The collection, whose recipes range from hors d'oeuvres to sweets, now arrives in a 25th-anniversary edition, which reproduces the original text and adds color photos throughout, often dropped into the text pages. All the old favorites, including Marinated Eggplant Livia, Chicken Marbella, Blanquette de Vaeu, and Blackberry Mousse are present, along with information about ingredients, menus, quotes, and other asides--all the things that help make the book such a pleasure. It's hard to imagine a cook--and especially one who entertains--not owning Silver Palate. This printing, which includes a retrospective foreword, offers more satisfaction still while reiterating the reasons for the book's enduring appeal. --Arthur Boehm

Twenty five years ago seems like the distant past but we still make ratatouille the same way and who would have ever dreamed that so many people would say to us, "I had Chicken Marbella at a dinner party last week and I just loved it." It took slight madness to open our little store in 1977. Florence Fabricant was writing an article on the renaissance of Columbus Avenue, where our shop was opening, we needed a name, she was on a deadline and called and said, "What are you calling your store?" We didn't know. "Why don't you call it The Silver Palate," she said. We loved it. It took sheer bravery in 1982 to write our book--who would need to buy food in our store any longer once they had all of our recipes? But that never happened for one hour. In fact, it helped us go national even further. Here we are, 25 years later, celebrating with a brand new edition of our book that finally highlights our recipes with vibrant color photographs. I once picked up the phone and someone on the other end said, "Sheila, I just baked the Decadent Chocolate Cake and my cake doesn't look like the drawing." I didn't know how to reply. I assured them the taste made up for the looks. It's bittersweet, but those problems are solved forever. While different, the color adds an exciting new dimension to the cookbook that has been a treasure to so many cooks for two and a half decades. Julee and I had a fantasy food partnership and the publication of this book has given us the opportunity to spend some wonderful time together.

Continue Reading A Brief History of The Silver Palate Cookbook

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A Springtime Menu for Amazon.com
When the weather warms us up, there is no more welcome beginning to a meal that a light swirl of noodles tangled up with crisp spring vegetables. Follow this amusing starter with a succulent roast leg of lamb, the meat we all long for in the spring. Serve our Swiss Gratin Potatoes and some haricots verts alongside. A delightful finale to this springtime luncheon is a moist carrot cake with cream cheese frosting or a delicate strawberry mousse. --Sheila Lukins and Julee Rosso Miller

Pasta Primavera Gregory

Roast Lamb with Peppercorn Crust

Carrot Cake

Strawberry Mousse

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Most of the recipes contained in this volume are relatively easy to prepare, with some requiring more time and effort than others. The techniques do not require any special knowledge, and the recipes are logically laid out, with numbered steps and clear English. You'll find easily assembled dishes such as "Tomato, Montrachet, and Basil Salad" as well as the much more complicated "Layered Vegetable Terrine." My favorite recipes are "Marinated Beef Salad," "Curried Butternut Squash Soup," "Tarragon Chicken Salad," "Skewer Shrimp and Proscuitto," "Salmon Mousse," and "Coconut Macaroons." I can't come close to listing all the successful recipes I've prepared from this cookbook, although I occasionally find one that I don't like. Because most of the ingredients are now readily available in a good supermarket, you can assemble what you need without hassle.

Anyone with a minimal amount of cooking experience should be able to succeed with these recipes. They are especially great for company since you can select impressive recipes that don't require long hours in the kitchen.


The Return of a Beloved Friend   May 27, 2007
 29 out of 30 found this review helpful

I've had this cookbook for 25 years, and while the recipes are the same, there is some new commentary, and the pix are now photos instead of the original drawings. While not altogether more helpful in that respect, my old and beloved version is tattered, stained, and really deserves to retire from almost daily use. I have met more interesting people over Chicken Marbella all over the world than any other recipe I "do." It has been a family fixture every July 4th at Lake Almanor for 25 years. I've had it at Passover at friends' homes; and bcs of it renewed relationships with women who really would have preferred to avoid me forever. Sounds weird? Well, there is little in life that crosses all political, religious and emotional borders like food; and there is even less like Chicken Marbella, which can even spark conversations in Urdu (which I do not speak, yet we managed to communicate to each other our passion about CM). If you try nothing else, and believe me, you will try a lot else, do the CM. The ingredient list appears long, but it is very easy. In fact, there is nothing in this whole book that is difficult, yet the results are deeply complex and pleasurable. Rosso and Lukins make me look like a chef instead of a cook and I will bless them forever for it. If you don't have a copy of Silver Palate, try it. If you do have one, you already know what I'm talking about, and you NEED a replacement just as I did.


The Only Cookbook You Need   October 22, 2005
 19 out of 19 found this review helpful

I am on my third copy of this brilliant, all-inclusive, food lover's cookbook. My first copy took me through my late twenties and well into my thirties, while learning the basics in Northern California.

My second copy traveled the world with me through my adventuring forties. Now, as I approach fifty, I have a brand-spanking-new copy of The Silver Palate in my kitchen here in England. Thousands of meals later, this book is as fresh to me as I was when I first spied it at my local bookstore. Those were the days. Remember when we actually went outdoors and bought books at independent bookstores?

The Silver Palate is always the first cookbook I reach for when I want to check out a gingerbread recipe, prepare a Thanksgiving feast for 12, or whip up an insanely romantic spread for two. It is an invaluable resource for nearly everything to do with making a wonderful meal. If you have only one cookbook in your kitchen, this is the one to have. Promise.


Not a Bad Recipe in It!!!   May 29, 2007
 14 out of 14 found this review helpful

I've enjoyed using my updated "Silver Palate Cookbook". Believe it, or not, up until just recently, I had ALL the cookbooks by Rosso and Lukins EXCEPT for the "Silver Palate". I had heard from my friends how great it was and had even tasted the results, but I just hadn't picked it up. Not until my husband went ahead and bought this edition for me, a couple of weeks ago, did I finally get in on the act. I have MANY cookbooks in my collection, but lately this has been the first one I pick-up. I haven't any plans to purchase anymore cookbooks. I think my collection is now complete!!!