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Through The Passover Holiday

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The Siinc

Celebrity Chefs

Ask actor and master cook Paul
Newman for one of his favorite
recipes, and he'll tell you about dilled
Fillets of scrod. Sen. Russell Feingold,
in a battle for campaign finance
reform, signs on for cheesecake.
Violinist Itzhak Perlman is in harmony
with chopped chicken livers.
They are just three among 80 Jewish
public figures who have shared their
eating preferences with the Milwaukee
Jewish Day School for The Jewish
Celebrity Cookbook (Printstar; $18),
which was developed to raise funds for
the instructional center.
"We had seen many celebrity cook-
books and decided to try one of our
own," says Florence Steinberger, the
school's fund-raising coordinator. "As we
got into it, the most exciting responses
were the ones that had anecdotes."
Jazz musician Ben Sidran, for exam-
ple, explains why he likes his wife's
lentil soup. Artist Mark Podwal tells
about his mother's chicken soup.
"Getting addresses was our biggest
problem," says Steinberger, part of a
cookbook committee of five. "We
tried to reach agents and sent out
about 300 requests. It took us three
years to get the book finished. Joey
Bishop was the first one to come up
with a recipe (potato kugel)."
Among those ultimately reached
were director Steven Spielberg (cheese
blintzes), all-around entertainer
Mandy Patinkin (hot cream cheese
hors d'oeuvres), singer-songwriter Billy
Joel (grilled tuna and marinated
cucumber salad), writer Gloria
Steinem (carrot soup), television per-

sonality Barbara Walters (stuffed cab-
bage rolls) and comedian Robert Klein
(Hungarian potatoes).
Recipes are divided according to
four categories: "Starters," "Main
Dishes," "Side Dishes" and "Desserts."
There's a brief biography of each
hobby chef; committee members test-
ed each dish before including it.
The cookbook committee plans to
take the compilations to the Jewish
book fairs being held in the fall with
one member, Toby Colton, being rep-
resented through a recipe for lasagna
in place of a Don Rickles favorite.
"Sorry, no recipe or anecdote," he
responded to the form letter. "Make
one up and say it's mine."
— Suzanne Chessler

The Jewish Celebrity Cookbook

can be purchased locally at the
Temple Israel gift shop. It also is
available by calling (877) 763-
1569 or going to the Web at
www.mjds.org/cookbook.

Constant Comments

Sally Ann Berk knows just where to
go for inspiration or solace at the end
of a rough day. She opens The Big

Little Book of Jewish Wit & Wisdom

(Black Dog & Leventhal Publishers;
$10.98) and turns to the chapter "If
We Don't Laugh, We Must Weep."
Maybe she gets a chuckle from a
Mel Brooks remark: "Humor is just
another defense against the universe."
Or maybe she feels uplifted by a
"Proverbs" statement: ."A cheerful
heart makes good medicine, but a
crushed spirit dries up the bones."
Whatever she needs ought to be an
easy turn of the page because Berk is the
editor who put the book together. That
also assures that what she finds resonates
with her on a number of topics — from
"Blessings" to "Curses and Insults."

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Charlotte Rae (maternal
aunt to Detroit Jewish News
Story Development Editor
Keri Guten Cohen) offers
a recipe for gefilte fish.