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Wednesday, August 03, 2005 

One of the Must Have Cookbooks

The Silver Palate Cookbook

With over 2.2 million copies in print, the acclaimed and well loved The Silver Palate Cookbook is firmly established as a contemporary cookbook classic. Originally published in 1982, the book's elegant, innovative and delicious recipes emphasize pure, fresh, ingredients. It ushered a new passion for food and hospitality into the American consciousness. Delightfully illustrated with drawings by Sheila Lukins and sprinkled librally with cooking quotes and handy hints, no kitchen should be without it.


One could say, in all honesty, that Sheila Lukins and Julee Rosso helped spawn the 80's "foodie" movement with their Silver Palate storeshop and the publication of this book and the others that followed, The Silver Palate Good Times Cookbook and The New Basics.

You can find Sheila Lukins recipes in the pages of Parade Magazine, where she has been the Food Editor since 1986 and in her well received cookbooks, All Around the World Cookbook and the USA Cookbook.

Shortbread Hearts

3/4 pound unsalted butter, softened
1 cup confectioner's sugar
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar

Cream the butter and confectioners' sugar together until light.

Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly.

Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.

Roll out chilled dough to 5/8 inch thickness. Using a 3 inch long heart shaped cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut out cookies on ungreased baking sheets and refrigerate for 45 minutes before baking.

Preheat oven to 325 degrees Fahrenheit.

Bake for 20 minutes or until just starting to color lightly; cookies should not brown. Cool on rack.

Makes about 20 cookies.

I have had this book for so many years. My favorite recipe is their Aglio e Olio pasta recipe. It is genius!

I now have it memorized. It must be made!

Whoever thought of putting the pasta in chicken broth and cutting the garlic two different ways and adding it at different times in the cooking process was a genius!

Everything I have made from the book over the years has been great. Chicken Marengo anyone?

RisaG

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