This is cookbook is as fresh and relevant today as it was when it was first published in the early 80s. It truly revolutionized home cooking in America with its emphasis on fresh ingredients and basic cooking techniques. It isn't a particularly long cookbook, but it still manages to be incredibly comprehensive. You'll find everything from elegant appetizers to comfort food desserts. Any time you're interested in trying something new or wanting to revitalize an old classic, this is the place to start. The authors went on to write other cookbooks which also contain lots of great recipes, but even "Basics" is not as comprehensive as this one. I can honestly say that I've cooked just about every recipe in this book and that each one has been a success. Not only are the recipes consistently good, but this book also makes great reading. In very practical terms the authors share truly useful tips on cooking techniques, kitchens gadgets and how to select produce. The book is particularly well organized so it's easy to find the recipe you're looking for.

THE SILVER PALATE COOKBOOK was one of the first cookbooks to introduce new American cuisine into the kitchens of ordinary homes. With its emphasis on fresh ingredients and innovative dishes, it freed many cooks from mundane meals. Now, of course, two decades after its first printing, many of the recipes no longer seem inventive. Goat cheese and sun-dried tomatoes are no longer exotic ingredients, and balsamic vinaigrette can be found at almost every restaurant. Now, instead of surprising cooks, THE SILVER PALATE COOKBOOK supplies them with a wonderful array of recipes that can liven up meal time.

Most of the recipes contained in this volume are relatively easy to prepare, with some requiring more time and effort than others. The techniques do not require any special knowledge, and the recipes are logically laid out, with numbered steps and clear English. You'll find easily assembled dishes such as "Tomato, Montrachet, and Basil Salad" as well as the much more complicated "Layered Vegetable Terrine." My favorite recipes are "Marinated Beef Salad," "Curried Butternut Squash Soup," "Tarragon Chicken Salad," "Skewer Shrimp and Proscuitto," "Salmon Mousse," and "Coconut Macaroons." I can't come close to listing all the successful recipes I've prepared from this cookbook, although I occasionally find one that I don't like. Because most of the ingredients are now readily available in a good supermarket, you can assemble what you need without hassle.

Anyone with a minimal amount of cooking experience should be able to succeed with these recipes. They are especially great for company since you can select impressive recipes that don't require long hours in the kitchen.

As an American living in the UK for the past 3 years I often yearn for some good American cooking...this book always comes in handy. Several years ago I was given this book as a gift by a friends whom I considered to be an accomplished cook. I have used it so often and feel so confident that anytime I try a recipe in it, it will come out great! The compliments I get whenever I make something from the Silver Palate are wonderful but I have to confess and tell everyone about this cookbook. Both Sheila Lukins and Julee Rosso's cookbooks line my kitchen shelves and I refer to them always.....but their first edition is my favorite. Try "Our Favorite Vinigrette", "Gratin Potatoes", "Lemon Chicken" and "Chicken Monteray" these are a few of my favorites.

This was the first cookbook I ever bought, back in my early-'90s bachelor days. I tried the coq au vin recipe for a big dinner party -- and it flopped so catastrophically that even a then-amateur cook like me realized that no human can screw up a dish this badly without help. I rarely ever touched the cookbook again. I've made the apple pie several times over the years, but had to seriously adjust the cream recommendation of the recipe, because it made for soupy (if tasty) pies. It took four times using this recipe and ending up with soupy pie to realize **it wasn't me, but the recipe.** For some reason, I kept the book with me (never throw out a cookbook). I became a pretty decent cook, and married one too. Two days ago, my wife decided to make the Comforting Shredded Beef. She asked me to come into the kitchen to light the cognac the authors instruct you to pour over the browned pot roast. The ...thing exploded! I kid you not, we followed the recipe *exactly*, and started a kitchen fire, which required use of the fire extinguisher, and evacuating the apartment until it aired out...

The follow up to the Silver Palate Cookbook in some ways even exceeds its predecessor. All recipes are organized by season, focusing on the best quality ingredients available. Truly a great cookbook.

This is the most used book in my kitchen. I love the seasonal approach, and always look at the book for dinner and entertaining ideas at the start of each season.

Some of my favorites are Bobbies Roast Chicken (ginger, mustard, lemon, mmmm!), June's Apple Crisp, some of the unusual and festive winter vegetables dishes (how about Brussels sprouts with maple and walnut vinaigrette or the Ruby Radishes?).

Christmas is very special indeed with the Red and Green Christmas Salad (spinach, avocado and pomegranates) with Warm Champagne Vinegar Dressing.

Buy it, you will feel inspired to be more creative with your cooking!

This is the second time we've bought this book. In the last 12 years we simply wore out our old one we use it so much. Though it my seem quintessentially 80's cuisine, there are a lot of really wonderful simple recipes that have become staples in our house (Try the Chicken Marbella when cooking for a large group). Your guests will beg for the recipes. Others have posted that this is not a "basic" cookbook. It may not be if you follow the recipes verbatim, but if you use it as a reference as our family does, it can become one. Use it as a source for marinades and stocks, a complete guide for desserts, and wonderful ideas for appetizers.

This cookbook has it all. Recipes for everything from stocks and sauces, to fish, meat, grains, vegetables, salads, starters and sweets, all in well-organized categories and easy-to-follow format. The results are also superb. No recipe I've tried has been a clunker and some are among the best ever -- Basil Barley Provencal is a vegetable and grain sensation, and oatmeal cookies are better than any other recipe I've tried or any store bought (and are ridiculously easy, to boot).

