Ten: All the Foods We Love and 10 Perfect Recipes for Each

by Sheila Lukins

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 voilà: 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 Café 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.

Genres: Cookbooks, Cooking, Food

455 pages, Paperback

First published November 6, 2008

About the author

Sheila Lukins (1942–2009), was an American cook and food writer. She was most famous as the co-author, with Julee Rosso, of the The Silver Palate series of cookbooks, and The New Basics Cookbook, a very popular set of cookbooks which introduced many Americans to southern and eastern European cooking techniques and ingredients and revitalized a richer and very boldly seasoned style of cooking to Americans in sharp contrast to the health-food movements of the 1970s. Together, their books sold more than seven million copies. She was also the co-founder and owner of the popular Silver Palate gourmet shop in New York City and, for 23 years, the food editor and columnist for PARADE, a position previously held by Julia Child.

Reviews

[Kris · Rating 4 out of 5]

This is the cookbook that I have been turning to lately. I have made several recipes out of it lately and I have a couple flagged to try in the next couple of weeks. My favorite is Laurie's Lemon Spice Cake because it combines 2 of my favorite things-gingerbread and lemons. The gist of the book is ten recipes for a particular type of food or dish, from burgers to vegetable soups and tomatoes to chocolate.

[AuthorsOnTourLive! · Rating 5 out of 5]

We met Sheila Lukins when she visited the Tattered Cover Bookstore in Denver. You can listen to her talk about "Ten: All the Foods We Love and Ten Recipes for Each" here: http://www.authorsontourlive.com/?p=215

About this podcast:
Sheila Lukins is one of America’s best-known and best-loved food writers. She was cofounder of The Silver Palate take-out shop, which inspired a series of cookbooks and food products that changed the way we eat, and she is currently the food editor of Parade magazine. Lukins discusses her wonderful new cookbook "Ten: All the Foods We Love and Ten Recipes for Each." "Ten" is perfection, the peak, a repertoire of pure crave. "Ten" is the ten best roast chicken recipes, the ten best burgers, the ten best mashed potatoes-you haven’t lived until you try Sheila’s silky, sexy Lobster Mashed Potatoes, the ten best Sunday dinners, and so much more. "Ten" is truly a celebration of the best of the best.

[Karen · Rating 4 out of 5]

I've reviewed this about 4 times. My next attempts are Fresh Ricotta Slather (on toasts) and Pineapple Ginger Rice. You know Lukins from The Silver Palate. One chapter is called Large Important Roasts. Enough said.

[Jacqie · Rating 3 out of 5]

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.

[Poppy · Rating 2 out of 5]

didn't like the tone of the book. it was kinda pretentious.

[Kathy · Rating 4 out of 5]

Interesting approach to a cookbook. Plan to try several recipes