GRAND OPENING

Arts & Entertainment

Mixed Media

The Largest
Elegant Chinese Buffet
from Grand Rapids to Detroit

Chinese Food

Cantonese, Hunan U Szechuan Style

International
Selection of Dishes
Chinese, American,
Japanese, Italian, etc.

•Also serving regular menu
• Non-smoking section
)11, • Very clean • Full wait staff
• Private party room

THE GEFILTE VARIATIONS

Place your order by
phone and it will be ready
when you arrive!

T

k

Over 200 Items Daily
All You Can Eat

Food writer Jayne Cohen is out with a new cookbook just in
time for Passover.

GAIL ZIMMERMAN
Arts & Entertainment Editor

Snow Crab Legs, Mussels,
Shrimp Cocktail, Tuna Steak,
New York Steak, Sushi
and Much More!

GRAND OPENING
SPECIAL!

10%
OFF
TOTAL FOOD BILL

Going Gefilte

Ninth' c Lake Rd.

a

Summit
Crossing

3

3

o
m,

P

Oriental
"Forest Buffet

2525 Elizabeth Lake Rd.
Waterford, Ml

104

3 a

Apple Waterford
Square
Bees Town laza

• Not good with senior citizen discount
• Not good with any other offer
• Expires 4/29/00•

4/14
2000

7
Lake (6

Elizabeth Lake Rd. F;

cs

(248) 683-9888

0

A •

A

"Preparing gefilte fish from scratch
no longer seems so daunting, with
food processors and the wide availabil-
ity of a variety of gleaming fish fillets,"
writes Jayne Cohen in her new autobi-
ographical cookbook, The Gefilte
Variations (Scribner/Simon &
Schuster; $35). "Except for the broth.
That still requires real commitment."
Cohen, who lives with her husband
and daughter in a Greenwich Village
apartment, is a frequent writer on food
for such publications as Gourmet, Cook's,
The New York Times and Newsday.
In this book, Cohen challenges the
stereotypes of Jewish food, emphasizing
fresh, natural ingredients as she reinter-
prets traditional fare into dishes like
"Salmon Gefilte Fish with Ginger Beet
Horseradish," "Chicken Soup with

Asparagus, Shiitakes and Roasted Fennel
Mazza Balls" and "Hungarian Chocolate-
Walnut Torte." All recipes are kosher.
Cohen celebrates Jewish food not
simply for its history and religious sym-
bolism but for its unique epicurean char-
acter. ""I am not creating silly, culturally
perverse combinations here, like matza
balls made with butter and destined for a
meat soup, or gourmet hybrids, like
jalapeno-sun-dried-tomato-gefilte fish,"
she assures her readers. "Rather my
recipes are all integrated interpretations
of foods I think of as Jewish. ... It is the
autobiography of one palate."
Inspired by both Askenazi and
Sephardic classic cooking, the book is
divided into two sections: The -first
begins with new twists on year-round
favorites, such as stuffing brisket with
eggplant; the second section offers new
takes on holiday standards, and features
a variety of menus for religious and
life-cycle celebrations.
Cohen introduces each of the 200