In addition to the recipes, there are concise and useful summaries of how to work with various ingredients (what types of fish need to be filleted and how to do it, what type can be served as steaks, etc.) and handy charts comparing various types of ingredients and how to work with them. A chart summarizing, for instance, all the different types of rice with a description of their flavors, cooking times and uses is nice. These charts come in very useful when, for instance, your package of barley does not, in fact, tell you how to cook it! Look it up in the handy grain chart and all the info is there. Especially useful when using unfamiliar ingredients.

The only thing that could make this book better would be if ingredients were listed in the order in which they need to be handled, and if total preparation and cooking time were stated, but since the recipes are so clear, a thorough reading in advance can solve this problem. If you only have one cookbook, this is the one to have. If you have lots, you will find yourself returning to this one over and over for its ease of use and wonderful recipes.

As much a revolution in American cooking as Julia Childs' first cookbook, this book is full of useful charts such as types of fish, their texture, flavor and substitutes. This is invaluable information given the limited selection of fresh fish at most grocery stores! And apples, who else will tell you which apple to use for pies, sauce, or salad? It is NOT Betty Crocker or Joy of Cooking, nor does it try to be. You won't necessarily find all those old favorite recipes, but some old faves with a new twist, like the apple of her eye pie - Without a doubt the best I have ever made. This book encourages the use of fresh ingredients and does not offer shortcuts with mixes or soup cans, and this is a much healthier way to eat, not to mention delicious!! If you are a microwave mom, this may not be for you, but I encourage you to give it a read and try some things on a Saturday night... you may eventually find yourself eating better all week long.

There are a lot of really nice recipes in this books. The cakes and muffins in particular turn out well. The lemon poppyseed loaf, zucchini loaf and breakfast muffins are recipes I keep returning to time after time. A lot of the main dish recipes are quite time consuming to prepare and have a lot of ingredients in them but can be worth it. This book is really for the person who likes to spend time cooking and not if you can only spend a half an hour to fix dinner. Although I love this book my one complaint would be the high fat content of alot of the recipes. In some of them you would know that it is just not necessary - for example - a whole cup of oil that is not drained off in the Jambalaya. It is not for those watching their weight or their cholesterol.

This is amazing collection from around the country, and she describes the places where she dined and found these dishes. She is knowledgable chef, as her work with the Silver Palate fame shows.

In this work, she organizes different from other cookbooks: this is by type of meal, i.e. Coffee Break, Dinnertime, Cocktail Hour, etc. Neat Approach!

I'm about venturing out and stretching myself with such as Berrty-Stewed Rabbit and Sour Cherry Lamb Shanks, but there is also the solid favorites as Fried Chicked served "Super Crispy Buttermilk" style and other red, white and blue favorites.

This is good, solid cookbook for a new cook or bride, etc. Great as a gift. I've given this one and received compliments for its usefulness. Much to explore in this excellent researched and presented huge volume (over 600 pages.)

I borrowed this book from a relative, and I liked it so much I had to go buy my own copy. Throughout the book, she has helpful hints and stories about experiences at various places through the US. The recipes sound wonderful, and I can't wait to try some of them especially the Virginia waldorf salad and the potato salad w/relish, mayo, & eggs (I had a version of this elsewhere and can't wait to try her version).

The other reviewer is talking about The Silver Palate Cookbook, I believe, not this specialty miniature dessert-only book. There may be prunes but I doubt there are chickens between the covers of what is essentially a stocking-stuffer.

I had the Chicken Marbella over the holidays and it was wonderful. Full of flavor and the chicken was very moist. It consists of capers, prunes and spanish olives. This dish can be served hot or at room temperature. I would highly recommend this cookbook because the recipes are easy and very tasty.

Being a great fan of the Silver Palate cookbooks, I lunged for the lone copy at my local bookstore. It is truly a might volume of international culinary delights and chock full of information.

However, as I am Asian and have traveled to several of the countries written about in the book, I find most of the recipes watered down versions of the originals. These recipes are also lengthy and call for ingredients that you'd have to make a special trip to the market or deli for.

No offense meant to anyone, but I find that the recipes here have also been tailored for American tastes. I've always thought that the point in trying out new cuisines was to appreciate and understand the uniqueness of them, and not try to make localized copycat versions.

This book is a light-hearted trip around the world (well, somewhat limited) w/ various anecdotes about such things as afternoons teas in England and France, ice cream in Cuba, Argentinian grilled meats, breakfast in Turkey... I haven't tried the recipes and they do look a little watered down, but my interest in the book is for reading pleasure only. It's not authoritative about what everyone else in the world *really* eats or how to authentically cook such dishes, but it does give you a glimpse into some of the special fare and experiences Sheila Lukins had on her travels.

Oh come on! This is in no way a terrible book, i agree that the way it is layed out can be a little confusing but cook books should be merited on their recipies and not really on the design aspect. Every meal I have cooked out of this book has been absolutely gorgeous and my wife and I keep returning to it again and again. Every time we entertain and cook from this book all our guests comment on the quality of the food and several have bought this book after sampling one of its recipies. As a previous reviewer remarked you could (probably) pick a recipie at random and use it to entertain with knowing it would be a great meal. To 'a reader from Eugene' please get past the layout and try the coq au vin, chicken and date tagine or the velvety curried shrimp and then tell us you paid too much.