The desserts are especially sumptuous (carrot cake is always a hit, I like the apple tart with cider glaze) and the chicken dishes are especially fine. I like chicken for party dishes as it gets around the "no red meat" problem, can be as elegant as you wish (Cornish hen recipe here, for example) or can hold in the oven without damage.
In short, if you want to give an elegant party and are tired of your usual recipes, this book is really great.
"The Silver Palate's" organizational approach makes it a reference to which I've returned frequently over the past decade. "To Begin a Great Evening" is broken down into "Fancy Finger Food," "Fresh From the Sea," "The Crudités Connection," "The Charcuterie Board," and "Dazzlers," all of which cover a wide range of hors d'oeuvres for varied occasions. The recipes range from casual to elegant and involved. I found the Aioli Platter particularly fun, a "lusty community" Provencal meal in which poached fish (cod), cooked vegetables (cauliflower, artichoke hearts, chickpeas, carrots, potatoes, tomatoes, beets, and garlic), hard-boiled eggs, and garlicky Aioli sauce held by a hollowed-out artichoke are the main components.
"Soup's On" is broken down into "Soups to Start," "Soups of the Sea," "Summer Soups," and "Sunday Night Soups." The Bouillabaisse is wonderful, with an interesting side note about making "authentic Bouillabaisse" and wine and side accompaniments. The Summer Soups include a great recipe for gazpacho as well as Greek Lemon Soup (avgolemono). The Sunday Night Soups include a hearty as well as tasty Potato-Cheese Soup, Beef and Red Wine Broth, Basque Rice and Pepper Soup, and Peasant Vegetable Soup.
"Pasta Perfect" is broken down into "Piping Hot Pasta" and "Summer Pasta." The authors provide a helpful pasta glossary and include such simple recipes as Spaghetti with Oil and Garlic. The Pasta Sauce Raphael, a spicy tomato-and-artichoke sauce, is tasty, as is Pasta with Sausage and Peppers. The Pasta Puttanesca with garlic, capers, olives and anchovies is excellent. Also included is traditional Linguine with White Clam Sauce and an unusual Green Lasagna, a combination of soft, fresh goat cheese; fresh basil; and spinach pasta. The Summer Pasta includes a delicious and easy Linguine with Tomatoes and Basil and a fantastic Pesto recipe.
In "The Main Course," the authors cover "Chicken Every Way," "Sweet and Savory Meats," "Game," "Catch of the Day," "Baking in Foil," and "The Stew Pot." The chicken recipes are particularly versatile and delicious. Chicken Marbella is a winner and Raspberry Chicken is fun. The authors provide a Summer Chicken recipe that takes advantage of mustard and basil. The Lemon Chicken is great on picnics. Recipes are also included for Fruit-Stuffed Rock Cornish Hens and Our Favorite Way to Roast a Turkey.
"Sweet and Savory Meats" includes diverse recipes for Filet of Beef, Glazed Corned Beef, Pork Chops with Black Currant Preserves, Baked Ham with Glazed Apricots, Roast Lamb with Peppercorn Crust, Oriental Lamb Chops, Veal Chops with Sherry and Lemon Marmalade, Roast Shoulder of Veal, Veal Scallops in Mustard-Cream Sauce, and an intriguing Roast Suckling Pig. The authors also include three "fork suppers" of Flank Steak Mosaic, Fruit-Stuffed Loin of Pork, and Veal Roll. The game recipes include Ragout of Rabbit Forestiere, Pheasant with Leek and Pecan Stuffing, and Venison Stew.
"The Stew Pot" is a particularly tasty section. The authors include recipes for Beef Stew with Cuminseed, Beef Carbonnade, Pot Roast, Beef Stroganoff, Braised Short Ribs of Beef, Chili for a Crowd, Sausage Ragout, Winter Pork and Fruit Ragout, Choucroute Garnie, Dilled Blanquette de Veau, Navarin of Lamb, Osso Buco, and Oxtail Stew.
Each vegetable has its own section-artichokes, asparagus, beans (with great recipes for Cassoulet and White Bean and Sausage Soup with Peppers), carrots (Raspberry-Marinated Carrots), eggplant (Ratatouille and Eggplant Parmigiana), mushrooms (Creamed Mushrooms, which are superb in omelets), potatoes (wonderful Stuffed Potatoes recipes), scallions/leeks/garlic/shallots/onions (Six-Onion Soup), tomatoes--which is particularly useful as each vegetable comes into season. There is also a section on vegetable purees, all of which were a welcome deviation from standard mashed potatoes. "Salads" is divided into "Significant Salads" (with a wonderful Duck and Pear Salad with Mango Chutney Dressing, Greek Lamb and Eggplant Salad, and Balsamic Vinaigrette), "Summer Salads," "All-American Salads," "Salads of the Sea," and "Salads on the Green." This last section includes a Green Sampler (a guide to salad greens) and primers on olive oil and vinegar. The Raspberry Vinaigrette, Green Peppercorn Vinaigrette, Garlic-Mustard Dressing, Champagne Dressing, Sherry Vinaigrette, Walnut Oil Vinaigrette, and Basil-Walnut Vinaigrette are all delicious.
"Cheeses and Breads" contains a valuable primer on cheeses and a wide variety of "Best Breads" recipes. The "Sweets" chapter includes "The Cookie Basket," and a great section on apples ("American as Apple ..."), particularly valuable in the fall with a useful apple chart and a wonderful recipe for applesauce. "It's the Berries," on the other hand, is particularly useful in Summer, with numerous strawberry recipes (including good ones for Strawberry Ice Cream and Strawberry Shortcake) as well as recipes for other berries, including traditional blueberries and raspberries. "Sweets" also includes sections on "Mousse Magic" and "Essentially Chocolate." "Hot From the Oven" includes pie and cake recipes, and "Comforting Conclusions" includes comfort desserts such as Gingerbread.
"The Brunch Bunch" has a useful section on making omelets with suggestions for an Apple and Cheddar Omelet, Creamed Mushroom Omelet, and Ratatouille Omelet. There is also a section on Brunch Drinks.
Finally, the "Basics" chapter includes useful recipes for homemade mayonnaise; pie crusts; crème fraiche; beef, chicken, and fish stocks; quick tomato sauce; and parsleyed and nutted wild rice, among recipes.
"The Silver Palate Cookbook" is one of only a handful of cookbooks that I own and to which I turn again and again. Definitely a keeper and one that will broaden and enrich your culinary adventures.
