{"product_id":"the-silver-palate-good-times-cookbook","title":"The Silver Palate Good Times Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eExcerpts\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFRUIT GAZPACHO \n\u003c\/p\u003e\n\u003cp\u003e A combination that will dazzle your eyes and your palate.\u003c\/p\u003e\n\u003cp\u003e 2 cups tomato puree\u003c\/p\u003e\n\u003cp\u003e 3 cups freshly squeezed orange juice\u003c\/p\u003e\n\u003cp\u003e 2 teaspoons sugar\u003c\/p\u003e\n\u003cp\u003e Grated zest of one orange\u003c\/p\u003e\n\u003cp\u003e Grated zest of one lime\u003c\/p\u003e\n\u003cp\u003e 2 cups diced cantaloupe\u003c\/p\u003e\n\u003cp\u003e 2 cups diced honeydew melon\u003c\/p\u003e\n\u003cp\u003e 1 mango, peeled and diced\u003c\/p\u003e\n\u003cp\u003e 1 apple, peeled and diced\u003c\/p\u003e\n\u003cp\u003e 1 cup fresh blueberries\u003c\/p\u003e\n\u003cp\u003e 1 cup halved green or red seedless grapes\u003c\/p\u003e\n\u003cp\u003e Fresh strawberries, hulled and cut in half (garnish)\u003c\/p\u003e\n\u003cp\u003e 1 or 2 kiwis, peeled and sliced (garnish)\u003c\/p\u003e\n\u003cp\u003e 1. Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the puree into the remaining fruit mixture.\u003c\/p\u003e\n\u003cp\u003e 2. Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.\u003c\/p\u003e\n\u003cp\u003e 3. Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.\u003c\/p\u003e\n\u003cp\u003e 8 first-course portions\u003c\/p\u003e\n\u003cp\u003e BUTTERFLIED LEG OF LAMB\u003c\/p\u003e\n\u003cp\u003e 1 cup dry red wine\u003c\/p\u003e\n\u003cp\u003e 3\/4 cup soy sauce\u003c\/p\u003e\n\u003cp\u003e 4 large cloves garlic, crushed\u003c\/p\u003e\n\u003cp\u003e 1\/2 cup chopped fresh mint\u003c\/p\u003e\n\u003cp\u003e 2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried\u003c\/p\u003e\n\u003cp\u003e 1 tablespoon coarsely ground black pepper\u003c\/p\u003e\n\u003cp\u003e 1 butterflied leg of lamb (about 4 to 5 pounds)\u003c\/p\u003e\n\u003cp\u003e 1. Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently.\u003c\/p\u003e\n\u003cp\u003e 2. Prepare hot coals for grilling.\u003c\/p\u003e\n\u003cp\u003e 3. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lambfor doneness frequently after 30 minutes' grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.\u003c\/p\u003e\n\u003cp\u003e 8 portions\u003c\/p\u003e\n\u003cp\u003e FRESH FIG AND PROSCIUTTO SANDWICH\u003c\/p\u003e\n\u003cp\u003e This bountiful sandwich is equally good cold--just eliminate the baking.\u003c\/p\u003e\n\u003cp\u003e 1 baguette, cut lengthwise in half\u003c\/p\u003e\n\u003cp\u003e 1\/2 cup best-quality olive oil\u003c\/p\u003e\n\u003cp\u003e 1\/2 cup coarsely chopped fresh basil leaves\u003c\/p\u003e\n\u003cp\u003e 4 ounces thinly sliced prosciutto\u003c\/p\u003e\n\u003cp\u003e 8 ounces sweet Gorgonzola or Saga blue cheese, room temperature\u003c\/p\u003e\n\u003cp\u003e 3 fresh ripe purple or green figs, cut lengthwise into slices\u003c\/p\u003e\n\u003cp\u003e 2 tablespoons fresh lemon juice\u003c\/p\u003e\n\u003cp\u003e Freshly ground black pepper, to taste\u003c\/p\u003e\n\u003cp\u003e 1. Preheat oven to 350 F.\u003c\/p\u003e\n\u003cp\u003e 2. Scoop out a bit of bread from the centers of the bread halves.\u003c\/p\u003e\n\u003cp\u003e 3. Mix the oil and basil in a small bowl and drizzle evenly over both bread halves. Arrange the prosciutto evenly over the bottom half of the bread. Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.\u003c\/p\u003e\n\u003cp\u003e 5. Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.\u003c\/p\u003e\n\u003cp\u003e 6. Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.\u003c\/p\u003e\n\u003cp\u003e 4 portions\u003c\/p\u003e\n\u003cp\u003e Excerpted from The Silver Palate Good Times Cookbook. Copyright c 1985. Reprinted with permission by Workman Publishing.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. \n\u003cp\u003e As warmly inviting as the most rousing party, the pages of The Silver Palate Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas-and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGOOD TIMES, ALL THE TIME \n\u003cp\u003e Julee Rosso and Sheila Lukins, the team who made The Silver Palate Cookbook a contemporary classic, now present an all-new collection of 450 spectacular recipes for cooking and entertaining during every season of the year. Complete with suggested menus for informal and elegant occasions, crammed with tips on planning and technique, and featuring special sections on wine and cheese, The Silver Plate Good Times Cookbook brings irresistible fare and irresistible charm to every occasion. