Cover image for Celebrate! : cookbook
Celebrate! : cookbook
Lukins, Sheila.
Personal Author:
Publication Information:
New York : Workman Pub., [2003]

Physical Description:
xi, 420 pages : color illustrations ; 24 cm
Added Author:

Format :


Call Number
Material Type
Home Location
Item Holds
TX739 .L76 2003 Adult Non-Fiction Non-Fiction Area
TX739 .L76 2003 Adult Non-Fiction Open Shelf

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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.

Author Notes

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.

(Bowker Author Biography)

Reviews 1

Publisher's Weekly Review

Celebrated cookbook writer Lukins (co-author, The Silver Palate and The New Basics) delivers a glossy full-color volume encompassing almost all the possible celebrations in life. Following the year from a New Year's Day Breakfast through an Academy Awards Bash to Chanukah and Christmas, she then continues with the myriad of life-affirming occasions-new job, graduation, bridal shower. Each celebration is prefaced with a menu and description of the dishes, often with a suggestion for presentation that is sure to enhance the occasion. The recipes vary in complexity, but the clear instructions and the sprinkling of helpful tips put them within the reach of most cooks. As in her other books, Lukins delivers a wide range of delightful dishes drawing on modern, fashionable, traditional and international inspirations, from the simple yet effective Summer Corn Soup (Midsummer Night's feast), with its unusual use of lemongrass, to the appropriately named Devil's Food Cake for Halloween and a Luscious Leek Frittata that is sure to perk up any Sunday morning. For "The Big Raise," Lukins recommends an appetizer of Blushing Lobster Cocktail and a main course of Rich Man's Burgers with B?arnaise Mayonnaise-served with Champagne Pauillac and the music of Dean Martin. In the end, home cooks won't be surprised to find Lukins high standard of the dishes and a nice variety of recipes. (Nov.) Forecast: The Silver Palate Cookbook is a standard on many people's shelves and with Workman's push (150,000 first printing and 25-city tour), this title will definitely make a splash. (c) Copyright PWxyz, LLC. All rights reserved



Rodeo Ribs The Dallas Cowboys were in so many Super Bowls when my friends and I first started to gather for the game that it seemed the state of Texas needed some recognition in a Super Bowl meal. Because Texas is the home of the longhorn, no pork ribs are allowed. Instead, this recipe calls for meaty, succulent beef short ribs. Slather them with a spicy, tangy barbecue sauce with that distinctive zip typical of sauces from the Alamo to the Oklahoma border. Be sure to make the sauce at least two days before you plan to cook the ribs, to allow the flavors to develop. If you're inclined to adjust the tang or the sweetness, add more lemon juice first, and then brown sugar, a teaspoon at a time. You want to be sure to ask the butcher to cut the ribs in 2 1/2-inch lengths so you can pick them up with your hands and just eat the meat right off the bone. If they are too long they'll be too messy, and face it-ribs are messy enough to begin with. 4 pounds beef short ribs, cut into 2- to 2 1/2-inch lengths Coarse (kosher) salt and coarsely ground black pepper, to taste 2 tablespoons olive oil 1 large onion, halved lengthwise and slivered 1 cup Beef Broth Rodeo Barbecue Sauce (recipe follows) 1. Preheat the oven to 350F. 2. Sprinkle the ribs generously with coarse salt and pepper. Place the olive oil in a heavy Dutch oven and heat it over medium heat. Add the ribs, in batches, and brown them well on all sides, about 8 minutes per batch. Transfer the ribs to a plate. 3. Add the onion to the Dutch oven and cook over low heat until wilted, scraping up any browned bits, 8 to 10 minutes. Return the ribs to the Dutch oven, arranging them on top of the onions. Cover the pot and transfer it to the oven. 4. Bake for 30 minutes, then add the beef broth, stir, and continue to cook, covered, for another 45 minutes. 5. Remove the pot from the oven and stir in 2 cups of the Rodeo Barbecue Sauce. Then spoon the mixture over the ribs. Return the pot to the oven and cook, uncovered, basting the ribs once or twice, until the meat is tender and succulent, 40 minutes. 6. Remove the pot from the oven and skim off the fat. Serve the ribs, with the remaining barbecue sauce alongside. Rodeo Barbecue Sauce This barbecue sauce has the kick and tang of Texas sauces. It goes with almost anything you cook on a grill, so think of it for steaks, burgers, chicken-you name it. 2 cups ketchup 1 cup cider vinegar 1/4 cup Worcestershire sauce Juice of 1 large lemon 1/4 cup (packed) dark brown sugar 1/4 cup chili powder 2 tablespoons paprika 3 cloves garlic, minced with 1/2 teaspoon coarse (kosher) salt 1. Combine all the ingredients plus 4 cups water in a heavy saucepan. Bring to a slow rolling boil over medium heat and cook, stirring regularly to prevent the sauce from scorching, until thickened, 25 to 30 minutes. 2. Pour the sauce through a fine-mesh strainer into a bowl to remove the garlic. Let the sauce cool to room temperature. Then transfer it to a container and refrigerate for 2 days for the flavors to blend. Makes 4 1/2 cups Excerpted from Celebrate!: Cookbook by Sheila Lukins, Peter Kaminsky All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introduction: Let's Celebrate!p. IX
A year of celebrations
Ring in the New Yearp. 2
Super Bowlsp. 14
Valentines Served with Lovep. 26
St. Patrick's Day Feastp. 34
An Academy Awards Bashp. 44
Shella's Sederp. 54
When Spring Has Sprungp. 66
Easter Sunday Dinnerp. 76
Greek Easter with the Kambanisesp. 84
A Run for the Rosesp. 96
Mother's Day Luncheonp. 106
Fire Up the Grillp. 114
Father's Dayp. 122
Bang-Up Fourth of Julyp. 130
Glorious Summertimep. 138
A Midsummer Night's Feastp. 148
Labor Day Picnicp. 156
An Old-Fashioned Halloweenp. 164
Thanksgiving Dinnerp. 172
Chanukah, Festival of Lightsp. 184
Celebrate the Winter Hearthp. 194
The Night Before Christmasp. 202
An Extremely Merry Christmasp. 212
A Toast to the New Yearp. 222
Celebrating our lives
Congratulations on a New Jobp. 234
Saturday Night with Friendsp. 240
Plump Chicken for Twop. 248
A Springtime Bridal Showerp. 256
Celebrate Italyp. 266
Graduation Honorsp. 276
Celebrate Indiap. 284
Anytime Sunday Brunchp. 294
Pool Partyp. 302
Fresh Blueberry Breakfastp. 314
A Big Family Reunionp. 320
A Birthday Bashp. 334
Celebrate a Ripe Tomatop. 342
Celebrate Francep. 350
New Cheese & Fruit Collectionp. 358
A Gracious Housewarmingp. 364
A Cozy Dinner for Twop. 372
Celebrate Moroccop. 378
The Big Raisep. 388
The Basicsp. 396
Sourcesp. 404
Bibliographyp. 405
Conversion Tablesp. 406
Indexp. 407