BOOKS FOR COOKS
SETTING THE
STANDARD
FOR INTEGRITY
GUIDEII*06
"Double Apple Bundt Cake," "French Yogurt Cake," "Devil's Food White-Out
Cake (which adorns the book's cover), "Sour Cream Pumpkin Pie," "The Most
Extraordinary French Lemon Cream Tart" and "World Peace Cookies" (her
famous butter-rich, sandy-textured, sensationally salty slice-and-bake cook-
ies, adapted from French pastry chef Pierre Herme), to name but a few.
"It's been more than 30 years since I started baking at home," writes
Greenspan. "Rarely a day goes by that I don't bake. This book is a record of
those years.
"It's a collection of my favorite recipes, the ones I love and the ones I've
shared with my family and friends — a compendium of all that I've learned
about home baking."
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SERVING THE BLOOMFIELD AREA FOR OVER 36 YEARS
TELLS MOST ABOUT WHO YOU ARE.
Do you love traditional Jewish food but not the unhealthy fat and calories?
Then check out Michael van Straten's The Healthy Jewish Cookbook: 100
Delicious Recipes From Around the World (North Atlantic Books/Frog, Ltd.;
$21.95).
The author, a 2004 British Health Journalist of the Year, features health-
conscious adaptations of his mother's Ashkenazi recipes — from "Smoked
Whitefish Salad," "Red Cabbage with Apples and Caraway" and "Barley Soup
with Mushrooms and Marjoram" to "Spiced Vegetable Lasgana," "Vegetarian
Cholent" and "Lamb and Lentils."
Desserts include "Blackberry and Apple Crisp" and "Date Tea Bread."
While all of the London-based van Straten's 100 recipes — for every
course of a meal — are kosher and based
on traditional Jewish recipes, he has made
tweaks and substitutions so that these dishes
are low in fat and bursting with antioxidants.
The diverse cuisines of Eastern Europe, the
Mediterranean, Africa and Asia are incorpo-
rated into his dishes, and "Health Notes" and a
historic commentary accompany each recipe.
Bunny Grossinger, the daughter-in-law
of Jennie Grossinger of Catskills fame who
authored 1958's classic The Art of Jewish
Cooking, penned the introduction for this book. "Above all, these recipes are
doable," she writes. "And even if you never try out one recipe in your kitchen,
you can still devour the brilliant photography."
Joan Nathan, the author of Jewish Cooking in America and other classics, pro-
vides food lovers with an all-encompassing, behind-the-scenes look at American
cooking today in The New American Cooking: 280 Recipes Full of Delectable
New Flavors From Around the World as Well as Fresh Ways with Old Favorites
(Alfred A. Knopf; $35).
Crisscrossing the country in a five-year trek
during which she talked to artisanal cheese mak-
ers and bread bakers, an entrepreneur in frozen
Indian foods, the man who invented California
THE NEW AMERICAN COOKING
pizza, a Hmong farmer in Minnesota, home cooks
„,
CAN NATHAN
and new-wave chefs, Nathan discovered reci-
pes that include "Pea Soup with Kaffir Leaves"
(from Chinese fashion designer Han Feng), "Raw
Sweet Potato and Dried Cranberry Salad" (from
Arkansas), "Guatemala-Inspired Fried Chicken,"
"Iraqi Rice-Stuffed Vidalia Onions," "Chocolate
Chewies" (from Gottlieb's Restaurant and Dessert
Bar in Savannah, Ga.) and, closer to home, "Zingerman's Macaroni and Cheese."
Small photographs dot the book, but the emphasis is on the stories Nathan
tells of the rich ethnicity that has given shape to America's diverse national palate.
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