The Silver Palate Cookbook

In 1982, Workman published a collection of 350 remarkable recipes from The Silver Palate, the first gourmet carry-out shop in Manhattan - and history was made. Everything about the book, its look, its voice, its quirky sidebars, but especially its recipes, was new and exciting. Home cooks finally had a book that gave them the wherewithal to prepare new cuisine that was, until then, only available in their favourite restaurants. It was the beginning of the food revolution, the chef as superstar. Without a restaurant, without the aid of a television show, Sheila Lukins and Julee Rosso and The Silver Palate became household names. Their dishes became classics: Chicken Marbella, Curried Butternut Squash Soup, Brie Wrapped in Filo, Chilli for a Crowd, Marinated Chevres, Raspberry-Sauternes Dessert Soup, and White Sangria. For the millions of fans who have dog-eared copies of "The Silver Palate Cookbook" and the millions more who grew up on Silver Palate food, comes a special anniversary edition that combines the celebrated recipes with gorgeous photographs of the food in full colour.