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With one purpose only—to bring friends and family together—Sheila Lukins invites you to Celebrate!, with a full-color revel of a cookbook featuring 43 menus and over 350 knockout recipes. Infused with high spirits and chock-full of ideas, it is a book of cooking and entertaining that enlivens traditional Thanksgivings, brunches, and backyard barbecues, and inspires festive gatherings throughout the year with new reasons to eat, drink, and make merry.

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With one purpose only—to bring friends and family together—Sheila Lukins invites you to Celebrate!, with a full-color revel of a cookbook featuring 43 menus and over 350 knockout recipes. Infused with high spirits and chock-full of ideas, it is a book of cooking and entertaining that enlivens traditional Thanksgivings, brunches, and backyard barbecues, and inspires festive gatherings throughout the year with new reasons to eat, drink, and make merry.

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Editorial Reviews

Publishers Weekly
Celebrated cookbook writer Lukins (co-author, The Silver Palate and The New Basics) delivers a glossy full-color volume encompassing almost all the possible celebrations in life. Following the year from a New Year's Day Breakfast through an Academy Awards Bash to Chanukah and Christmas, she then continues with the myriad of life-affirming occasions-new job, graduation, bridal shower. Each celebration is prefaced with a menu and description of the dishes, often with a suggestion for presentation that is sure to enhance the occasion. The recipes vary in complexity, but the clear instructions and the sprinkling of helpful tips put them within the reach of most cooks. As in her other books, Lukins delivers a wide range of delightful dishes drawing on modern, fashionable, traditional and international inspirations, from the simple yet effective Summer Corn Soup (Midsummer Night's feast), with its unusual use of lemongrass, to the appropriately named Devil's Food Cake for Halloween and a Luscious Leek Frittata that is sure to perk up any Sunday morning. For "The Big Raise," Lukins recommends an appetizer of Blushing Lobster Cocktail and a main course of Rich Man's Burgers with B arnaise Mayonnaise-served with Champagne Pauillac and the music of Dean Martin. In the end, home cooks won't be surprised to find Lukins high standard of the dishes and a nice variety of recipes. (Nov.) Forecast: The Silver Palate Cookbook is a standard on many people's shelves and with Workman's push (150,000 first printing and 25-city tour), this title will definitely make a splash. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780761123729
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 11/28/2003
  • Pages: 432
  • Sales rank: 475,697
  • Product dimensions: 7.98 (w) x 9.15 (h) x 0.94 (d)

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.

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Read an Excerpt

Rodeo Ribs

The Dallas Cowboys were in so many Super Bowls when my friends and I first started to gather for the game that it seemed the state of Texas needed some recognition in a Super Bowl meal. Because Texas is the home of the longhorn, no pork ribs are allowed. Instead, this recipe calls for meaty, succulent beef short ribs. Slather them with a spicy, tangy barbecue sauce with that distinctive zip typical of sauces from the Alamo to the Oklahoma border. Be sure to make the sauce at least two days before you plan to cook the ribs, to allow the flavors to develop. If you're inclined to adjust the tang or the sweetness, add more lemon juice first, and then brown sugar, a teaspoon at a time. You want to be sure to ask the butcher to cut the ribs in 2 1/2-inch lengths so you can pick them up with your hands and just eat the meat right off the bone. If they are too long they'll be too messy, and face it-ribs are messy enough to begin with.

4 pounds beef short ribs, cut into 2- to 2 1/2-inch lengths
Coarse (kosher) salt and coarsely ground black pepper, to taste
2 tablespoons olive oil
1 large onion, halved lengthwise and slivered
1 cup Beef Broth
Rodeo Barbecue Sauce (recipe follows)

1. Preheat the oven to 350°F.

2. Sprinkle the ribs generously with coarse salt and pepper. Place the olive oil in a heavy Dutch oven and heat it over medium heat. Add the ribs, in batches, and brown them well on all sides, about 8 minutes per batch. Transfer the ribs to a plate.

3. Add the onion to the Dutch oven and cook over low heat until wilted, scraping up any browned bits, 8 to 10 minutes. Return the ribs to the Dutch oven, arranging them on top of the onions. Cover the pot and transfer it to the oven.

4. Bake for 30 minutes, then add the beef broth, stir, and continue to cook, covered, for another 45 minutes. 5. Remove the pot from the oven and stir in 2 cups of the Rodeo Barbecue Sauce. Then spoon the mixture over the ribs. Return the pot to the oven and cook, uncovered, basting the ribs once or twice, until the meat is tender and succulent, 40 minutes.

6. Remove the pot from the oven and skim off the fat. Serve the ribs, with the remaining barbecue sauce alongside.

Rodeo Barbecue Sauce

This barbecue sauce has the kick and tang of Texas sauces. It goes with almost anything you cook on a grill, so think of it for steaks, burgers, chicken-you name it.

2 cups ketchup
1 cup cider vinegar
1/4 cup Worcestershire sauce
Juice of 1 large lemon
1/4 cup (packed) dark brown sugar
1/4 cup chili powder
2 tablespoons paprika
3 cloves garlic, minced with 1/2 teaspoon coarse (kosher) salt

1. Combine all the ingredients plus 4 cups water in a heavy saucepan. Bring to a slow rolling boil over medium heat and cook, stirring regularly to prevent the sauce from scorching, until thickened, 25 to 30 minutes.

2. Pour the sauce through a fine-mesh strainer into a bowl to remove the garlic. Let the sauce cool to room temperature. Then transfer it to a container and refrigerate for 2 days for the flavors to blend.

Makes 4 1/2 cups

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Table of Contents

Introduction: Let's Celebrate

Ring In the New Year

Super Bowls

Valentines Served with Love

St. Patrick's Day Feast

An Academy Awards Bash

Sheila's Sedar

When Spring Has Sprung

Easter Sunday Dinner

Greek Easter with the Kambanis

A Run for the Roses

Mother's Day Luncheon

Fire Up the Grill

Bang-Up Fourth of July

Glorious Summertime

A Midsummer's Nught's Feast

Labor Day Picnic

An Old-Fashioned Halloween

Thanksgiving Dinner

Chanukah Festival of Lights

Celebrate The Winter Harvest

The Night Before Christmas

An Entermely Merry Christmas

A Toast to the New Year

Congratulations on a New Job

Saturday Night with the Neighbors

A Springtime Bridal Shower Celebrate Italy

Graduation Honors

Celebrate India

Anytime Sunday Brunch

A Party around the Pool

Fresh Blueberry Breakfast

The Big Time Get-Together

The Birthday Bash

Celebrate a Ripe Tomato

Celebrate France Sinner

The New Cheese & Fruit Collection

A Gracious Housewarming

A Cozy Dinner for Two

Celebrate Morocco

The Rise Raise

The Basics



Conversion Table


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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted September 26, 2014

    Get ready to party!

    Here is a book to check-out as we enter the seasons of celebrations. It may not have an answer for everything but it will give you lots of ideas and tips for your own celebrations.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 7, 2010

    No text was provided for this review.

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