The Silver Palate Cookbook


Nearly 40 years later and still slaying! According to Bon Appetit: It’s not every day you flip open a 35-year-old cookbook and think, “Hey, I’m making that coq au vin for dinner tonight.” Older cookbooks—including classics like Fannie Farmer’s Boston Cooking-School Cook Book and Mastering the Art of French Cooking— call to mind the sort of fancy dishes (brandied beef, for example, or scalloped potatoes) your grandmother or mom might have happily served at a dinner party. Classy, sure, but we’re not whisking that up on any given Tuesday in today’s world.

The Silver Palate Cookbook is the exception. Published in 1982 by Manhattan-based duo Sheila Lukins and Julee Rosso, its recipes mix Spanish, Mediterranean, and Asian flavors in a time when everyone was obsessed with French cooking techniques. Lukins and Rosso introduced their readers to arugula, pancetta, and pesto way before it was cool. Now, it’s hard to find a New American restaurant (or food magazine) that doesn’t use these ingredients.

A must have for any serious cook or foodie!


Julee Rosso, Sheila Lukins with Michael McLaughlin, The Silver Palate Cookbook, Workman Publishing. NY, 1982, 1st, 362 including index, softcover NEAR FINE. Pages are crisp and clean. Spine is tight and not broken. One of the most popular American cookbooks of all time. It is rare to find 1st editions on the market in hardback or softcover in such great condition.