The Silver Palate Cookbook

by Julee Rosso and Sheila Lukins

Original publisher: Workman

Date of publication: 1982

ISBN: 0761145974

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Recommended by

Dan Lepard

Baker and food writer

It’s hard to describe just how influential this small NYC food shop was in the 1980s and onward, founded by Sheila Lukins & Julee Rosso. The Silver Palate was a small gourmet deli that cooked food in the store and took inspiration from America, France and Italy in a way way that had rarely been combined before. Arguably it inspired, through a few generations, the modern bakery delis we see everywhere today. The Silver Palate Cookbook (1982) was a tightly packed collection of essential recipes from brunches, lunches and very easy supper meals, a huge success and the book to be found in casual dining kitchens from then on. It was about eating with friends and family with a charm and gusto, and still today is a extremely useful cookbook.

Debora Robertson

Food writer and editor

I bought my first copy of this book on a trip to America in the 80s and it seemed then so fresh and modern, with its line drawings, tips, lists and menu suggestions . The Silver Palate was a smart little gourmet take away place on the Upper West Side and the owners' first cookbook became a publishing phenomenon, selling millions of copies and introducing its readers to exotic things like pesto, raspberry vinegar and tapenade. I still make the chicken tarragon salad and the apple mousse with calvados sauce quite often.

Laura Washburn Hutton

Food writer

Julee Rosso and Sheila Lukins. Remember when raspberry vinegar was the most exotic pantry item you could have? Maybe not, but The Silver Palate books are like time capsules for how we ate in the 80s. I was at university in France then and they were my connection with American food culture. And the illustrations! So retro but fabulous all the same. Notable recipes: Chicken Monterey, Sweet Potato & Carrot Puree.

Johanna Mendelson Forman

Adjunct Professor in International Affairs

How can anyone not like the Silver Palate Cookbook? I remember their retail store in New York City. Their famous Chicken Marbella recipe became the standard for those interested in the new flavors of modern American cuisine. Even Ottolenghi has adapted this recipe using dates and credits these two women for inventing a classic on American tables.

Robyn Metcalfe

Founder and Director, Food+City

Another of our cookbooks that is covered in drips and spills. Long ago, we used this book for its recipe for carrot cake. Good for anyone who misses a cookbook that is unapologetic about the use of wheat, fats, and sugar.

Chawadee Nualkhair

Food writer

The very first cookbook I ever bought for myself. I used to read through it at night before bed, fantasizing about the stews and tarts I would someday make. I still make the chili for a crowd!