Celebrate!: Cookbook

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Workman Publishing, 2003 - Cooking - 420 pages
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Time to celebrate! With one purpose only-to bring family and friends together-Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 festive menus, 350 foolproof, with-a-twist recipes in the Silver Palate style, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers.

Here are menus to re-energize traditional holidays-for Thanksgiving serve Maple Ginger Turkey with a piquant Cornbread Chorizo Stuffing. Menus that will turn impromptu gatherings into yearly events--a hearty selection of bowl foods for Super Bowl Sunday, a red-white-and-blue menu for a Memorial Day barbecue, an easy weekday Cozy Dinner for Two. And menus that will inspire whole new reasons to throw a party--The Big Raise (featuring a Blushing Lobster Cocktail), When Spring Has Sprung, The First Summer Tomatoes, a Celebrate Morocco Dinner with Moorish Carrot Soup, Lamb Tagine, Orange Flower Sorbet. Celebrate! is a blueprint for joy, making any time the right time to celebrate and showing just how to pull it off.


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About the author (2003)

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.

He has written extensively about food & travel. He is a food critic for New York Magazine & write for Food & wine, as well as the Outdoors Column in The New York Times.

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