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Detroit International Riverfront

Born in Trissino, Italy, and trained at the Instituto Alberghiero Professionale
Di Stato/Culinary Institute in Recoaro Terme, Italy, Chef Isabella Nicoletti
worked under great Italian chefs in four different restaurants in Italy before

coming to Michigan.

A lift

In 1998, she began cooking at Paesano's in Ann Arbor. Those who have
tasted her inviting seasonal cooking, based on recipes from her home in the

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Veneto region of northern Italy, will enjoy her

new cookbook, Perbacco Isabella!: Italian

Country Cooking From Your Good Friends at

Paesano's (Huron River Press; $35).

More than 100 recipes fill the book's entic-

ing pages, vihich feature lovingly photo-

graphed, full-page color images of Nicoletti's

dishes, interspersed with photos from home

and informative sidebars. Paesano's Wine

Director Chaad Thomas offers specific pairing

suggestions for many of the entrees.

Recipes are divided by seasons: from Primavera (spring) — "Ricotta,
Pinenuts and Spinach Salad" to Estate (summer) — "Fresh Mozzarella Balls
with Asparagus" to Autunno (autumn) — "Black Cabbage and Farm Cheese

Cannelloni" to Inverno (winter) — "Chianti Wine Roasted Chicken."

T o Order:

www.detroitriverf ront.org

Buy a Personalized
Brick or Paver on

the Detroit RiverWalk!

"A true hedonist — a person who pursues pleasure — is passionate about
food. A real hedonist also wants to feel good. The healthy hedonist antici-
pates a good meal, savors it and feels energetic and nourished afterwards."
So says cookbook author-educator Myra Kornfeld about her goals for The

Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed
Daily Feasts (Simon and Schuster; $19.95, paperback original).

Kornfeld's collection caters to the way today's health-conscious eaters
— including vegetarians who occasionally eat fish and chicken, omnivores who
often choose meatless meals and everyone who falls under the "flexitarian"
umbrella — actually eat.
Kornfeld forgets about counting calories or obsessing over low-fat versus
low-carb. All her recipes are naturally light and naturally healthy, and her

Come see your brick

secret is real food, emphasizing fresh over

canned, processed and frozen, whole grains

at Rivard Plaza in

over refined, products with natural ingredi-

Spring 2007.

ents over chemicals, natural sweeteners over
refined sugar, and organic when possible.

She dishes up recipes inspired by a world

of ethnic flavors for everything from appetizers

and snacks to main dishes and sandwiches,
soups, vegetables, grains and legumes, sauc-

4..

Jewish Women•

es, condiments and desserts.

Y' Committee 2006

Sample her "Black Bass in Leek and

Saffron-Tomato Broth," "Pumpkin Pecan

Wontons with Sage Butter," "Halibut Burgers,"

"Honeydew Soup" and even naturally sweetened desserts like "Chocolate

Lovers Brownies."

Although not billed as a kosher cookbook, there are no recipes with unkosher

ingredients. The chicken dishes do not include dairy, and Kornfeld explains how

ei ~ sio>r"k

to make dishes a particular way (such as dairy-free) quickly and easily.

Hart

Plaza

;

GM Fountain

Sixteen years ago, journalist-author Tom Brokaw and his wife Meredith fell
under the spell of the American frontier and bought a family homestead in the
Big Sky state of Montana. Meredith convinced her best friend and fellow New

York City dweller Ellen Wright to experience the bounty and beauty of the West.

Together, they have turned their love affair with the region into Big Sky Cooking

(Artisan: $35), a book about food, life and friends in the American West.

22 DECEMBER 2006 JN G FT GUIDE It