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA Toast to the Good Times \n\u003cp\u003e THE SPLURGE OF SPRING\u003c\/p\u003e\n\u003cp\u003e Fresh Starts\u003c\/p\u003e\n\u003cp\u003e Spring Fever\u003c\/p\u003e\n\u003cp\u003e On the grapevine\u003c\/p\u003e\n\u003cp\u003e Rainy Days and Sundays\u003c\/p\u003e\n\u003cp\u003e Easter\u003c\/p\u003e\n\u003cp\u003e A Tuscany Retreat\u003c\/p\u003e\n\u003cp\u003e Daffodil Weekend\u003c\/p\u003e\n\u003cp\u003e Spring Chickens\u003c\/p\u003e\n\u003cp\u003e Derby Weekend\u003c\/p\u003e\n\u003cp\u003e Mother's Day\u003c\/p\u003e\n\u003cp\u003e Tea for Two\u003c\/p\u003e\n\u003cp\u003e Primavera Wedding\u003c\/p\u003e\n\u003cp\u003e EASY LIVING\u003c\/p\u003e\n\u003cp\u003e Porch Brunches\u003c\/p\u003e\n\u003cp\u003e Pomp and Circumstance\u003c\/p\u003e\n\u003cp\u003e Fireworks on the Fourth\u003c\/p\u003e\n\u003cp\u003e Summer When It Sizzles\u003c\/p\u003e\n\u003cp\u003e Midsummer's Vegetables\u003c\/p\u003e\n\u003cp\u003e Gone Fishing\u003c\/p\u003e\n\u003cp\u003e Grill Crazy \u003c\/p\u003e\n\u003cp\u003e Ice Cream Socials\u003c\/p\u003e\n\u003cp\u003e Siestas, Sunsets, and Stargazing\u003c\/p\u003e\n\u003cp\u003e AUTUMN HUES\u003c\/p\u003e\n\u003cp\u003e Opening Night Openers\u003c\/p\u003e\n\u003cp\u003e Country Fare\u003c\/p\u003e\n\u003cp\u003e Rising to the Top\u003c\/p\u003e\n\u003cp\u003e Pastas with Pedigrees\u003c\/p\u003e\n\u003cp\u003e The Autumn Hunt\u003c\/p\u003e\n\u003cp\u003e Americans in Paris\u003c\/p\u003e\n\u003cp\u003e Sassy Ginger Salute\u003c\/p\u003e\n\u003cp\u003e Apples and Pears\u003c\/p\u003e\n\u003cp\u003e America Gives Thanks\u003c\/p\u003e\n\u003cp\u003e Rave Reviews\u003c\/p\u003e\n\u003cp\u003e WINTER WONDERLAND\u003c\/p\u003e\n\u003cp\u003e The Dinner Party\u003c\/p\u003e\n\u003cp\u003e Dinner at Eight\u003c\/p\u003e\n\u003cp\u003e Dressed to the Nines\u003c\/p\u003e\n\u003cp\u003e Silver Bells\u003c\/p\u003e\n\u003cp\u003e Nutcracker Sweet Open House\u003c\/p\u003e\n\u003cp\u003e Christmas Eve\u003c\/p\u003e\n\u003cp\u003e Christmas Morning Breakfast\u003c\/p\u003e\n\u003cp\u003e Christmas Day Dinner\u003c\/p\u003e\n\u003cp\u003e New Year's Eve\u003c\/p\u003e\n\u003cp\u003e New Year's Day\u003c\/p\u003e\n\u003cp\u003e Fireside Foods\u003c\/p\u003e\n\u003cp\u003e Ski Weekends\u003c\/p\u003e\n\u003cp\u003e Winter Escapes\u003c\/p\u003e\n\u003cp\u003e Valentine's Day\u003c\/p\u003e\n\u003cp\u003e Basics\u003c\/p\u003e\n\u003cp\u003e Index\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of \n\u003ci\u003eParade Magazine\u003c\/i\u003e. \n\u003cbr\u003eJulee Rosso Miller co-authored the Silver Palate in 1979, and wrote \n\u003ci\u003eThe Silver Palate Cookbook\u003c\/i\u003e in 1982, followed by \n\u003ci\u003eThe Silver Palate Good Times Cookbook\u003c\/i\u003e and \n\u003ci\u003eThe New Basics Cookbook\u003c\/i\u003e. She also wrote \n\u003ci\u003eGreat Good Food\u003c\/i\u003e and \n\u003ci\u003eFresh Start\u003c\/i\u003e, and with her husband runs the Wickwood Inn in Saugatuck, Michigan. \n\u003cbr\u003eSarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on \n\u003ci\u003eThe Silver Palate Good Times Cookbook\u003c\/i\u003e. Her other books include \n\u003ci\u003eNantucket Open-House Cookbook\u003c\/i\u003e and \n\u003ci\u003eCold-Weather Cooking\u003c\/i\u003e. Currently she writes a weekly food column for \n\u003ci\u003eNantucket's Inquirer \u003c\/i\u003eand \n\u003ci\u003eMirror \u003c\/i\u003enewspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe authors of the national bestseller \n\u003ci\u003eThe Silver Palate Cookbook\u003c\/i\u003e now bring their acclaimed gourmet style to graceful entertaining at home. In \n\u003ci\u003eThe Silver Palate Good Times Cookbook\u003c\/i\u003e, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. \n\u003cp\u003e As warmly inviting as the most rousing party, the pages of \u003ci\u003eThe Silver Palate Good Times Cookbook\u003c\/i\u003e abound with winsome line illustrations, pertinent quotations, unusual ideas--and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lukins, Sheila\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1985-01-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery|Entertaining\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780894808319\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780894808319\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":52139410587929,"sku":"SP-9780894808319","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/26de8cde-296e-44ff-ab81-509213e17b05.jpg?v=1784470231","url":"https:\/\/westbindery.com\/products\/the-silver-palate-good-times-cookbook","provider":"West Bindery","version":"1.0","type":"link"}