Ten: All the Foods We Love and Ten Perfect Recipes for Each

Overview

Steak. Burgers. Chocolate. Pasta. Ice cream. Shrimp. The first asparagus of spring, corn and tomatoes from the height of summer. These are the foods people love—passionately, unconditionally. Sheila Lukins identifies 32 of them, from prime rib and other Important Roasts to perfect Hors d'oeuvres. Then she obsessively offers the ten very best recipes for each, and voilà: Ten, the dazzling be-all and end-all cookbook from one of America's most beloved food writers, coauthor of The Silver Palate Cookbook and The New...
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Overview

Steak. Burgers. Chocolate. Pasta. Ice cream. Shrimp. The first asparagus of spring, corn and tomatoes from the height of summer. These are the foods people love—passionately, unconditionally. Sheila Lukins identifies 32 of them, from prime rib and other Important Roasts to perfect Hors d'oeuvres. Then she obsessively offers the ten very best recipes for each, and voilà: Ten, the dazzling be-all and end-all cookbook from one of America's most beloved food writers, coauthor of The Silver Palate Cookbook and The New Basics Cookbook and author, most recently, of Celebrate!.

Ten is perfection, the peak, a repertoire of pure crave. Ten is the ten best roast chicken recipes, including Asian-Scented orange Chicken and Pot-Roasted Chicken Santiago. The ten best burgers, with a classic Bacon Swiss Burger with Tomato and Avocado and Jeremiah Tower's extravagant Black Truffled Burger. Ten best mashed potatoes—you haven't lived until you try Sheila's silky, sexy Lobster Mashed Potatoes. The ten best Sunday dinners, ten best seafood salads, ten best cakes. with over 300 recipes, including dishes from top chefs, such as Tom Colicchio's Roasted Rack of Pork, Judy Rodgers's Zuni Café Roast Chicken with Bread Salad, Anthony Bourdain's Choucroute Garni, Tom Valenti's Red wine and Tomato Braised Duck, and others, Ten is truly a celebration of the best of the best.

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Product Details

  • ISBN-13: 9780761139829
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 11/6/2008
  • Pages: 455
  • Sales rank: 1,048,060
  • Product dimensions: 7.92 (w) x 9.02 (h) x 1.16 (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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Table of Contents

Introduction: A Repertoire of Pure Crave Cocktails Spreads, Dips & Finger Foods Small Plates Vegetable Soups Large Important Roasts Sizzling Steak Sunday Suppers Chops Burgers Barbequed Ribs and Sauces Chicken—Roasted and Baked Stews Pickup Sticks Big Fish Lobster Anytime Shrimp, Big and Small A Bucket of Clams Seafood Salads Leafy Salads Mixed Vegetable Salads Springtime Asparagus Beans and Legumes Corn Great Grains Mashed Potatoes and Other Mashes Pasta Plus Tomatoes Sheila’s Salsas Chocolate Homemade Cakes and Tea Cakes Fruit Desserts Ice Cream and Sorbets Basics Sources Conversions Index
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 4, 2010

    Trust and drool, but verify

    We've had this cookbook for a few days and are eager to try all the interesting recipes. First taste? The chocolate raspberry tuffles. Sadly, I am still melting chocolate. Before you cook from this (especially anything that is precise such as cakes and candies) be sure to compare the recipe to another that you have had success with. The reicpe called for 2 cups of cream to 4.5 ounces of chocolate. My best truffle recipe (from Giada) calls for 1/2 cup of cream to 8 ounces of chocolate. Interesting food ideas but use your own skills.

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