“They don’t have Fannie Farmer, ‘Joy of Cooking’ or Betty Crocker,” Slotnick says. More than three decades after it was published, I wondered whether it, and a few other influential cookbooks of that same year, would hold up in a drastically different culinary era.Īccording to the owner of New York’s Bonnie Slotnick Cookbooks, where she sells rare and vintage titles, a lot of people still use “The Silver Palate” as a basic cookbook. It was a comprehensive source for a generation of home cooks in America. My mind immediately flashed back to 1982’s “The Silver Palate Cookbook,” by Julee Rosso and Sheila Lukins.
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