GUIDE 2010 New Recipes from page GG33 The embassy Suites Detroit - Southfield hotel is strategically located in the heart of southeastern Michigan. betroit - Southfield is Michigan's premier business address. Our howl is the only full service, all suite hotel in "the Center of it all". Detroit - Southfield provides easy access to numerous metro-area freeways, major highways and Detroit Metropolitan slirport. The embassy Suites Detroit - Southfield hotel is in a central location just 20 minutes away from almost every metro area destination. 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? EMBASSY SUITES HOTELS• • Complimentary 'Preakfast liuffet 28100 Franklin Rd. •Incloorjleated Pool/Whirlpool Southfield, ML 48034 • On-site Itestaurant * Manager's Iteception Call for Reservations • Complimentary Internet (248) 350-2000 •State of the art fitness Center * much more. . • Fax: (248) 350-3416 . TheHiltonFamily Pool Photo by Ewards Photography 19296gS) aj 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 This Hanukkah Season Celebrate The Nation That Brings The Light Of Innovation To The World Development Corporation for Israel/State of Israel Bonds 6600 W. Maple Road • West Bloomfield, MI 48322 248-661-3500 • 800-352-6556 paula.lebowitz@israelbonds.com www.israelbonds.com Follow Israel Bonds on Facebook and Twitter ISRAEL BONDS Monby PINRA. $IPC This is not an offering, which can be made only by prospectus. Read the prospectus carefully before investing to fully evaluate the risks associated with investing in State of Israel bonds. Issues subject to availability. 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.