GUIDE 2010
New Recipes from page GG33
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ability of so many great dairy-free
products (she shares her favorite
brands) for use in baking parve des-
serts," she writes. "The days of [dry]
kichel and that rainbow-colored
sponge cake are over!"
Shoyer organizes her debut cook-
book in three sections: Quick and
Elegant Desserts (15 minute prep
time), Two-Step Desserts (15- to
30-minute prep) and Multiple-Step
Desserts and Bread (more than 30
minutes prep time). A special fourth
section includes chapters on Challah
and Passover desserts, as well as no-
sugar-added, nut-free, gluten-free and
vegan desserts for those with special
needs.
Recipes to try: updated kosher clas-
sics, like Cinnamon Apricot Pull-Apart
Babka; parve versions of All-American
favorites, like Red Velvet Cupcakes
with Vanilla Icing; and treats you never
thought could be made kosher. Creme
Brulee, anyone?
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JESSICA SEINFELD: DOUBLE
DELICIOUS!: GOOD SIMPLE FOOD
FOR BUSY, COMPLICATED LIVES
(William Morrow; $28.99)
In her No. 1 New York Times bestsell-
ing cookbook Deceptively Delicious,
Jessica
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GG34
November 18 • 2010
Seinfeld
shared ways
to "sneak"
fruits and
vegetables
into the diets
of even the
pickiest eat-
ers.
In her
second cookbook, she teaches read-
ers how to bring a healthy lifestyle to
their families with tips on choosing
the right ingredients, this time around
focusing on using whole grains (while
avoiding processed foods), in addition
to her vegetable and fruit purees, to
enhance the nutritional value of her
kid-friendly recipes. Also, Joy Bauer
(see her new cookbook, at the begin-
ning of this article) provides a nutri-
tional analysis of each recipe.
"Not only are these recipes delicious
and good for us, but, with a few excep-
tions, they're quick and easy to make
writes Seinfeld, also a proponent of
kids helping out in the kitchen.
"Let's face it: It's a lot harder to say,
`I'm not eating that — it's gross!' to a
meal that you had a hand in creating."
Look for Bird's Nest (a breakfast
food made with eggs and last night's
leftover spaghetti), Lemon Chicken
("my favorite chicken dish in the
world"), Orange Beef ("a leaner ver-
sion of a Chinese favorite"), Lemon
Cream Cookies ("hands down, the best
cookie I have ever tasted") and Black
Bean Burgers ("These are fantastic!"
says husband Jerry. "And I am a ham-
burger lover").
GEORGE VUTETAKIS:
VEGETARIAN TRADITIONS:
FAVORITE RECIPES FROM MY
YEARS AT THE LEGENDARY INN
SEASON CAFE (The Vegetarian Guy;
$29.99)
Royal Oak's Inn Season Cafe —
named "Best Vegetarian Restaurant"
many times by local Metro Detroit-
area media — has been a favorite
destination for those interested in
natural, vegan and vegetarian cook-
ing for almost 30 years. In a city with
a paucity
VEGETARIAN TRADITIONS
of kosher
restaurants,
it's also
been a
consistent
spot to find
interesting
cuisine for
those who
adhere
to Jewish
dietary laws.
Inn Season's founding chef and
restaurant proprietor from 1981-
2001, George Vutetakis, now based
in California, has self-published a
cookbook that weaves bits of food
lore and tales of his travels (trips to
Greece and India greatly inspired
him) with recipes served during his
tenure at the restaurant.
Way ahead of their time, they avoid
too much fat, sugar or refined foods;
embrace fresh, local and organic
products; allow fruits, vegetables,
whole grains and beans to reign
supreme; and adhere to the "slow
food" movement, relying on roasting,
baking and simmering to bring out
flavors.
The cookbook is available locally
through Book Beat in Oak Park, or go
to www.thevegetarianguy.com .
Create a unique Michigan
Thanksgiving dinner this year with
Vutetakis' fall "Michigan" menu of
Michigan Pot Pie with Almond Crust,
Maple Baked Beans, Mashed Sweet
Yams and Red Pepper Leek Gravy. For
dessert: Pumpkin Cheeseless Cake,
served with Maple Candied Pecans
and Cider Sauce.