Ten: All the Foods We Love and Ten Perfect Recipes for Each

Front Cover
Workman Publishing, 2008 - Cooking - 455 pages
4 Reviews
Steak. Burgers. Chocolate. Pasta. Ice cream. Shrimp. The first asparagus of spring, corn and tomatoes from the height of summer. These are the foods people love—passionately, unconditionally. Sheila Lukins identifies 32 of them, from prime rib and other Important Roasts to perfect Hors d'oeuvres. Then she obsessively offers the ten very best recipes for each, and voil : Ten, the dazzling be-all and end-all cookbook from one of America's most beloved food writers, coauthor of The Silver Palate Cookbook and The New Basics Cookbook and author, most recently, of Celebrate!.

Ten is perfection, the peak, a repertoire of pure crave. Ten is the ten best roast chicken recipes, including Asian-Scented orange Chicken and Pot-Roasted Chicken Santiago. The ten best burgers, with a classic Bacon Swiss Burger with Tomato and Avocado and Jeremiah Tower's extravagant Black Truffled Burger. Ten best mashed potatoes—you haven't lived until you try Sheila's silky, sexy Lobster Mashed Potatoes. The ten best Sunday dinners, ten best seafood salads, ten best cakes. with over 300 recipes, including dishes from top chefs, such as Tom Colicchio's Roasted Rack of Pork, Judy Rodgers's Zuni Caf Roast Chicken with Bread Salad, Anthony Bourdain's Choucroute Garni, Tom Valenti's Red wine and Tomato Braised Duck, and others, Ten is truly a celebration of the best of the best.
  

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Review: Ten: All the Foods We Love and Ten Perfect Recipes for Each

User Review  - Jacqie - Goodreads

There were some interesting recipes, but nothing mind-blowing. I have other good roast recipes and tomato recipes. The theme of "10" wasn't enough for me to want to keep it, since the contents are fairly repetitive with good recipes I have in other books. Read full review

Review: Ten: All the Foods We Love and Ten Perfect Recipes for Each

User Review  - Kathy - Goodreads

Interesting approach to a cookbook. Plan to try several recipes Read full review

Selected pages

Contents

A REPERTOIRE OF PURE CRAVE
viii
COCKTAILS
3
SPREADS DIPS FINGER FOODS
11
SMALL PLATES
21
VEGETABLE SOUPS
33
LARGE IMPORTANT BOASTS
47
SIZZLING STEAK
63
RIB EYE WITH WILD MUSHROOM RAGOUT
69
A BUCKET OF CLAMS
225
SEAFOOD SALADS
239
LEAFY SALADS
251
MIXED VEGETABLE AND SALADS
263
SPRINGTIME ASPARAGUS
275
BEANS AND LEGUMES
287
CORN
303
GREAT GRAINS
315

SUNDAY SUPPERS
79
CHOPS
95
BURGERS
107
BARBECUED RIBS AND SAUCES
121
CHICKEN ROASTED AND BAKED
135
STEWS
151
PICKUP STICKS
167
BIG FISH
181
LOBSTER ANYTIME
195
SHRIMP BIG AND SMALL
211
MASHED POTATOES AND OTHER MASHES
327
PASTA PLUS
339
TOMATOES
353
SHEILAS SALSAS
365
CHOCOLATE
375
HOMEMADE CAKES AND TEA CAKES
389
FRUIT DESSERTS
405
ICE CREAMS AND SORBETS
421
BASICS
433
Copyright

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About the author (2008)

Sheila Lukins attended the Tyler School of Fine Arts, the School of Visual Arts, and graduated with a bachelor's degree in Art Education from New York University. After graduation, she decided to pursue a culinary career and attended the Cordon Bleu School in London, while working as a freelance graphic designer for theater productions. She continued her education in Paris, and later worked alongside renowned chefs in Bordeaux. In 1977, she returned to New York and co-founded a gourmet food shop called The Silver Palate. She is the co-author of The Silver Palate Cookbook and The New Basics Cookbook. She also wrote a few cookbooks on her own including Celebrate!, Ten, and the U.S.A. Cookbook. In 1986, she succeeded Julia Child as Parade's Food Editor and wrote the Simply Delicious column for 23 years. She died of brain cancer on August 30, 2009 at the age of 66.

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