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December 19, 2003 - Image 100

Resource type:
The Detroit Jewish News, 2003-12-19

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in online


J11 Digest

Selected news and feature stories
from the Detroit Jewish News.

) Back In Time

Look for Alexis P. Rubin's
"This Month in Jewish History"
for December.

What's Eating
Harry Kirsbaum?







, . ,

kk,' M.

Overly Sensitive
New Age Guy

Jewish.com columnist
Brian Blum explores the
movie-going experience
and how it's not much
different in Israel than
here in America.

Friends Or Foes

In the ever-present battle
of good versus evil waged
in the international arena,
the only thing that counts
is the either/or. Either
you are a friend, or you
are a foe. There is no
in-between. So says
Micah Halpern on

n advertisers



Ira Kaufman Chapel... www.irakaufman.com


DetailsArt.com ... www.detailsart.com

from page 75


traces the use of legumes as a Middle Eastern diet staple, for
example, to Abraham's first-born grandson Esau, who sold
his birthright to his brother Jacob for a pot of his legendary
lentil stew. For the 250 recipes in the book --- featuring the
unique flavors, fresh and healthy ingredients and simple tech-
niques that characterize Middle Eastern cuisine. Levy, lead
food columnist of the Jerusalem PosA also provides a pantry
guide for Americans and suggests suitable substitutes for
hard-to-find ingredients.
Cooking 1 • 2 • 3: 500 Fabulous Three-Ingredient Recipes
(Stewart, Tabori & Chang; $37.50), by Rozanne Gold, fea-
tures simple dishes — each made with only three ingredients
— designed to make everyday cooking simple. With
500 recipes,
many of them
kosher, this vol-
ume contains
the best recipes .
from her 1.2.3
series, including
the 250 most
popular recipes,
revised and
updated, and
250 new recipes
and recipe
ideas. Gold,
Bon Appeas
Made Easy"

Even if there's no time to cook, cookbook lovers will
appreciate browsing these new selections released just
in time for Chanukah.
The New York Times Jewish Cookbook (St. Martin's Press;
$35) offers more than 825 recipes from the paper's food
pages, selected by Linda Amster, who also edited the The
New York Times Passover Cookbook. Food critic and cookbook
author Mimi Sheraton offers an introduction on Jewish food,
as well as commentary preceding each of the book's 11 chap-
ters; and Joan Nathan offers an essay on the foods of Israel
today. The book incorpo-
rates traditional recipes, as
well as more contemporary
variations on classic foods,
from well-known chefs and
food writers, spanning dish-
es from America to Europe,
the Middle East and the
Mediterranean. All recipes
are kosher.
The Jewish Kitchen:
Recipes and. Stories From
Around the World (Interlink
Publishing Group; $29.95),
written by award-winning
food writer Clarissa Hyman,
concentrates on Jewish
cooking of the Diaspora.
Filled with beautiful,
full-color photographs
by Peter Cassidy, the
book focuses on the sto-
ries and recipes of nine
Jewish families in very
different parts of the
world — Cuban Jews,
Greek Jews, Venetian
Jews and Australian
Jews among them —
giving readers a sam-
plinwf how Jews have
adapted the laws of
kashrut to the foods, cli-
mate and cultures of
many lands. In addition
to explaining the major
Jewish holidays and fes-
tivals and food associat- .
ed with them, Hyman also
offers interesting digressions
like the history of the bagel.
Feast From the Mideast:
250 Sun-Drenched Dishes
from the Lands of the Bible
(HarperCollins; $23.95), by
Faye Levy, moves beyond
the familiar falafels and
shish kabob with recipes
like "Chicken in Persian
.4; k
A0 p t4.4 ,,, t1,
Pomegranate Walnut Sauce"
and "Garlic Fried Eggs with
Mint and Sumac." As the
author guides readers
MI -Vv.i 104 C'PAT . ‹114
through the history of
Middle Eastern cuisine, she





For online
advertising , call
248-354-6060 1



also provides
and organizes
her recipes by
category, all
enabling the
cook to pre-
pare a four-
course dinner
for six and
still make it
through the
express lane
at the super-

The New


American Writers Cookbook .(University Press of
Mississippi; $25), edited by Dean Faulkner
Wells, is an updated version of the 1981 origi-
nal, offering 150 recipes that range from
"Peanut Butter Sandwiches" to "French Silk Pie"
from writers of every imaginable stripe, ethnici-
ty, region and culture in America — not all
guaranteed to provide delectable dishes but a
collectors item for food-doting lovers of
American literature.
Jewish writers' contributions include Edward
Cohen's "Expatriate-Style Basil Spaghetti," Eli
Evans' "Eli's Kosher Grits," Amy Bloom's "Fool-
Proof Matzah Ball Soup" and Bernard
Malamud's "Hamburger."

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