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hood has been difficult, she said. "I've
never made much money as a writer or
an academic," she laments, though she's
hopeful that a new novel she's started,
about two emotionally entwined sisters,
will be her commercial breakthrough.
Though Eve hates therapy, Nicole
admits to being in therapy "endlessly ...
dealing with mostly first-daughter stuff
— wanting desperately to please my
parents, being overly critical of myself,
not thinking I've achieved enough."
She concedes that several of the
dynamic women characters in her
novel were based on actual family
members and is proud she had such
strong female role models.
At the end of Redeeming Eve, realizing
how much Maxie loves her, Eve fi.,,gives

her mother for her eccentricities. These
days Nicole also seems to feel liberated
from mother/daughter struggles.
My mother worries more than I do,
but she had kids much sooner than I
did, in her early 20s. And I have sons,
which might be easier."
She feels gratitude that her mother
always told her she could be anything in
life that she wanted. "I remember when
I was a cheerleader at Great Neck North
High School — I didn't yet realize
cheerleading wasn't a feminist thing to
do — and some girl made fun of me.
My mother said, 'They're just jealous
because you're prettier and smarter.
Added Bokat half-seriously: "She
was rooting for me so much it made
me nervous. 171

More For Mother's Day

If happy Mother's Day

remembrances include
wonderful ethnic meals
served with love, two
recently released books
can extend those happy
feelings — A Culinary

Collection

(Wayne State
University Press;
$24.95), a
cookbook from
the Detroit
Institute of Arts,
and The Molly

Goldberg Jewish
Cookbook
(Ivyland Books;
$12.95), a soft-
cover reprint of
a 1955 collec-
tion by
Gertrude Berg with
Myra Waldo.
Many Jewish DIA
volunteers contributed
to A Culinary
Collection, which also
includes favorites of
Detroiters representing
other ethnic groups. It
has the bonus of color-
ful and relevant repro-
ductions of beautiful
art from the museum.
The page that has,
Lois Singer's recipe for
bundt noodle kugel and
cottage cheese pancakes
offered by Dede
Feldman is opposite A
Banquet in the Open Air,
a fourth-century Roman
scene made of rth.rble,

glass and terra cotta.
"This is our second
cookbook," says Jane
Solomon, who con-
tributed a recipe for
minestrone soup and
served as co-chair of
the Cookbook
Committee. "We
tested each
recipe."
Joyce Siegel,
who presented
her mother's
mandelbrot
recipe and was an
assistant chair of
the testing com-
mittee, thinks the
interest in this
book shows that
people are very
interested in ethnic
cooking.
"I think the recipes
are timely and the pic-
tures show many recent
museum acquisitions,"
Siegel says. "I've tried
all the recipes and
enjoyed the Jewish ones
in every section."
Rosalind Grand, a
longtime museum
docent who offered a
version of vegetable
lentil soup, advises that
many of the recipes

that are not from
kosher kitchens could
easily be adapted. She
parti..:ularly enjoyed the
tropical salad.
"The only disap-

pointment was not
being able to include
more of the recipes we
tested," Grand says.
In the Molly
Goldberg book, there
are more Old-World
recipes. The title comes
from the character Berg
played in the sitcom The
Goldberos, and the pen-
and-inkedrawings recall
some of the other char-
acters. Readers will find
ptcha (calf's foot soup
and jelly), cheese knishes
and meatless holishkes
(stuffed cabbage) along
with more common
favorites, such as varia-
tions of stew, meat loaf
and baked veal chops.
"Not all Jewish people
come from one country,
and the countries of ori-
gin have left their
imprints upon the cook-
ing," Myra Waldo com-
ments at the beginning
of the book, explaining
the diversity of dishes.

— Suzanne Chessler

The DIA's A

Culinary Collection is

available at the
museum's gift shop
or at satellite stores
in area malls; (313)
833 7900. The Molly

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107