The Silver Palate Cookbook

The Silver Palate Cookbook

by Julee Rosso, Sheila Lukins

Paperback(25th Anniversary Edition)

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"This is the book that changed the way America cooks."—Barbara Kafka

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.

This twenty-fifth anniversary edition is enriched with full-color photographs throughout.

Product Details

ISBN-13: 9780761145974
Publisher: Workman Publishing Company, Inc.
Publication date: 04/20/2007
Edition description: 25th Anniversary Edition
Pages: 464
Sales rank: 57,397
Product dimensions: 7.00(w) x 9.90(h) x 1.00(d)

About the Author

Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine.

Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.

Read an Excerpt

Chicken Marbella
from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

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 successfully be divided to make a smaller amount if you wish.

16 pieces, 10 or more portions

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° F.

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 juice over chicken.

Table of Contents

Chapter One: To Begin a Great Evening
Fancy Finger Food
Fresh From the Sea
The Crudités Connection
The Charcuterie Board

Chapter Two: Soup’s On
Soups to Start
Soups of the Sea
Summer Soups
Sunday Night Soups

Chapter Three: Pasta Perfect
Piping Hot Pasta
Summer Pasta

Chapter Four: The Main Course
Chicken Every Way
Sweet and Savory Meats
Fork Suppers
Catch of the Day
Baking in Foil
The Stew Pot

Chapter Five: Great Garden Vegetables
Scallions, Leeks, Garlic, Shallots, and Onions
Vegetable Purées

Chapter Six: Salads
Significant Salads
Summer Salads
All-American Salads
Salads of the Sea
Salads on the Green

Chapter Seven: Cheeses and Breads
Artisanal Cheeses
Best Breads

Chapter Eight: Sweets
The Cookie Basket
American as Apple…
It’s the Berries
Mousse Magic
Essentially Chocolate
Hot from the Oven
Comforting Conclusions

Chapter Nine: The Brunch Bunch
Rise and Shine
The Big Bread Sandwich
Brunch Drinks
Chapter Ten: Basics
Metric Conversion Charts


What People are Saying About This

From the Publisher

"A wonderful cookbook. How nice to have a beautifully illustrated version of it."
— Martha Stewart

Customer Reviews

Silver Palate Cookbook 4.1 out of 5 based on 0 ratings. 12 reviews.
Guest More than 1 year ago
When I first began to learn how to cook I was overwhelmed with the array of cookbooks on the market. I purchased several compilations and found many of the recipes to have uneven results. You could spend an hour on a recipe only to have it turn out to be the blandest meal ever produced. In came The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. This cookbook was notable for breaking away from traditional American fare, creating celebrated innovative American recipes and incorporating fresh ingredients. It now seems like a staid proposition, but twenty-five years ago, using fresh ingredients was a novel idea. While some cookbooks are formidable in size, The Silver Palate perfectly hits its stride with just enough recipes, covering finger food, fish, cheese, meat, dessert, vegetable and drink dishes. The most wonderful part of this book is that the recipes are uniformly fantastic. Chili for a Crowd, Minty Cucumber Salad, and the favorite, Chicken Marabella, are not only simple in their execution, they are delicious. Although I haven't made a dent in the dessert section, for fear of changing my entire diet solely to sweets, the dessert recipes I have tried are scrumptious. The book is enhanced with sidebars that explain how to cook herbs, or prepare edible flowers. The only cautionary note is that The Silver Palate includes a hefty amount of rich ingredients, which today, you can easily find substitute products and still get the same excellent results. Quill says: Cookbooks come and go, but this one will endure for the ages.
heidialice on LibraryThing More than 1 year ago
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 salad with dill.
noonwitch on LibraryThing More than 1 year ago
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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
My softbound book is well used and I am very happy to have found a digital copy. This is not just a great cookbook, but also a great read. The anecdotes and side panel information are really what make this book stand out. The recipes always turn out well, a definite plus.
Anonymous More than 1 year ago
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Guest More than 1 year ago
This original edition of this cookbook has been in my mother's kitchen for as long as I can remember. The recipes she found in it helped make it the warm, fragrant, delicious place that I remember. Now that I'm newly married, this new edition has found a permanent place in my kitchen. Some of my husband's and my favorite recipes are from this cookbook! It's a must-have for any kitchen.
Guest More than 1 year ago
While a number of the recipes tend to be pretentious, some of them are so simple they defy reason. The pasta with tomatoes and brie is absolutely fantastic and is so easy to put together, it's ridiculous. And the Chicken Marbella is fantastic as a buffet dish, but it's even better cold.
Guest More than 1 year ago
If you want to cook with flair, this is the book for you! The Silver Palate Cookbook is an excellent addition to any kitchen. All of the recipes are easy to follow and the results are excellent. Truly one of the best cookbooks in my collection.