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The Silver Palate Cookbook (1982)

de Julee Rosso, Sheila Lukins, Michael McLaughlin

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1,437159,397 (3.95)15
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.… (més)

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Es mostren 1-5 de 15 (següent | mostra-les totes)
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.
  donnawolfe | Feb 21, 2016 |
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 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. ( )
  nbmars | Feb 22, 2015 |
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 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. ( )
  bookczuk | May 9, 2013 |
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. ( )
  E.J | Apr 3, 2013 |
Oh, the eighties. What marvelous, ridiculous foodie ideas you had. *sigh* Back when capers were an adventure.

That said, this is the first place I encountered the idea of using aluminum foil instead of parchment paper for cooking en papillote, and I will never not be grateful for that. ( )
  cricketbats | Mar 30, 2013 |
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Nom de l'autorCàrrecTipus d'autorObra?Estat
Rosso, Juleeautor primaritotes les edicionsconfirmat
Lukins, Sheilaautor principaltotes les edicionsconfirmat
McLaughlin, Michaelautor principaltotes les edicionsconfirmat
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Data original de publicació
Gent/Personatges
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Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
Esdeveniments importants
Pel·lícules relacionades
Premis i honors
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Epígraf
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The discovery of a new dish does more for the happiness of mankind than the discovery of a star. - Brillat-Savarin, 1838
Dedicatòria
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Molly, Annabel, Richard, June and Frank Who have always been there for us - We love you very much
Primeres paraules
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Preface:  We agree-food has long been our passion.
Citacions
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(Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra.)
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Editor de l'editorial
Creadors de notes promocionals a la coberta
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Wikipedia en anglès (1)

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.

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