As I carefully tried to flip the pages of the newest cookbook created by Daniella Silver and Norene Gilletz, I had difficulty in that I found myself wanting to look carefully at each page, as each photo is so alluring. As well, once you begin to read a recipe you realize that the authors kept to their word—these recipes are easy, yet it is evident that the final result takes on an elegant and regal demeanor.

As I have mentioned before, Norene Gilletz has a special place in every Canadian Jewish household as ne’er a kitchen does not have at least her first cookbook, “Second Helpings, Please!” and throughout the years her other instructive books have become permanent members of so many families. Hence, we are all on a first-name-basis with Norene.

Additionally impressive is the way that Daniella and Norene have been able to blend their talents. Each recipe would enhance any party or dinner. Again, the emphasis being on simple. Who would have thought of taking pretzel rods, cutting them in half and wrapping them in deli corned beef that has been doctored and baked? So much fun, yet elegant at the same time.

Another easy family- as well as party-friendly recipe is called “yum drums.” A delicious marinade prepared easily can be poured over drumsticks and/or chicken wings and left for 20 minutes prior to baking, or it can be left in the refrigerator overnight and then baked. Pleasing to all ages and easy to make.

Thanks to the original “Silver Platter,” I have recipes that have become staples in our home. There is rarely a Shabbat that I do not adorn our table with the beet salad recipe, and I found that even those who were hesitant to try it are now hooked on beets thanks to these ladies.

My feeling is that when preparing a recipe that might have ingredients in it that certain family members might voice a dislike for, it is better not to mention exactly what is in the preparation (not exactly possible with beets). However, in choosing two recipes from this newest addition to the Silver/Gilletz contribution, I must confess that I had an ulterior motive in deciding that chocolate zucchini cake would be a choice of mine. Years ago, I used to make chocolate zucchini cake all the time for my family. Fortunately, our family was the hangout for our daughter’s friends. I remember one Shabbat afternoon when all of the kids were sitting and standing on our back deck and devouring my chocolate cake. David, a young friend, was on his third piece when he heard that the cake had zucchini in it. The chocolate eliminated the possibility of seeing any green ingredients. David immediately took the cake out of his mouth and told me that he could no longer eat it because he disliked (he didn’t use that word) zucchini.

Therefore, my advice to all of you is that if you have guests and/or children who are particular about vegetables, I would suggest that you just tell them that you made a chocolate cake!

Enjoy the ribs and the zu——- chocolate cake.

I vehemently suggest to all that this cookbook, which is available at the Judaica House and Weinreb’s Books and Judaica, would make a wonderful Chanukah present. Hopefully the recipient of the gift will invite you for a dinner in which you would be able to try many of these sumptuous, easy and elegant suggestions. Bon Appetit.

By Nina Glick