STRICTLY KOSHER MEAT MARKET 26020 Greenfield Rd. Oak Park in the Lincoln Shopping Center 967-4222 Right in Your Own Driveway! COOKING / THE TUNE -UP 1 - 4 MAN os4 GLATT KOSHER MEATS (at reasonable prices) 4 ' Fresh CHICKEN BREAST whvings . $ 1.79 lb. TRIM RIB STEAK ..... .$4.29 lb, Any Cut BEEF ROAST ......... .$2.99 lb. WE NOW CARRY LUBAVITCH SALAMI AND HOT DOGS Many More Specials in Our Self Service Counter Under Supervision of the Council of Orthodox Rabbis Certified by the National Automotive Institute of Excellence Comes to your home or office with the garage-on-wheels Valet service that doesn't cost one penny extra • Expert diagnostic tune-up • Electronic analyzer - all engine systems • Professionally trained mechanics • Perfect results assured Expanded Services Call Sanford Rosenberg for your car problems 398-3605'P.— New Kosher Cookbooks Offer Wealth Of Ideas GLORIA KAUFER GREENE Special to The Jewish News T 6718 Orchard Lake Rd. • 851-8020 • Fresh Empire BARBECUE CHICKENS 99ch Extra Fancy GRANNY SMITH APPLES 49C1 California 79c„D. FRESH ASPARAGUS FRESH CUT FLOWERS DAILY SWEET MANGOS 89Ceach ALMOND NUTS $2 99b California 490„D LEAF LETTUCE 10 lb. bag. U.S. #1 IDAHO POTATOES Borden's LOWFAT MILK $1 39g.,. All Specials Good Through May 20th, 1987 74 Friday, May 15, 1987 THE DETROIT JEWISH NEWS here has recently been an upsurge of kosher cookbooks. The recipes in many of these books are not necessarily "Jewish" in the traditional sense. That is, they have not been handed down by genera- tions of Jewish cooks. The modern kosher recipes are more what might be called innovative or adaptive. Some are for "nouvelle" dis- hes that were uniquely created by contemporary cooks. Many other dishes have been borrowed from an assortment of international cuisines and adapted for the kosher kitchen. New Kosher Cooking by Colette Rossant (Arbor House) and So This Is Kosher: A New Approach to Jewish Cookery by Ann Kaye and Hetty Rance (Salem House Publishers) are very similar on first glance. The covers of both books feature an attractive color photo- graph of artistically styled food, and both books are di- vided into chapters based on type of dish. Both are primar- ily recipe books with a mini- mal amount of text, and they emphasize recipes that are likely to be unfamiliar to the typical observant cook. And, interestingly, both are writ- ten by European authors. On closer scrutiny, how- ever, several differences be- come apparent. New Kosher Cooking has the smaller for- mat of the two books, but it has more pages and about twice as many recipes. Most of the recipes are preceded by brief anecdotal notes which, taken together, lead the reader to deduce that the author, Colette Rossant, is originally French, but came to the United States when she got married. Ms. Rossant's recipes, many of which she learned from a variety of interesting people all over the world, tend to be more unusual than those in So This Is Kosher and much more likely to call for (though certainly not limited to) "exotic" ingre- dients such as silken bean curd, salsify and shiitake mushrooms. While perusing New Kosher Cooking, I found an omission that might bother observant cooks. In at least two recipes, the directions call for sauteing "fresh chic- ken livers," but never men- tion that the livers should first be kashered. So This Is Kosher is a high-quality production with several color photographs. The authors' biography says that both live in London and work for Radio London (Ann Kaye is co-host of You Don't Have to be Jewish), so I as- sume that they are English. Some of the recipes — like Scotch Eggs, Plum Pudding, Toad in the Hole, and Essex Pond Pudding — do reflect a British influence. But Indian, Continental, Oriental and other international cuisines are also prominent. The book seems to have been carefully adapted for the American kitchen, though a few "Britishisms" have slip- ped through. For instance, the term "vegetarian mar- garine" is used to describe a meatless and milkless pro- duce, what we might call pareve margarine. The authors use soy milk in many of their recipes to make pareve "cream" sauces with meat, pareve desserts and even pareve ice cream. In fact, it seems that every re- cipe in the book is either "meat" or "pareve." Though soy milk may be difficult for some cooks to find, I personally feel that this nutritious food is much preferred to the chemical- laden nondairy creamers called for in some other kosher cookbooks. The authors suggest looking for soy milk in health food stores and some supermarkets. So This Is Kosher has a special section on Passover cooking that includes such unexpected dishes as Chicken Kiev, Corsican Paupiettes, and Croquettes Lyonnais. Each chapter has a short in- troduction, and some of the recipes are preceded by very brief notes. Continued on Page 76