Status
Available
Call number
Publication
Workman Publishing Company (1982), Paperback, 384 pages
Description
"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.
User reviews
LibraryThing member boeflak
I have an entire cabinet full of cookbooks. The Silver Palate is the one that gets used perhaps 80 percent of the time. Never have I gotten more raves from my cooking, and rarely have I found many of the recipes delightfully easy to prepare.
For the quickest most delicious soup, try the recipe for
For the quickest most delicious soup, try the recipe for
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Carrot-Orange Soup. Show Less
LibraryThing member herschelian
This is a wonderfully useful cookbook which I use a great deal. The recipes are really good, variations on dishes we all know quite well given a twist. For me the only hassle is that the measurements are all American so I have to convert them to metric. There is one recipe which, every time I make
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it for a dinner, people ask me for it! Broccoli, creme fraiche and parmesan puree. Show Less
LibraryThing member heidialice
I have not delved as deeply into this cookbook as some of the others, but the recipes I have tried are tasty and generally a variation on a classic. While not solely vegetarian, there is plenty for a vegetarian to enjoy. There are a few in here that are in my regular rotation, including the egg
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salad with dill. Show Less
LibraryThing member noonwitch
I learned how to cook beyond basics from this cookbook. I've made several recipes, including both of the tomato sauce recipes, and all have turned out well.
LibraryThing member Linda_22003
I just bought this for myself for Christmas, to replace my original 1982 copy which is falling apart from constant use. It's still my first "go to" source when planning a dinner for friends. Just watch out for the Greek lemon soup - you could point bricks with it!
LibraryThing member beachgirl66
Another book gifted to me from my former chef relatives. I love this book! I have the 25th Anniversary edition so this completes my set (at least I think it does.)
As always there's great info on entertaining, etc. but of course that's mostly replaced by information from more recent releases. It's
You can never go wrong with one of these recipes, especially if you are having friends over for dinner. Anything I've made has been delicious. This has always been, and still is one of my favorites!
As always there's great info on entertaining, etc. but of course that's mostly replaced by information from more recent releases. It's
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still nice to take a look back and remember though.You can never go wrong with one of these recipes, especially if you are having friends over for dinner. Anything I've made has been delicious. This has always been, and still is one of my favorites!
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LibraryThing member E.J
Fantastic recipes and I loved the information sidebars everywhere. Probably not the healthiest food in the world, special occasion for the most part, but especially the dessert section was wonderful.
LibraryThing member bookczuk
Lovely little cookbook, written by the friend of a friend, and given to me by another friend. I've used many recipes from this one, but particularly liked the chicken marabella (which sounds bettern than chicken with prunes), which was easy to prepare when serving large groups. Most memorable
Packing away now as we declutter the house, preparing to put it on the market.
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dinner was out at Sunset Beach, NC at a beach house there for 10 of us.Packing away now as we declutter the house, preparing to put it on the market.
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LibraryThing member donnawolfe
Fabulous. The first book to use spices with abandon, as if we weren't counting the peppercorns before we went to bed. Rich, luscious, changed the way I think about food. Incredibly well-tested.
LibraryThing member nbmars
This is not a new cookbook, but there is a reason why it is has remained popular since it first appeared in 1982. As far as I’m concerned, the main reason is the cakes. Yes, the ratatouille is wonderful, and the Tarte Saint-Germain is delicious, but who offers cake recipes like this in these
For example, ordinarily, I wouldn’t pick banana cake out of a pile of cake. But their banana cake is moist and lush and covered in scrumptious cream cheese frosting. The same frosting goes on their carrot cake, which is the best I’ve ever had, even though I omit two of the ingredients, coconut and pineapple. (You can easily find the recipe from the cookbook for this popular cake online, such as at this site. And by the way, it calls for pureed carrots. As if I would use, and therefore have to wash, the food processor. I buy baby food carrots. That counts as pureed, right?)
Most of the recipes are accompanied by something extra: a color photo, a suggested menu, or a quote (“...I had but one penny in the world, thou shouldst have it to buy gingerbread” from William Shakespeare’s “Love’s Labor’s Lost” and my sentiments exactly. Well, maybe not the sharing part, but definitely the gingerbread part.) There are also intermittent sections with background information about food, such as an explanation of the different kinds of olive oil, or a review of the differences among various mushrooms or salad greens. Occasionally there are anecdotes by the authors about a recipe or advice on cooking techniques, such as cooking bacon or making the perfect omelet.
Evaluation: There is a wealth of information in this colorful cookbook, and everything I have tried in it has been outstanding.
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calorie conscious times? That is to say, it does not exactly seem like you could eat a lot of their cakes without showing some effects, but if you just exercise self-control (ha ha, a little humor there) you won’t regret it!For example, ordinarily, I wouldn’t pick banana cake out of a pile of cake. But their banana cake is moist and lush and covered in scrumptious cream cheese frosting. The same frosting goes on their carrot cake, which is the best I’ve ever had, even though I omit two of the ingredients, coconut and pineapple. (You can easily find the recipe from the cookbook for this popular cake online, such as at this site. And by the way, it calls for pureed carrots. As if I would use, and therefore have to wash, the food processor. I buy baby food carrots. That counts as pureed, right?)
Most of the recipes are accompanied by something extra: a color photo, a suggested menu, or a quote (“...I had but one penny in the world, thou shouldst have it to buy gingerbread” from William Shakespeare’s “Love’s Labor’s Lost” and my sentiments exactly. Well, maybe not the sharing part, but definitely the gingerbread part.) There are also intermittent sections with background information about food, such as an explanation of the different kinds of olive oil, or a review of the differences among various mushrooms or salad greens. Occasionally there are anecdotes by the authors about a recipe or advice on cooking techniques, such as cooking bacon or making the perfect omelet.
Evaluation: There is a wealth of information in this colorful cookbook, and everything I have tried in it has been outstanding.
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LibraryThing member RoseCityReader
Before there was a Food Network, Iron Chef, or even a Martha Stewart magazine, there was The Silver Palate. Julee Rosso and Sheila Lukins may not be classical chefs, and they did not revolutionize restaurant cooking like Alice Waters or Thomas Keller, but they did more to change the way Americans
Full review posted on Rose City Reader.
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cooked in their homes than anyone since Julia Child first trussed a chicken on t.v.Full review posted on Rose City Reader.
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LibraryThing member MrsLee
This made for pleasant reading and lots of ideas for entertaining. Too bad I'm past the age where I want to entertain. I haven't tried the recipes yet. Many of them are for basic foods but with some flair. They seem easy enough, and I will no doubt try some of them in the future. Some depend on
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one's locality. In my rural area, I do not have access to the food shops the author's take for granted in New York City, so many of the cheeses, specialty meats, etc. are not available to me. That's ok, I know how to make substitutions for many of them, and if I want to pay large prices, I'm sure I could order some from my local grocery or online. I think much of this book is geared toward up and coming young folks in the city who want to entertain and make a show of it to impress their coworkers or bosses. Show Less
Subjects
Awards
IACP Cookbook Award (Winner — 2014)
Language
Original publication date
1982
Physical description
384 p.; 10 inches
ISBN
0894802046 / 9780894802041
UPC
019628004024