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Summary
Summary
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.
Author Notes
Sheila Lukins attended the Tyler School of Fine Arts, the School of Visual Arts, and graduated with a bachelor's degree in Art Education from New York University. After graduation, she decided to pursue a culinary career and attended the Cordon Bleu School in London, while working as a freelance graphic designer for theater productions. She continued her education in Paris, and later worked alongside renowned chefs in Bordeaux. In 1977, she returned to New York and co-founded a gourmet food shop called The Silver Palate.
She is the co-author of The Silver Palate Cookbook and The New Basics Cookbook. She also wrote a few cookbooks on her own including Celebrate!, Ten, and the U.S.A. Cookbook. In 1986, she succeeded Julia Child as Parade's Food Editor and wrote the Simply Delicious column for 23 years. She died of brain cancer on August 30, 2009 at the age of 66.
(Bowker Author Biography)
Reviews (1)
Kirkus Review
Stylish party fare from the catering-cum-take-out emporium on New York's Upper West Side. Impressing your guests is the name of the Silver Palate game, ""elegant"" is their favorite word, and they include one section on ""Dazzlers"" to bowl over the ""movers and shakers."" (The section consists mainly of ways to serve caviar, with a note on the foie gras you will only find in France.) Still, there are also hearty soups and stews for informal entertaining, with a warning that bouillabaisse is a working-class creation and not to be served pretentiously. The fare is generally light and seasonal, with an abundance of fresh, attractive fish and seafood dishes from cocktail-hour nibbles to a scallop-and-salmon pâte to main-course compositions. Along with such stunners as an elaborate layered vegetable terrine, pasta dishes using garden vegetables and fresh herbs, and such imports-with-aplomb as an aioli platter of vegetables, poached cod, and carpaccio (thinly sliced raw beef tenderloin)--these can compensate for the Silver Palate's tendency to season their meat and chicken entrees with fruit. (This is a practice that can soon cloy, though it may well serve those would-be dazzlers.) Along with the recipes, party givers are treated to marginal boxes filled with tips on planning, suggestions for wine cocktails and aperitifs to replace those passÉ knockout bombs, general advice on ingredient shopping, and a garnish of decorative quotations. Copyright ©Kirkus Reviews, used with permission.
Excerpts
Excerpts
Chicken Marbella from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins 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 successfully be divided to make a smaller amount if you wish. 16 pieces, 10 or more portions Ingredients 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 Preparation 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° F. 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 juice over chicken. Excerpted from The Silver Palate Cookbook by Julee Rosso, Sheila Lukins All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
The Story of The Silver Palate | p. vii |
Chapter 1 To Begin a Great Evening | |
Fancy Finger Food | p. 4 |
Fresh from the Sea | p. 19 |
The Crudites Connection | p. 25 |
The Charcuterie Board | p. 29 |
Dazzlers | p. 40 |
Chapter 2 Soup's On | |
Soups to Start | p. 54 |
Soups of the Sea | p. 60 |
Summer Soups | p. 66 |
Sunday Night Soups | p. 74 |
Chapter 3 Pasta Perfect | |
Piping Hot Pasta | p. 82 |
Summer Pasta | p. 96 |
Chapter 4 The Main Course | |
Chicken Every Way | p. 103 |
Sweet and Savory Meats | p. 118 |
Fork Suppers | p. 128 |
Game | p. 131 |
Catch of the Day | p. 137 |
Baking in Foil | p. 146 |
The Stew Pot | p. 151 |
Chapter 5 Great Garden Vegetables | |
Artichokes | p. 173 |
Asparagus | p. 176 |
Beans | p. 184 |
Carrots | p. 195 |
Eggplant | p. 200 |
Mushrooms | p. 207 |
Potatoes | p. 214 |
Scallions, Leeks, Garlic, Shallots, and Onions | p. 221 |
Tomatoes | p. 231 |
Vegetable Purees | p. 239 |
Chapter 6 Salads | |
Significant Salads | p. 245 |
Summer Salads | p. 260 |
All-American Salads | p. 266 |
Salads of the Sea | p. 273 |
Salads on the Green | p. 277 |
Chapter 7 Cheeses and Breads | |
Artisanal Cheeses | p. 287 |
Best Breads | p. 297 |
Chapter 8 Sweets | |
The Cookie Basket | p. 313 |
American as Apple... | p. 322 |
It's the Berries | p. 334 |
Mousse Magic | p. 344 |
Essentially Chocolate | p. 349 |
Hot from the Oven | p. 358 |
Comforting Conclusions | p. 373 |
Chapter 9 The Brunch Bunch | |
Rise and Shine | p. 385 |
The Big Bread Sandwich | p. 397 |
Brunch Drinks | p. 401 |
Chapter 10 Basics | p. 407 |
Metric Conversion Charts | p. 422 |
Index | p. 423 |