GINA AGO STA

HAIRCOLOR • DESIGN & SPA

From a "Picnic on the Fly" to a "Streamside
Supper," the book is filled with menus for
entertaining, woven together with reflections
on Montana life by a variety of Montana writers
and friends.
The book's menus and recipes fall under
the categories of "Sunrise" ("Grange Granola,"
"Frontier Eggs"), "High Noon" ("Cilantro
Slaw," "Chicken Chili"), "Dusk" ("Savory Phyllo
Squares with Goat Cheese and Sage," "Pear
Tatin") and "Under the Stars" ("Sorrel Soup,"

BRIGHTON

OPENING IN DECEMBER

8336 HiuroN R.D. BRIGHTON, 48114

810-355-3134

"Noodle Popovers").
The photographs, by Tom Eckerle and Tom Murphy, of food and landscape
are truly spectacular.

NOVI

PH.EA.SANT RU N PLAZA

39831

The challenge of coming up with healthy, tasty meals to satisfy everyone in
the family is enough to make a lot of cooks grab the nearest takeout menu.
For kosher households, it's even harder, because options are limited.
To the rescue is chef-dad-television host-author Jeff Nathan, who shows in
Jeff Nathan's Family Suppers: More Than 125
Simple Kosher Recipes (Clarkson Potter: $32.50)
that it is possible for busy families to gather
around the dinner table and enjoy a home-
' cooked meal every night of the week.
Nathan, host of PBS's New Jewish Cuisine"
and executive chef of Abigael's On Broadway
restaurant in New York City, includes practical
advice and easy dinner options the whole family
can enjoy, giving his signature American fare a
global twist with such recipes as "Southwestern
Beef Flanken and Macaroni Soup," "Tilapia
Teriyaki with Stir-Fried Asian Vegetables" and
"Havarti Quesadillas with Arugula and Tomato-Cilantro Salsa."
The book also includes more traditional Jewish dishes, such as "Mashed
Potato and Vegetable Kugel" and "Wild Mushroom Kasha."
Nathan also gives lots of advice — from what every fast-operating kitchen
needs to be up and running to the essentials of a well-stocked kosher kitchen.

GRAND RIVER AVE. NOVI, MI 48375

248 477.2266

GIFT CARDS AVAILABLE ONLINE

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Cookbook author Dorie Greenspan has been called "a culinary guru" by no
less than the New York Times. She has trained in the world's most famous
pastry kitchens but has a knack for making every recipe seem simple, as she
did for Julia Child in the best-selling Baking With
Julia.
Now, she shares three decades of her own
favorite recipes, as well as secrets she learned
in the kitchens of the world's great chefs, in
Baking: From My Home to Yours (Houghton-
Mifflin; $40).
More than 300 recipes culled from
Greenspan's baking journals fill this beautiful vol-
ume, whose full-page photographs jump off the
page. Each recipe, many with variations, offers
the author's clear-cut advice; you know exactly
what the dessert is supposed to look like every
step of the way, with perfect descriptions of texture, to help even the novice
baker attain great results.
This "baker's bible" contains scrumptious recipes for all kinds of delectable
treats: "Great Grain Muffins," "Chocolate Chunkers" (the cookies that made
Greenspan famous at Sarabeth's in New York City), "Granola Grabbers,"

NOTO & HAIR: JOHN AGOSTA
MAKEUP: JULIA Pic ,No

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