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In one spectacular volume, Julee Rosso and Sheila Lukins, authors of the acclaimed Silver Palate Cookbook and Silver Palate Good Times Cookbook, celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine in all its abundant pleasure and variety.
  • 875 Recipes
  • 33 Chapters
  • Illustrations Throughout
  • Microwave Miracles
  • Entertaining Tips
  • The Panic-Proof Kitchen
  • The New Basics
  • Glossary of Cooking and Wine Terms
  • At-a-Glance Charts: Meats; Fish; Herbs and Spices; Wild and Tame Mushrooms; Grains; Rice; Beans
  • And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip

A celebration of the tastes, ingredients, and dishes that comprise the best of our cuisine.

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Editorial Reviews

Library Journal
Since they have sold the store, Rosso and Lukins could hardly call their new book The New Silver Palate Cookbook , but that, in essence, is what this is. It's a huge cookbook/reference work, filled with information on new ingredients and styles of cooking, practical advice on such subjects as entertaining and choosing wine, and more than 900 recipes. There are all sorts of dishes here, family favorites as well as company food, recipes that seem fresh and new but not, in general, overly trendy. An essential purchase, sure to be in demand.
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Product Details

  • ISBN-13: 9780894803925
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 1/10/1989
  • Pages: 860
  • Sales rank: 0

Meet 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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Read an Excerpt


This is pasta short-order cooking—fifteen minutes maximum—and very tasty.

1 pound penne

2 heads broccoli

3/4 cup extra virgin olive oil

10 large cloves garlic, thinly sliced crosswise

Freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter

1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.

2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.

3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.

4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.

5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot—3 to 4 minutes.

6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill.

8 portions


Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio.

4 cups dry red wine

1 cup homemade beef stock or canned broth

1 pound dried figs

3 pounds sweet potatoes

4 tablespoons (1/2 stick) unsalted butter

3 ducklings (4 1/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces

2 teaspoons coarsely ground black pepper

2 cups dried apricots

6 large cloves garlic

1/4 cup creme de cassis

2 tablespoons dark brown sugar

2 tablespoons chopped fresh Italian (flat-leaf) parsley

1. Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside.

2. Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes, then drain the potatoes and set them aside.

3. Preheat the oven to 350 F.

4. Melt the butter in a large deep flameproof casserole or dutch oven. Brown the ducklings, a few pieces at a time, over medium heat. (While the ducks are browning, it may be necessary to pour off some of the fat. There should be no more than 4 tablespoons in the casserole.) As they are browned, transfer the pieces to a plate.

5. When all the duck has been browned, pour off any remaining fat from the casserole and return it to the heat. Add the remaining 1 cup wine and bring to a boil over medium heat, scraping up any brown bits in the casserole.

6. Return the duckling to the casserole, and sprinkle it with the pepper. Add the figs and their soaking liquid, the potatoes, and the apricots, garlic, creme de cassis, and brown sugar. Stir well, and bring to a boil over high heat.

7. Cover the casserole, transfer it to the oven, and bake for 30 minutes. Then stir it thoroughly, and bake another 30 minutes.

8. Arrange the duck, fruits, and vegetables on a large serving platter. Skim the grease from the sauce. Pour a bit of the degreased sauce over the duck, and sprinkle it with the parsley. Serve the remaining sauce on the side.

8 portions


Tuna must be grilled quickly, since it will dry out badly if overcooked—so watch it carefully. Of course you can also grill tuna under an oven broiler.


1/4 cup fruity olive oil

2 tablespoons fresh lemon juice

1/4 cup chopped scallions (green onions)

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon fennel seeds, crushed

Freshly ground black pepper, to taste

1 1/2 pounds fresh tuna, cut into 2-inch chunks

1 fennel bulb, trimmed and cut into 2-inch pieces

1 red onion, cut into 8 wedges

1. Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight.

2. Prepare hot coals for grilling.

3. On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.

4. Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately.

4 portions

Excerpted from The New Basics Cookbook. Copyright c 1989 by Julee Rosso and Sheila Lukins. Reprinted with permission by Workman Publishing.

