Although I haven't made a dent in the dessert section, for fear of changing my entire diet solely to sweets, the dessert recipes I have tried are scrumptious. Chili for a Crowd, Minty Cucumber Salad, and the favorite, Chicken Marabella, are not only simple in their execution, they are delicious. The most wonderful part of this book is that the recipes are uniformly fantastic. While some cookbooks are formidable in size, The Silver Palate perfectly hits its stride with just enough recipes, covering finger food, fish, cheese, meat, dessert, vegetable and drink dishes. It now seems like a staid proposition, but twenty-five years ago, using fresh ingredients was a novel idea. This cookbook was notable for breaking away from traditional American fare, creating celebrated innovative American recipes and incorporating fresh ingredients. In came The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. You could spend an hour on a recipe only to have it turn out to be the blandest meal ever produced. I purchased several compilations and found many of the recipes to have uneven results. When I first began to learn how to cook I was overwhelmed with the array of cookbooks on the market.
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