|
Jacket Description/Back:
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.
Commendation Quotes:
"Congratulations to Julee and Sheila for the constant inspiration." --Thomas Keller
Commendation Quotes:
"A wonderful cookbook. How nice to have a beautifully illustrated version of it." -- Martha Stewart
Review Quotes:
"A wonderful cookbook. How nice to have a beautifully illustrated version of it." -- Martha Stewart
"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
"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
Table of Contents:
Chapter One: To Begin a Great Evening
Fancy Finger Food
Fresh From the Sea
The Crudités Connection
The Charcuterie Board
Dazzlers
Chapter Two: Soup's On
Soups to Start
Soups of the Sea
Summer Soups
Sunday Night Soups
Chapter Three: Pasta Perfect
Piping Hot Pasta
Summer Pasta
Chapter Four: The Main Course
Chicken Every Way
Sweet and Savory Meats
Fork Suppers
Game
Catch of the Day
Baking in Foil
The Stew Pot
Chapter Five: Great Garden Vegetables
Artichokes
Asparagus
Beans
Carrots
Eggplant
Mushrooms
Potatoes
Scallions, Leeks, Garlic, Shallots, and Onions
Tomatoes
Vegetable Purées
Chapter Six: Salads
Significant Salads
Summer Salads
All-American Salads
Salads of the Sea
Salads on the Green
Chapter Seven: Cheeses and Breads
Artisanal Cheeses
Best Breads
Chapter Eight: Sweets
The Cookie Basket
American as Apple...
It's the Berries
Mousse Magic
Essentially Chocolate
Hot from the Oven
Comforting Conclusions
Chapter Nine: The Brunch Bunch
Rise and Shine
The Big Bread Sandwich
Brunch Drinks
Chapter Ten: Basics
Metric Conversion Charts
Index
Biographical Note:
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.
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.
Review Citations:
-
Wilson Nonfiction Catalog 04/11/2019 (EAN 9780761145974, Paperback)
Contributor Bio:Lukins, Sheila
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.
Contributor Bio:Rosso, Julee
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.
|
