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3.67  ·  Rating Details  ·  55 Ratings  ·  5 Reviews
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 a ...more
Paperback, First Paperback Edition, 420 pages
Published November 24th 2003 by Workman Publishing Company
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Jan 16, 2012 Emmeri rated it it was amazing
If you like Key Lime Pie this book has the best recipe for it (fresh ginger makes it perfect). I've made quite a few recipes in this book and they always turn out great, not just good-enough-for-dinner but great. The Key Lime Pie has become a classic in my family and is made at least twice year. The eggnog and fresh cranberry sauce is also wonderful.

The only problem I have with this cookbook is that sometimes it doesn't have the recipe I'm looking for, but really that's not the cookbooks fault :
Jan 01, 2014 Sky rated it it was amazing
By far the best cookbook ever! I love how it is written and it is so easy to find things in! It also has some pretty amazing recipes!
May 06, 2008 Joelen rated it really liked it
This is a great book full of good recipes and menu plans for various holidays and special occassions. It served as a great resource to come up with menu and entertaining ideas.
Catherine Woodman
Jul 29, 2011 Catherine Woodman rated it liked it
Pretty, great photographs, and a good concept --food to celebrate with--it jsut wasn't the way we celebrate, so we never went very far with it
Jul 24, 2012 Jennifer rated it it was amazing

Consistently my favorite and most-trusted cookbook.
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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 Am ...more
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