When we moved from log house to city apartment, I downsized my large cookbook collection, and kept fewer than 100 cookbooks. What made the cut, and why?
Why I've kept it: The original Silver Palate Cookbook was, to cooks of my generation, what Joy of Cooking was to our parents. Unique in format, packed with lots of informative and sometimes amusing sidebars, The Silver Palate Cookbook -- born of a popular New York City gourmet take-out shop -- introduced us to bold ingredients, unusual flavor combinations, and fearless entertaining. Chapters covered appetizers to desserts, plus brunch and beverages.
When my original paperback copy came apart at the seams, I knew I would replace it. Before I got around to that, this 25th anniversary edition was published, with a few updates to the recipes. And photographs, not for every recipe, but plenty of full-color photos throughout. The new edition retains all of the quirky layout and style of the original; unlike my 1982 edition, this one does not feature stuck-together, food-stained pages.
I can't count how many times I've made my slightly adapted version of Chicken Marbella, most recently this past summer for my friend Lucia's wedding. I'm looking forward to another twenty-five years with the Silver Palate gals.
Bookmarked, to try next: beef carbonnade, rice and vegetable salad, old-fashioned lemon pie.
Do you have The Silver Palate Cookbook 25th Anniversary Edition, or the original edition, on your cookbook shelf?