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The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

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    Notes about this Book

    • nomadchowwoman on January 17, 2010

      With this book, published just as I was teaching myself to cook, I became obsessed. I learned to care about ingredients, appreciate olive oils, vinegars, fresh herbs. I've probably made more recipes from The Silver Palate than any other in my collection.

    • crjoburke on December 26, 2009

      Historic and authentic Italian recipes. Every Italian bride receives this book

    Notes about Recipes in this Book

    • Chunky apple walnut cake

      • jzanger on September 27, 2010

        This cake has it all: it's moist, full of apple flavor, and it's got booze goin' on! Really, it's consistently impressive and delicious, and you need it in your life.

    • Chicken Marbella

      • Laura on November 05, 2010

        I know this is a really popular dish, howver, I have to say, I'm just not crazy about it.

      • KarenS on September 18, 2011

        Love this recipe! The play of sweet, sour, salty, savory flavors is marvelous. Plus it's a great make ahead dish for a crowd -- marinate it the night before, dump on a baking sheet and stick in the oven. I use a generous variety of dried fruits, especially apricots, not just prunes, and I quarter them so they scatter more nicely. I use skinless, bone-in chicken thighs rather than a whole chicken. I'm pretty generous with the capers and olives. And I never put the brown sugar on (which isn't even on the EYB list) -- I accidentally left it off the first time, and thought the dish was plenty sweet without it.

    • Navarin of lamb

      • Laura on April 14, 2011

        I have owned this book for at least 20 years and yet I had never made this recipe before. I chose it as a way to use up some homemade beef stock that has been in my freezer since January. This is a nice, light spring stew, not to be confused with a hearty stew. The sauce was, as intended, quite thin, although tasty. It did not have the depth of flavor of a heartier stew, it was more delicately flavored. I realize that the snow peas were intended to compliment the spring-like nature of the stew, but they really didn't work for me. I'd replace them with mushrooms and new potatoes. I'd also add more pearl onions.

    • Braised short ribs of beef

      • Laura on November 14, 2009

        I couldn't find this in the index despite looking under several different words. Finally found it by browsing through the book -- it's on page 129. Made this last night and it was quite good, although I expect it will be even better as leftovers tonight as the flavors will have had more time to deepen.

    • Creamy coleslaw

      • AgusiaH on May 02, 2012

        Nice flavour. I added napa cabbage instead of green cabbage, some finely chopped celery and substituted natural yogurt for sour cream.

    • Chili for a crowd

      • Salt on May 24, 2011

        This chili is outstanding! The use of sausage in it is wonderful. We have been making this for years without the beans...I always add a little extra mustard. Terrific flavor - even better the next day.

    • Raspberry chicken

      • Salt on May 24, 2011

        Although the name and flavor of this might seem unusual or unconventional.... it is divine and a flavor/dish not to be forgotten. Our go to chicken dish for years. A real keeper. I am always surprised that chicken marbella gets the spotlight..this is much superior and complex flavor! Try this one!

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    Reviews about Recipes in this Book

    • Salad Niçoise

      • Tea & Cookies

        I’ve since made this dish for a million potlucks and picnics, always to great acclaim. It may not be absolutely traditional, especially in the olive department, but it’s really quite good.

        Full review

    • Linzer hearts

      • Tea & Cookies

        I have a soft spot in my heart for Linzer Torte, from my time living in Austria, and these cookies play off the traditional flavors of nuts and fruit jam.

        Full review
    • ISBN 10 0894802046
    • ISBN 13 9780894802041
    • Linked ISBNs
    • Published Jun 30 1991
    • Format Paperback
    • Language English
    • Edition New edition
    • Countries United States
    • Publisher Workman Publishing
    • Imprint Workman Publishing

    Other cookbooks by this author

    The Silver Palate Cookbook

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    Average rating of 4.5 by 21 people

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