Lamb and white bean chili What's New In Kosher Cookbooks? Photo by Annabel Cohen "New Jewish Cuisine: Contemporary Kosher Cooking from Around the World" by Carole Sobell SYBIL KAPLAN Special to the Jewish News Super Chills Super Bowl Sunday is super chili day in the United States. ANNABEL COHEN Special to the Jewish News T his Sunday, Tampa Bay will play Oakland in professional football's Super (VII. Nationwide, indeed Bowl worldwide, groups of fans and devotees will gather in houses, apartments, bars, clubs and restaurants to see these teams face off in San Diego. Hands-down, chili is as fundamental to foot- ball chow as a touchdown is to the game. What makes for good chili? — Beans, no beans, cubed meat, ground beef? "Chili" is Spanish for pepper. All peppers (including bell peppers) are chilis, raw or cooked. Chili powder, the ingredient that makes chili, is a combination of spices and herbs. Makers of chili powder usually combine two or more hot chilis, roasted, dried and pulverized, to make a powder. They add cumin, Mexican oregano, garlic and sometimes paprika, which is another kind of pepper or chili. These ingredients are ground together to make chili powder, which SUPER CHILIS on page 92 issompam _ What's New In Kosher Food? At least 2,500 products introduced in 200 New York City ore than 2,500 food products obtained kosher certification in 2002, bringing the number of kosher products on U.S. grocery shelves to more than 75,000. 2002 was the most successful year for new product introduc- tions since 1995, with the number of introduc- tions exceeding 22,000 (a 15% increase over 1ff last year), according to Minter, a food researc firm. Bakery, sauces and seasonings accounted for half of all food product introductions in 2002. Dairy, snacks, and side dishes also experi- enced considerable growth. There were many new kosher cheese entries in 2002. Also notice- able were additions in soy-baseu products and meat replacements. (www.koshertoday.com ) — koshertoday.com I admit it! I'm addicted to kosher cookbooks and I love collecting them. So, here's a fun new one, written by a caterer, "the leading lady of kosher cooking and catering in Britain," Carole Sobell. Chapters include appetiz- ers, soups and starters, pasta and risottos, salads, dips, sauces and dressings, fish, meat and poultry, desserts, ice cream and sorbets, petit fours and enter- taining. Before you even begin to scan the 163 recipes from many foreign countries as well t totweropordri opprooth to one of as Jewish Ow world's classic rookery shies favorites, the mouth-watering color photographs will grab you. True, your finished dish may not look quite like the photograph, but the care and skill and details of the author will clearly motivate you to try. One has to be careful that the book jacket copy does not mislead you when it refers to the book as "kosher style" while its title calls it "kosher" and the preface makes it clear that the author owns a kosher catering company. So what would you like to serve your company next time that will wow them? Try gravlax with dill blinis (translated, this is dry-cured salmon made into a type of mold without the gelatin, served with blintzes.) Various types of sushi, Thai satay and spring rolls are also presented in Appetizers. In Entrees, one can try sea bass and salmon KOSHER COOKBOOKS on page 92 t 1/24 2003 91