Silver Palate Cookbook

Workman Publishing
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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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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.

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Additional Information

Publisher
Workman Publishing
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Published on
Nov 1, 2011
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Pages
467
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ISBN
9780761170402
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Best For
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Language
English
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Genres
Cooking / Courses & Dishes / General
Cooking / History
Cooking / Methods / Gourmet
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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For women with an appetite for life -- the Get 'Em Girls' new cookbook is filled with recipes that will make every occasion one to savor!

Who is a Get 'Em Girl? She's a smart, savvy urban professional with a great job, loyal friends, and plenty of style. Still, the working world can really limit time with loved ones and the big city can get very lonely. But here's a well-known fact: Cooking for special ones is more meaningful (and cheaper) than dining out. The Get 'Em Girls' Guide to the Perfect Get-Together will inspire you to round up those special people and show them just how much they matter!

Birthday, family reunion, picnic, baby shower, dinner party, holiday feast, or just poker night -- whatever the occasion -- The Get 'Em Girls' Guide to the Perfect Get-Together has you covered from tips on organizing to setting the mood for a party and more than 140 easy and delicious recipes, including:

- Maple Pecan Crumble French Toast Casserole for a Sunday brunch to impress your new sweetheart's parents

- Lump crab salad tea sandwiches to add a delicious touch to a baby shower

- Spice-rubbed grilled tilapia for a fantastic family reunion

-Beer-batter shrimp with spicy tartar sauce for a knockout fight night bash

- A sinfully good "Cocoa Cure Chocolate Martini" for an in-house cocktail party

And much more! With their trademark witty commentary and innate flair, the Get 'Em Girls dish the secrets to creating mouthwatering, unforgettable meals that don't require hours of planning, dicing, and fretting -- short on prep time but long on taste. This guide to entertaining is a can't-fail classic and a must-have in your kitchen!
At Home with the Biggest Names in Food

This incredible, never-before-assembled collection of recipes offers a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less.

For example, Curtis Stone whips up delicious Charcoal-Grilled Rib Eye Steaks & Boccolini, while Stephanie Izard prepares a fabulous Stir-Fried Eggplant and Sesame Cucumber Salad. For her choice, Naomi Pomeroy makes a mouthwatering Pasta Amatriciana. These aren’t complicated, fussy recipes. They’re stress-free dishes the chefs fall back on to impress those closest to them—and ones you can easily duplicate in your own home kitchen.

With more than 180 personal recipes, secret tips, inside advice, beverage pairings, and music playlists—plus gorgeous full-color photos—you’re set up for success no matter the occasion. It’s only a matter of time before someone special drops by.

Chefs include:

MING TSAI
CURTIS STONE
STEPHANIE IZARD
NAOMI POMEROY
HUGH ACHESON
LIDIA BASTIANICH
RICK BAYLESS
MICHELLE BERNSTEIN
JOHN BESH
SUSAN FENIGER
ANDY HUSBANDS
SEAN BROCK
EDWARD LEE
ANITA LO
JENN LOUIS
TIM LOVE
JONATHAN WAXMAN
MARC MURPHY
CHARLIE PALMER
CARLA PELLEGRINO
ERIC RIPERT
AARÓN SÁNCHEZ
DANIEL BOULUD
ROBERT DEL GRANDE
KATIE BUTTON
SHAUN HERGATT
GAVIN KAYSEN
KRISTEN KISH
MICHAEL WHITE
ANDREW ZIMMERMAN
JODY ADAMS
ZOI ANTONITSAS
NYESHA J. ARRINGTON
CLARK BARLOWE
JOEY BEATO
EMMA BENGTSSON
JONATHAN BENNETT
DANTE BOCCUZZI
STUART BRIOZA & NICOLE KRASINSKI
ZACK BRUELL
CESARE CASELLA
JIM CHRISTIANSEN
SONYA COTÉ
GREG DENTON & GABRIELLE QUIÑÓNEZ DENTON
TIFFANY DERRY
TRACI DES JARDINS
RON DUPRAT
FORD FRY
KENNY GILBERT
MARIA HINES
CHRIS HODGSON
LINTON HOPKINS
MATT HOYLE
MIKE ISABELLA
JENNIFER JASINSKI
JOSEPH “JJ” JOHNSON
JEAN JOHO
DOUGLAS KATZ
TONY MAWS
RYAN MCCASKEY
TORY MILLER
BRUCE MOFFETT
MATT MOLINA
KEVIN SBRAGA
BARTON SEAVER
ALON SHAYA
BRYCE SHUMAN
ANA SORTUN
ANGELO SOSA
SUSAN SPICER
ETHAN STOWELL
BILL TELEPAN
BART VANDAELE
JOANNE WEIR
ERIC WILLIAMS

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.

One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”



 
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