Silver Palate Good Times Cookbook [NOOK Book]



Julee Rosso and Sheila Lukins, the team who made The Silver Palate Cookbook a contemporary classic, now present an all-new collection of 450 spectacular recipes for cooking and entertaining during every season of the year. Complete with suggested menus for informal and elegant occasions, crammed with tips on planning and technique, and featuring ...

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Silver Palate Good Times Cookbook

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Julee Rosso and Sheila Lukins, the team who made The Silver Palate Cookbook a contemporary classic, now present an all-new collection of 450 spectacular recipes for cooking and entertaining during every season of the year. Complete with suggested menus for informal and elegant occasions, crammed with tips on planning and technique, and featuring special sections on wine and cheese, The Silver Plate Good Times Cookbook brings irresistible fare and irresistible charm to every occasion.

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Product Details

  • ISBN-13: 9780761164388
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 1/4/1985
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 250
  • Sales rank: 370,872
  • File size: 21 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Sheila Lukins is one of America's best-known and best-loved food writers. She was cofounder of The Silver Palate take-out shop, which inspired a series of cookbooks and food products that changed the way we eat. She is the food editor of Parade magazine and lives in New York City.

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


A combination that will dazzle your eyes and your palate.

2 cups tomato puree

3 cups freshly squeezed orange juice

2 teaspoons sugar

Grated zest of one orange

Grated zest of one lime

2 cups diced cantaloupe

2 cups diced honeydew melon

1 mango, peeled and diced

1 apple, peeled and diced

1 cup fresh blueberries

1 cup halved green or red seedless grapes

Fresh strawberries, hulled and cut in half (garnish)

1 or 2 kiwis, peeled and sliced (garnish)

1. Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the puree into the remaining fruit mixture.

2. Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.

3. Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.

8 first-course portions


1 cup dry red wine

3/4 cup soy sauce

4 large cloves garlic, crushed

1/2 cup chopped fresh mint

2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried

1 tablespoon coarsely ground black pepper

1 butterflied leg of lamb (about 4 to 5 pounds)

1. Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently.

2. Prepare hot coals for grilling.

3. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes' grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.

8 portions


This bountiful sandwich is equally good cold--just eliminate the baking.

1 baguette, cut lengthwise in half

1/2 cup best-quality olive oil

1/2 cup coarsely chopped fresh basil leaves

4 ounces thinly sliced prosciutto

8 ounces sweet Gorgonzola or Saga blue cheese, room temperature

3 fresh ripe purple or green figs, cut lengthwise into slices

2 tablespoons fresh lemon juice

Freshly ground black pepper, to taste

1. Preheat oven to 350 F.

2. Scoop out a bit of bread from the centers of the bread halves.

3. Mix the oil and basil in a small bowl and drizzle evenly over both bread halves. Arrange the prosciutto evenly over the bottom half of the bread. Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.

5. Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.

6. Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.

4 portions

Excerpted from The Silver Palate Good Times Cookbook. Copyright c 1985. Reprinted with permission by Workman Publishing.

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Table of Contents

A Toast to the Good Times


Fresh Starts

Spring Fever

On the grapevine

Rainy Days and Sundays


A Tuscany Retreat

Daffodil Weekend

Spring Chickens

Derby Weekend

Mother's Day

Tea for Two

Primavera Wedding


Porch Brunches

Pomp and Circumstance

Fireworks on the Fourth

Summer When It Sizzles

Midsummer's Vegetables

Gone Fishing

Grill Crazy

Ice Cream Socials

Siestas, Sunsets, and Stargazing


Opening Night Openers

Country Fare

Rising to the Top

Pastas with Pedigrees

The Autumn Hunt

Americans in Paris

Sassy Ginger Salute

Apples and Pears

America Gives Thanks

Rave Reviews


The Dinner Party

Dinner at Eight

Dressed to the Nines

Silver Bells

Nutcracker Sweet Open House

Christmas Eve

Christmas Morning Breakfast

Christmas Day Dinner

New Year's Eve

New Year's Day

Fireside Foods

Ski Weekends

Winter Escapes

Valentine's Day



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Customer Reviews

Average Rating 5
( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted January 2, 2010

    A Cornerstone for any kitchen

    This book came to me as a gift from a friend who knows I enjoy cooking. The recipes in this book put most of the cookbooks in my library to shame. It will be one that I will live out of for the rest of my cooking days. Each season is a new experience and I get excited when the seasons change just to be able to try something new.

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  • Anonymous

    Posted July 9, 2003

    Cook Easily & Consistantly like a Pro!!!

    This is the best cookbook I have ever owned. As a cookbook collector with over 500 books, I can attest to the superior quality of the recipes in this book. The recipes are unique from any cookbook you will ever see and yet they are easy to prepare and are always delicious. I have cooked both for enjoyment at home and professionally and recommend this book to everyone without exception. Bon Appetite.

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