Sheila Lukins, who, as an owner of the Silver Palate food shop and an author of four Silver Palate cookbooks, helped usher in the new American cooking of the 1980s, died on Sunday at age 66, at home in Manhattan.
By JULIA MOSKIN writing in The New York Times.
Nancy Siesel/The New York Times
Sheila Lukins, an author of "Silver Palate" cookbooks, in 1997.
By JULIA MOSKIN writing in The New York Times.
Nancy Siesel/The New York Times
Sheila Lukins, an author of "Silver Palate" cookbooks, in 1997.
The cause was brain cancer, diagnosed three months ago, said her daughter Annabel Lukins Stelling.
The Silver Palate opened in 1977 on New York’s Upper West Side, when few Americans had heard of raspberry vinegar or ratatouille. “Entertaining” was still a wifely responsibility, and cooking as a hobby was just becoming popular among educated women like Ms. Lukins. She had graduated from New York University in 1970, moved to London with her husband, Richard Lukins, from whom she was divorced, and took classes at the Cordon Bleu cooking school.
The Silver Palate opened in 1977 on New York’s Upper West Side, when few Americans had heard of raspberry vinegar or ratatouille. “Entertaining” was still a wifely responsibility, and cooking as a hobby was just becoming popular among educated women like Ms. Lukins. She had graduated from New York University in 1970, moved to London with her husband, Richard Lukins, from whom she was divorced, and took classes at the Cordon Bleu cooking school.
The complete story of Sheila Lukins shop and books can be read at NYT.
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