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the GOOD FOOD CO.
74 W. Maple at Livernois
Troy • 362-0886
33521 W. 8 Mile
Livonia • 477-7440
The Largest
DISCOUNT
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We Have Everyday
LOW PRICES
on Major Brands of
Diet Formulas & Vitamins
plus Low-Fat &
Low-Calorie Deli
foods... stop in today!
OPEN: Mon-Sat 9-9 • Sun 10-6
t began with a gathering
of culinary mavens
headed by Jacques
Pepin. Then a frenzy of
foodies flew in from Califor-
nia, New York, and towns and
cities in between. The result
was four days of gustatory ex-
travaganza, open to an enthu-
siastic public.
The event was Philadel-
phia's seventh annual Book
and the Cook, a culinary ad-
venture held in April which
mixed the skills of local chefs
and restaurateurs with the
expertise of the nation's top
food authorities and cookbook
authors.
Although all the presenta-
tions were spectacular, three
dessert chefs were particular-
ly outstanding.
Nick Malgieri, age 43,
known as the "Dessert King,"
is the author of Great Italian
Desserts (Little, Brown and
Co.). He spent more than 18
years researching in his
native Italy for this new book.
"These are the good things
we remember eating and
didn't get the recipes for as
well as reconstructed family
recipes," Mr. Malgieri ex-
plains.
Born and raised in New
Hampshire, Jim Dodge, age
33, comes from a family
steeped in the hotel business.
He first gained national
recognition as a young pastry
chef at San Francisco's Stam-
ford Court Hotel. His new
book, due out this October, is
Baking with Jim Dodge
(Simon and Schuster). It in-
cludes down-home delicacies
designed for today's cooks.
When Jim Tarantino, age
42, couldn't find a book on
sorbets, he decided to put one
together. The result is a snap-
py little publication, Sorbets!
(Crossing Press), packed with
information and 120 palate-
teasing recipes.
"It goes against my culi-
nary politics to have to buy a
$500 machine when you can
use simple kitchen equip-
ment, Mr. Tarantino said.
"All you really need are a food
processor and plastic ice cube
trays?'
ZALETI
From Nick Malgieri's Great
Italian Desserts
©1991 Ethel G. Hofman.
Ethel Hofman is a certified
home economist, syndicated
columnist and cookbook
editor.
These cornmeal biscuits are
popular in the Veneto region.
Try adding 1/2 cup pine nuts
to the dough. (Substitute
margarine for butter to make
pareve.)
1 1/2
cups yellow cornmeal
1 1/2 cups unbleached, all-
purpose flour
lA cup sugar
1 /4 teaspoon salt
1 teaspoon baking
powder
11/2 sticks unsalted butter
3 /4 cup yellow raisins
-2 large eggs
1 teaspoon grated lemon
zest
2 teaspoons vanilla
extract
confectioners' sugar for
dusting
1. Mix dry ingredients in a
large bowl. Rub in butter
finely, leaving the mixture
cool and powdery. Stir in
raisins.
2. Beat the eggs with lemon
zest and vanilla extract. Stir
into flour mixture with a
fork. Add a few drops of water
if dough seems dry.
3. Flour dough lightly and
- divide into 4 pieces and roll
them into cylinders about
1-inch in diameter. Flatten
the cylinders slightly and cut
across them diagonally at
11/2-inch intervals, making
diamond shapes.
4. Transfer zaleti to paper-
lined pans and bake at 350
degrees about 15 minutes.
Remove from pans to cool and
dust with confectioners'
sugar. Makes 3 1/2 to 4 dozen.
TORTA NOCI D'AOSTA
From Nick Malgieri's Great
Italian Desserts
This wonderful walnut
pastry is popular in Aosta in
northwestern Italy, famous
for its butter and walnuts.
Walnut Filling:
1/2 cup sugar
1 /2 teaspoon lemon juice
3 /4 cup honey
8 tablespoons (1 stick)
unsalted butter
pinch salt
2 cups chopped walnuts
Pasta Frolla:
12 tablespoons (1 1/2 sticks)
salted butter
3 /4 cup sugar
Continued on Page 80