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

Overview

Welcome to the flavors of “Ten.” The ten best steaks. The ten best chops. The ten best recipes for a bucket of clams. The ten best roast chicken dishes, including the essential golden brown and crispy Herb-Roasted Chicken and an Asian-Scented Orange Chicken. The ten best ways to use the first asparagus of spring and the ripe tomatoes and corn of summer—Confetti Corn Pudding, Summer Corn Chowder! The ten best vegetable soups, stews, burgers. The ten best kebabs, the ten best pastas, the ten best seafood ...

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Overview

Welcome to the flavors of “Ten.” The ten best steaks. The ten best chops. The ten best recipes for a bucket of clams. The ten best roast chicken dishes, including the essential golden brown and crispy Herb-Roasted Chicken and an Asian-Scented Orange Chicken. The ten best ways to use the first asparagus of spring and the ripe tomatoes and corn of summer—Confetti Corn Pudding, Summer Corn Chowder! The ten best vegetable soups, stews, burgers. The ten best kebabs, the ten best pastas, the ten best seafood salads—even the ten best cocktails to put a fresh spin on entertaining. It’s 32 of our favorite foods, and 10 recipes for each—recipes so delicious, so simple, so perfectly right you’ll never need an eleventh.

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Product Details

  • ISBN-13: 9780761139829
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 11/6/2008
  • Pages: 455
  • Sales rank: 749,649
  • 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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