BOOKS FOR COOKS GUIDEII*06 A , 'N, z4 r At4 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." §A'\,110.4k5sOktVA 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. 1183460 &leaf $25 in [Budd-0 gift Centificate6 wit panchwe erttiteee putaa tutuctien fon a /we 4 :,quevie cheese pizza ' Antieo eeteimat,e with one at aux C1 -Ijoa-Can-Eat .TaIrtg [Pad/taco/3 cwaitaffie at any of am- 6 teigawianieacatioto! pasta and daf.ad Otay,3 az weft ao quaNt dined fwnwAyie 4 Qap6, 9 aucez and pi/z/zco make off-oite, in-fwme 04 office panties a futee/ze! / 1X:;14, Farmington Hills 248.855-4600 Livonia 734.261-3550 Detroit 313.892-9001 Dearborn 313.562-5900 Auburn Hills 248.276-9040 Warren 586-574.9200 Bloomfield Hills 248 - 645.0300 Royal Oak 248-549-8000 Detroit 313-884-7400 Join Buddy's Email Club at www.buddyspizza.com for more Speeial Savings and More! 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." n