Good Food
The Silver Palate 25th Anniversary
Published in 1982, The Silver Palate Cookbook became a beloved classic that changed not only American cooking traditions but also the way we entertained. It taught home cooks to be daring with food, and how to use fresh, seasonal ingredients and artisanal breads and cheeses in a style that made it seem we'd been entertaining in this smart…
By Evan Kleiman • • 1 min readPublished in 1982, The Silver Palate Cookbook became a beloved classic that changed not only American cooking traditions but also the way we entertained. It taught home cooks to be daring with food, and how to use fresh, seasonal ingredients and artisanal breads and cheeses in a style that made it seem we'd been entertaining in this smart sophisticated way forever. Included in the James Beard Who's Who of American Food and inducted into the Cookbook Hall of Fame, The Silver Palate is being re-issued to commemorate its 25th anniversary. Authors Julee Rosso and Sheila Lukins talk to Evan about their process in creating the cookbook and how they feel about its legacy.
Co-authors Julee Rosso, a one-time advertising director, and Sheila Lukins, a caterer and mother of two, subsequently authored numerous other cookbooks, both together and individually. Rosso currently runs the Wickwood Inn in Saugatuck, Michigan, and Sheila is the long-standing food editor of Parademagazine.
Music Break -- Soul Motion -- Cal Tjader
