with a feast of 100 full-color photographs throughout and a vibrant new cover. This edition is the perfect gift to replace the millions of bedraggled copies in kitchens across America, and will introduce its timeless pleasures to a new generation of cooks.

Yes, Chicken Marbella in full color! Join the party!

THE SILVER PALATE COOKBOOK is the widely acclaimed contemporary classic that brought a new passion for food and hospitality into American homes. A celebration of over 350 flawlessly seasoned, stand-out dishes for any occasion, its recipes feature fresh, pure ingredients and are always a pleasure to prepare, and its pages are crammed with cooking hints, ideas for entertaining, a wealth of information about domestic and imported ingredients, suggested menus, quotes, and more.

Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.

Sheila Lukins is one of America's best-known and best-loved food writers. She was cofounder of The Silver Palate take-out shop, which inspired a series of cookbooks and food products that changed the way we eat. She is the food editor of Parade magazine and lives in New York City.

SALMON MOUSSE

This has become a Silver Palate classic. It was with us the first day we opened and the only time that it is not in the refrigerator on any given day of the year is when we've sold out. It is light, pretty, refreshing and one of those foods that you enjoy time after time.

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellmann's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
dash of Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
1 cup heavy cream

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.

2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.

3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.

4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.

5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress.
Makes at least 12 portions

CHICKEN MARBELLA

This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.

The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.

4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

2. Preheat oven to 350 degrees Fahrenheit.

3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Makes 16 pieces, 10 or more portions

BEEF AND ROQUEFORT SALAD WITH WALNUTS

This hearty salad is especially welcome in winter. It goes perfectly with a ham, grilled sausages or the like, and the color combination is striking on a buffet table.

As a variation you may omit the Roquefort and sprinkle the salad generously with chopped fresh dill.

8 to 10 medium-size beets
3 tablespoons red wine vinegar
3 tablespoons walnut oil
1/2 cup shelled walnut halves
1/4 pound imported Roquefort cheese
freshly ground black pepper, to taste

1. Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20 to 40 minutes, depending on the beets. Drain, cool, and peel beets, and cut into julienne.

2. In a mixing bowl toss the beets gently with the vinegar and walnut oil. Taste and add more of either if you like; there should be just enough to coat the beets. Cover and chill until serving time.

3. To serve, toss the walnuts with the chilled beets and arrange in a shallow serving bowl. Allow to return to room temperature. Crumble the Roquefort evenly over the top and grind on black pepper to taste. Serve immediately.
6 to 8 portions

Excerpted from The Silver Palate Cookbook. Copyright (c) 1979, 1980, 1981, 1982 Julee Rosso and Sheila Lukins
Reprinted with permission by Workman Publishing

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Customer Reviews for: The Silver Palate Cookbook

Rating - Love this book!
I first bought a copy of this cookbook for my mom, then one for myself, and now one for a friend. It's a great intro to "american" cooking and entertaining. My best find in this book: the curried butternut squash soup (which I'd never had before), and I love the sesame ham-and-cheese bites! Only drawback in this book: the amounts are meant for entertaining (10 lbs of meat for chili!) and need to be significantly scaled back when cooking for two...

Rating - This cookbook will endure for the ages
When I first began to learn how to cook I was overwhelmed with the array of cookbooks on the market. I purchased several compilations and found many of the recipes to have uneven results. You could spend an hour on a recipe only to have it turn out to be the blandest meal ever produced. In came The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. This cookbook was notable for breaking away from traditional American fare, creating celebrated innovative American recipes and incorporating fresh ingredients. ... Read More

Rating - This book should be in every kitchen
I am on my third copy of the Silver Palate Cookbook as the first two were over-used till they split. Twenty five years later and everyone still likes spinach in phyllo and brie in puff pastry! Forget about Jerry Seinfeld's wife(hiding veggies in brownies)....the vegetable recipes in this book will appeal to your kids because they taste amazing. I have yet to find anyone who doesn't like the Chicken Marbella (children LOVE it....all that brown sugar). The venison stew is very good and a tasty way to cook something ... Read More

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