1. The Kitchen Survival Guide by Lora Brody (William Morrow & Co., 1992, $20). If you think that batter is relegated to the ballpark or shredding is only something that happened during the Iran-Contra affair, this book is for you. A compre- hensive, hand-hold- ing primer for the . . first-time kitchen user, it's crammed full of everything you need to know about kitchens and cooking. It is the ul- timate in user-friend- ly— down to its spiral binder (so it lies flat on the counter) and lami- nated pages (for easy wipe-off of splatters). The first part of the guide covers the basics: how to get all of your brand-new appliances to function efficiently; how to shop; and what dishes, pots and ac- cessories are essential to have on hand. • - • - - • • • • . „ Following are "130 Recipes to get You Through Life." Designed as teaching tools, these recipes leave nothing to the beginner cook's imagination. 2. The Way to Cook by Julia Child (Alfred Knopf, 1989, $60). The grand doyenne of America's culinary powers that be gears this instructive and creative tome for a new generation of cooks. Basic tech- niques are described step-by-step in Child's inimitable style, making cooking of the '90s easier and faster. Child recognizes the need for health-con- scious cooking the vegetable and sal- ad chapters are particularly inspiring. "Fresh vegetables are glorious food," she says enthusiastically. Special notes on amounts to buy, dietary tips, and ahead-of-time planning are included. This is a must-have, informative cookbook for every kitchen. . Food Lover's Companion by Sharon Tyler Herbst (Barron's, 1990, $10.95). is a comprehensive collection of de- finitions and descriptions of food, wine and culinary lingo. What's finnan haddie? Sole Veronique? And what exactly is tofu? These and 3,000 other culinary terms are explained simply and clearly in this compact manual. En- tries go into fascinating detail, so that when the cook goes back to the recipe, each and every ingredient, no matter how esoteric, is understood. 4. Spice and Spirit: The Complete Kosher Jewish Cookbook (Lubavitch Women's Cookbook Publications, 1990, $28.95). The community of Crown Heights, Brooklyn (the headquarters of the Lubavitch movement) combined their tal- ents— cooks, caterers, mothers, editors, artists— to produce a book with complete in- structions for everything from setting up a A Roundup of Local Jewish Cookbooks Style looked to local synagogues and philanthropic organizations to find recipe collections contributed by Detroit's talented and creative Jewish cooks. BY DEBBIE LANDAU * All the Recipes You Wanted To Borrow...But Were Afraid to Ask by the Batya Chapter, Amit Women, order from Esther Starr, 23699 Coventry Woods Lane, Southfield, 48034. This Mizrachi Women's collection contains many helpful household hints, rang- ing from laws of kashrut to pages detailing suggested baking speeds and times for numerous generic types of food. * Congregation Beth Shalom — Cooks the Second Time Around Congregation Beth Shalom, (313) 547-7970. This sisterhood cookbook is an easier to read successor to the group's first widely pop- ular book. * From Generation to Generation, the Sisterhood of Congre- gation Shaarey Zedek, (313) 357-5544. This long-awaited collection sports a lively "good and plenty" colored hard-bound cover. Among its 388 pages are categories from appetizers to molds, a special Kids Corner and Passover section, among others. * Fruit of Her Hands, Temple Israel Sisterhood, (313) 661-5700. The sisterhood will introduce its fourth version — an expanded edi- tion in hard-bound form — soon, according to Annie Weiss, chairman of the cookbook revision. * Glennwood's Gourmet Women's American ORT (Organiza- tion for Rehabilitation Through Training), (313) 855-9820. The Health Club Cooks, Jewish Community Center of Metro- politan Detroit's Women's Health Club, (313) 661-1000. This single 74 • JAN JARY/IzE FIR JARY I004 • S-11(1..1-2 largest project undertaken by the health club is a compendium of up- scale recipes, traditional "keepers" and irresistibly hilarious artwork. * like Mama Used To Make, Ann Arbor Hadassah. This collection of 400 recipes represents "flavors of the past and present from Ann Arbor's Jewish homes." * Cookbook of Na'amat/Pioneer Women, Greater Detroit Coun- cil, (313) 967-4750. This is a revised edition of the 1983 book. 1983. * Still Fiddling In the Kitchen, National Council of Jewish Women, Greater Detroit Section, (313) 258-6000. This is the long- awaited sequel to the organization's widely popular {Fiddler In the Kitchen }. * Temple Kol Ami Cookbook, the sisterhood of Temple Kol Ami, (313) 661-0040. Temple Kol Ami's interpretations of creative cookery are being compiled into the sisterhood's first cookbook venture ever, according to sisterhood president Barbara Edelman. * We Love To Eat — Incredible Edibles Young Sisterhood of Shaar Hashomayim Synagogue, Windsor, Ontario, Canada. What's Cooking in Our Kitchens, Women of Maimonides Med- ical Society. Contact Marge Bennett Kaufman, (313) 737-1872.