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Table of Contents

Preface: Our Next Chapter ix
Introduction: The Basics Become New xii
Fresh Beginnings
Amusements 2
At Table 40
Beautiful Soup 84
Pizza Pizzazz 110
Prime Time Pasta 127
The Risotto Rage 150
Salad Daze 159
The Vegetable Patch
Vegetable Magic 194
Staple Stars
Going With Grains and Beans 308
The Fish Market
A School of Fish 334
Seashore Shellfish 369
Which Came First?
The Chicken (and the Game Hen and the Turkey and the Duck) 392
The Elegant Egg 433
Fire up for Grilling
Hot Off the Grill 456
The Meat Market
Meat Know-How 482
Here's the Beef 486
Chili, Burgers, Meat Loaves, and Hash 516
The South of France 529
The Pig Stands Alone 539
Season to Taste: Herb and Spice Chart 556
For the Love of Lamb 564
Bravo Italia! 581
Taming Game 590
Bread and Cheese Please
A Fresh Loaf 612
The Cheese Course 634
And Everything Nice
Chocolate, the Magnificent Obsession 650
Cake and Coffee 666
The Fruit Orchard 684
Island Fruits 706
Desert Fruits 712
The All-American Pie 714
Nuts About Nuts 735
Cookies and Milk 738
The Proof of the Pudding Is in the Creme Brulee 748
The Soda Fountain 754
The New Basics
Microwave Miracles 766
The Basics 775
The Panic-Proof Kitchen 786
Basic Pantry 790
Glossary of Cooking Terms 792
Conversion Chart 800
Bibliography 801
Index 805
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Minty Roasted Potatoes

Our very favorite potatoes are roasted and then tossed with lots of garlic and fresh mint. Be sure to hide potato them before you serve them, or you'll have less than expected!

  • 8 red new potatoes scrubbed and patted dry
  • 1/4 cup olive oil
  • Coarse (kosher) salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cloves garlic, finely chopped
  • 2 tablespoons coarsely chopped fresh mint leaves or Italian (flat-leaf) parsley
1. Preheat the oven to 350 degrees Farenheit.
2. Prick the potatoes with the tines of a fork and arrange them on a baking sheet. Bake for 1 1/2 hours.
3. Cut the potatoes into quarters and place them in a serving bowl. While they are still hot, toss them with the oil, coarse salt, pepper, and garlic.
4. Gently toss in the mint. Serve hot or at room temperature.

4 portions

Shrimp on a Bed of Leeks

Light and easy to prepare, this dish makes a meal. The leeks and shrimp still have a slight crispness to them, in both flavor and texture, when cooked in the microwave. It's delicious served over couscous in shallow soup plates.

  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 2 leeks (white part and 1/2 inch green), well rinsed and cut into fine julienne
  • 1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 4 ripe plum tomatoes, cut into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined
1. Place the lemon juice, oil, and butter in a 2- to 21/2 -quart microwave-safe casserole with a lid. Cover and cook on high power (600 to 700 watts) for 2 to 21/2 minutes.
2. Add the leeks, parsley, and rosemary. Sprinkle with the sugar and pepper. Stir well, cover, and cook another 2 1/2 minutes.
3. Add the tomatoes, stir, cover, and cook 2 minutes. Then add the shrimp, and toss well with the vegetables and liquid. Cover and cook, stirring once, until the shrimp are done but not overcooked, 4 1/2 to 5 1/2 minutes.

4 portions

Hot and Sassy Cornbread

If Fats Waller were around, he'd write a song about this cornbread. Made with cornmeal, sweet corn kernels, and jalapeno pepper, this is just grand! And right up Fats' alley.

  • 1 cup stone-ground yellow cornmeal
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • Freshly ground black pepper, to taste
  • 1 cup canned cream-style corn
  • 1/2 cup corn kernels
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 tablespoon (packed) light brown sugar
  • 1 to 2 fresh jalapeno peppers, minced
1. Preheat the oven to 400 degrees F. Butter an 8-inch square baking pan.
2. Toss the dry ingredients together in a mixing bowl.
3. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture, stirring just until blended. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared pan.
4. Bake until the top is golden and a knife inserted in the center comes out clean, 25 minutes.

Cool slightly in the pan before cutting into squares.

Excerpted from The New Basics Cookbook. Reprinted with permission by Workman Publishing.

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