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Nathan explains this departure from her Jewish cookbooks: "I am American
and Jewish. Now that I have learned so much about my Jewish background,
as a journalist I felt ready to explore what has happened to American cuisine
in the past 40 years. It has been an extraordinary journey for me."
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And we shall all be gifted.
RICHARD ROSS DESIGNS studio on site.
22941 Woodward Avenue Ferndale, MI 4822o
Phone: 2 4 8- 544-3944
Hours: M—F 10-6; SAT 11- 4.
Holiday Hours (after Thanksgiving): M W F io-6; TH to-8;
SAT 10-5; SUN 12-5. Also by appointment.
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Farmington Hills 248.855-4600
Livonia 734.261-3550
Detroit 313.892-9001
Dearborn 313.562-5900
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Warren 586-574.9200
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Detroit 313-884-7400
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26
DECEMBER 2006 I A GIFT GUIDE II
The Jewish author of four previous cookbooks that have sold more than 3
million copies and the star of the Food Network show "Barefoot Contessa,"
Ina Garten, caterer and owner of the East Hampton specialty food shop of
the same name, has shared recipes that have long been favorites of the
Hamptons crowd, provided ideas for dishes for dinner parties and family-style
meals and even taken her readers on a culinary trip to Paris.
In her newest cookbook, Barefoot Contessa at Home (Clarkson Potter;
$35), Garten shares her life in East Hampton, 100 recipes she loves and her
secrets to making family and friends — gathered around the dinner table or
cooking with her in the kitchen — feel welcome.
Striking a balance between elegance and casual comfort, she offers the
tried and true signature recipes that she makes over and over again — from
intros ("Green Herb Dip"), soups ("Summer Borscht"), sandwiches ("Roasted
Pepper and Goat Cheese") and salads ("Blue Cheese Coleslaw") to main
dishes for dinner ("Roast Capon," "Seared Tuna with Mango Chutney"), veg-
etables ("Broccoli Rabe with Garlic"), desserts ("Black and White Angel Food
Cake," "Summer Fruit Crostata") and breakfast favorites ("Chunky Banana
Bran Muffins").
Along the way, Garten — out with a new line of cake mixes, marinades and
condiments that can be found at food specialty stores nationwide — offers
many time-tested strategies: tips for cooking and entertaining, what she con-
siders when designing a kitchen and menu planning basics. Beautiful photo-
graphs of Ina's dishes, her home and East Hampton delight the eye.
Susie Fishbein, author of the best-selling cookbooks Kosher by Design and
Kosher By Design Entertains, has created recipes that kids will love and has
put them into her latest cookbook, Kosher By Design: Kids in the Kitchen
(Mesorah Publications; $22.99).
The kid-friendly recipes (picky eaters are taken into account!) are designed
for kids age 10 and older, with large print, pleasing graphics and helpful
guidelines indicating degree of difficulty. Each recipe is accompanied by an
equipment list, ingredient list and colorful photo.
The book's recipes are divided into chap-
ters including "Starters" ("Saucy Franks,"
"Alphabet Soup") "Breakfast" ("Goldilox,"
"Healthy Banana Splits"), "Snacks" ("Baked
Nachos," "Gourmet Popcorn"), "Dairy Mains"
("Tuna Melts," "Pizza Bubble Ring"), "Side
Dishes" ("Un-fried Spicy Fries," "Peach Noodle
Kugel"), "Drinks" ("Snickerdoodle Cocoa,"
"Root Beer Floats") and "Desserts" ("Cookies-
n-Creamwiches," "Apple Crisp").
Getting kids into the kitchen teaches them
math through measurements, nutrition through
food selection and independence through
increased skills
all with the added bonus of parents and children spending
time together, creating memories.
"One of my favorite parts of cooking is that you are free to experiment,"
notes Fishbein. "That's why I wrote this cookbook, to let children find a cre-
ative outlet in the kitchen. I encourage them to try the recipes as I wrote
them, but then go back and add their own special flair."
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