The Silver Palate Cookbook

Name: The Silver Palate Cookbook
Brand: Workman
Price: 57.99 AUD

25th Annivesary Edition Pap

By: Sheila Lukins, Julee Rosso

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Paperback | 20 April 2007 | Edition Number 1

At a Glance

Paperback
452 Pages

Edition Type
Special edition

Dimensions(cm)
30.1 x 19.7 x 5.1

Paperback

$57.99

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In 1982, Workman published a collection of 350 remarkable recipes from The Silver Palate, the first gourmet carry-out shop in Manhattan - and history was made. Everything about the book, its look, its voice, its quirky sidebars, but especially its recipes, was new and exciting. Home cooks finally had a book that gave them the wherewithal to prepare new cuisine that was, until then, only available in their favourite restaurants. It was the beginning of the food revolution, the chef as superstar. Without a restaurant, without the aid of a television show, Sheila Lukins and Julee Rosso and The Silver Palate became household names. Their dishes became classics: Chicken Marbella, Curried Butternut Squash Soup, Brie Wrapped in Filo, Chilli for a Crowd, Marinated Chevres, Raspberry-Sauternes Dessert Soup, and White Sangria. For the millions of fans who have dog-eared copies of "The Silver Palate Cookbook" and the millions more who grew up on Silver Palate food, comes a special anniversary edition that combines the celebrated recipes with gorgeous photographs of the food in full colour.

Industry Reviews

"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

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