Sheila Lukins, food editor for Parade magazine and author of the The New Basics and The Silver Palate Cookbook, is known for her all-encompassing books, which are packed with reliable recipes for traditional American fare. Her seventh recipe collection, entitled Ten: All the Foods We Love and Ten Recipes For Each ($19.95), combines cooking expertise with an unconventional format: 32 chapters on her favorite foods, with 10 recipes for each. See what I thought of it when you
- The contemporary format is a refreshing departure from the organization of an ordinary cookbook.
- There's an impressive collection of recipes for each category. Love roasted chicken? You'll find 10 recipes, side by side in the same book, for you to compare and contrast.
- Each chapter contains a helpful introduction, and Lukins includes a background summary for every single recipe in the book.
- Much like her other cookbooks, Ten contains a wide repertoire of dishes from cocktails to sorbets.
- Recipes, which range from simple to complex, aren't ideal for the beginner cook.
- If you're a visual cook, you'll get little help here, as there are few pictures.
- The book is paperback, which means that it will be subject to lots of wear and tear if you cook with it frequently.
Recipes: The recipes are arranged into 32 categories. Here are some I hope to experiment with:
- Cocktails: Honeydew Daiquiri, Floradora
- Spreads, Dips, and Finger Foods: Sugar-and-Spice Nuts, Shrimp Toasts
- Small Plates: Celeri Rémoulade, Salmon Caviar-Stuffed Eggs
- Chops: Lamb Loin with Orange Béarnaise, Rack of Veal
- Chicken — Roasted and Baked: Herb-Roasted Chicken, Zuni Roast Chicken
- Lobster Anytime: Lobster Fra Diavolo, Creamy Lobster Stew
- Leafy Salads: Beet and Endive Salad, Frisée and Apple Salad
- Corn: Summer Corn Chowder, Corn and Crabmeat Salad
- Ice Cream and Sorbets: Bill Gross's Burnt Orange Ice Cream, Green Apple Sorbet
Imagery: The book is short on images, but the select few in the beginning are enough to inspire.
Overall Rating: If you're a more experienced cook and a fan of Sheila's recipes, you're bound to enjoy this collection of recipes. To get a better preview of the book's format, click on the gallery below.