We have long admired Pamela Sheldon Johns' work for its elegant simplicity. In her savory recipes, ingredients shine merely enhanced by complimentary flavors, then are presented as the stars of the table. Sheldon Johns is a chef, accustomed to plating, as well as a culinary instructor who communicates easily. Her recipes are written as she cooks, swift and sure, with no excess to muddy the results. They are clear, crisp and easy to follow. And there's a secret to presenting food in which the ingredients star - they look more elegant on the table than a series of fussy dishes jumbled together. These are the perfect dishes for a successful party or for a small gathering where you want to awaken the taste buds, not deaden them with too many flavors.
The book is divided into four main recipe sections: Topped & Dipped; Grilled & Skewered; Stuffed & Rolled; Plated & Sauced and it includes a section of tips for party success as well as party menus and themes. Her themed party suggestions are: Mexican, Italian, Farmer's Market (vegetarian), Pacific Rim, Mediterranean, All Seafood, Island Party, '50's Cocktail Party, Vegetarian. You need not call it a theme party, just assemble dishes that complement each other.
In Topped and Dipped, almost all of which are do-ahead , you will find recipes for eager-to-be-topped crostini and bruschetta, mini-pizzas and flat breads as well as dips such as Pesto Dip or Baba Ghanoush. Grilled and Skewered, always graceful dishes on the table, include Grilled Scallops wrapped in Pancetta, Grilled Portobello Mushrooms with crumbled Stilton, Mozzarella, or Basil & Cherry Tomato Skewers. Stuffed and rolled dishes, so easy to manage when holding a plate in one hand,, include Fried Spring Rolls for an Asian flavor, Tortilla Rolls for Mexican zing, Vegetable Samosas made with prepared puff pastry and Prosciutto-Wrapped Asparagus. Plated and Sauced is a great section, not only for a buffet, but also for a Small-Plate party or to use as an appetizer for a sit-down dinner . Sheldon Johns advises to "make the emphasis the plate itself," and offers such recipes as Lemon Chicken Escabeche, Mini Salmon Cakes, Chicken and Apple Pate, Marinated Mussels and Clams, or Champagne Oysters.
Sheldon Johns includes a brief page offering stock recipes and some preparation tips.
This is a wonderful book to use. Have a party, enjoy your friends.
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