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 food guides which introduced many Americans to French, Southern and Eastern European cooking techniques and ingredients and popularized a richer and very boldly seasoned style of cooking to Americans in sharp contrast to the health-food movements of the 1970s.
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In the 1980s they wrote, with Michael McLaughlin, The Silver Palate Cookbook, which broke cookbook records by selling 250,000 copies in its first year and went on to sell 2.5-million copies, followed by The Silver Palate Good Times Cookbook, and others.
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In 1977 she returned to New York City and, with friend Julee Rosso, opened and ran a gourmet food shop in New York City called The Silver Palate at the corner of Columbus Avenue and 73rd Street.
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