The Silver Palate Cookbook
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Product Description
With over 2.2 million copies in print, the widely acclaimed The Silver Palate Cookbook is firmly customary 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 Broth, 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 Broth. 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 tree Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.Amazon.com Review
The Silver Palate, a tiny but notable New York eatery, won several national awards and distributed their packaged goods to fine food stores across the country. Owners Julee Rosso & Sheila Lukins wrote The Silver Palate Cookbook so that lovers of their chunky apple cake with cider glaze or their fruit-stuffed Cornish hens can re-make these dishes at home. In addition to a lively collection of recipes that are suitable for both entertaining and everyday, there are valuable menu and serving suggestions, literary quotes, food guides, food lore and whimsical illustrations by Ms. Lukins. The book won the 1991 James Beard Cookbook Award.
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I establish out about this cookbook from a column in the New York Times and chose to try it. According to the NYT column, the recipes are very excellent, along with being simple and quick to prepare. I have not as yet tried all the recipes, but the ones I have tried are outstanding. I would call the recipes “sophisticated” compared to most cookbooks for everyday eating these days. The recipes I have tried have been simple to prepare, and provide delightful and unusual flavors (at least by my experience). I look forwards to building more of these recipes and plot to use this book for everyday eating as well as entertaining.
Reader’s Rating: 2 / 5
Sorry guys, I looked forwards to effective on recipes from this cookbook due to the very enthusiastic reception it received from the media. The graphics of the book are truly gorgeous. The recipes but, hmmm, try again. I followed a simple recipe for Apple Crisp and got a terrible result. I now go to respected standard cookbooks for my Apple Crisp recipe and the ancient family tree favorite permanently turns out fantastic. Really people, the recipes are NOT the stuff of greatness. Graphics? Fantastic. Photography? Fantastic? Recipes? You have got to be kidding
Reader’s Rating: 1 / 5
I was disappointed by this cookbook. I know many people who swear by it, but I have establish the recipes uninspiring. Many of the recipes sound appealing, but when I’ve tried them they have mostly turned out unappealing and flavorless. There are better books out there.
Reader’s Rating: 2 / 5
So I spent all weekend and $$$ building the Cassoulet from this cookbook.
When I got done, my mother-in-law commented that it tasted like “pablum”. She was being charitable. It was dreadful.
I haven’t made too many more recipes from the book – this one was enough to scare me away.
Reader’s Rating: 2 / 5
It has alot of different recipes not your usual run of the mill.
Reader’s Rating: 4 / 5