Cover image for The Silver Palate cookbook
The Silver Palate cookbook

Publication Information:
New York : Workman Publishing, c1982.
Physical Description:
xiii, 362 p. : ill. ; 26 cm.
General Note:
Includes index.

On cover: Delicious recipes, menus, tips, lore from Manhattan's celebrated gourmet food shop.
Subject Term:
Added Corporate Author:


Material Type
Call Number
Item Available
Book 641.5 ROS 1 1

On Order



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, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club , Quality Paperback Book Club , Book-of-the-Month Club's HomeStyle Books , Better Homes & Gardens Family Book Service , and the ABA Basic Booklist . A James Beard Book Awards inductee into the cookbook Hall of Fame.

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.



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 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

Prefacep. vii
The Story of The Silver Palatep. xi
Chapter 1 To Begin a Great Evening
Fancy Finger Foodp. 4
Fresh From the Seap. 15
The Crudites Connectionp. 20
The Charcuterie Boardp. 23
Dazzlersp. 32
Chapter 2 Soup's On
Soups to Startp. 45
Soups of the Seap. 48
Summer Soupsp. 54
Sunday Night Soupsp. 59
Chapter 3 Pasta Perfect
Piping Hot Pastap. 67
Summer Pastap. 78
Chapter 4 The Main Course
Chicken Every Wayp. 85
Sweet and Savory Meatsp. 97
Gamep. 107
Catch of the Dayp. 112
Baking in Foilp. 119
The Stew Potp. 124
Chapter 5 Great Garden Vegetables
Artichokesp. 141
Asparagusp. 144
Beansp. 152
Carrotsp. 161
Eggplantp. 65
Mushroomsp. 170
Potatoesp. 176
Scallions, Leeks, Garlic, Shallots and Onionsp. 182
Tomatoesp. 190
Vegetable Pureesp. 195
Chapter 6 Salads
Significant Saladsp. 201
Summer Saladsp. 213
All-American Saladsp. 218
Salads of the Seap. 223
Salads on the Greenp. 226
Chapter 7 Cheeses and Breads
The Cheese Boardp. 235
Best Breadsp. 241
Chapter 8 Sweets
The Cookie Basketp. 255
American as Applep. 263
It's the Berriesp. 274
Mousse Magicp. 283
Essentially Chocolatep. 287
Hot from the Ovenp. 295
Comforting Conclusionsp. 306
Chapter 9 The Brunch Bunch
Rise and Shinep. 315
Brunch Drinksp. 328
Chapter 10 Basicsp. 331
The Silver Palate Product Listp. 347
Indexp. 349