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Italian Cuisine
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JEWISH
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I
Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills
FOOD
1966900
TRADITIONAL FARE AND WHAT IT MEANS
CAROL U NGAR
COOKING
■ Jewish Soul Food: Traditional
Fare and What It Means (Brandeis
University Press) is built on the
premise that even more than in the
synagogue, Jewish life takes place
around the dining table. Author Carol
Ungar, who lives in Israel, explores
the deep link between Jewish foods
and Jewish beliefs. She offers easy-to-
follow recipes for Shabbat meals and
all the Jewish holidays as well as brief,
but fascinating information on how
many Jewish foods express core Jewish
beliefs. The drawings and how-to illus-
trations just add to the mix.
■ Modern Jewish Cooking: Recipes
6, Customs for Today's Kitchen
faculty member angrily approached
the author and said, "I know you
based that character on me." But
it wasn't true. It had never even
occurred to me," Avi says. "It really
never even crossed my mind!"
As with great cooking, there's
usually something fresh and inexpli-
cable that makes a novel work.
Some call it inspiration, and Avi
gets asked about it all the time. For
Avi, it's about changing the ordinary
into the extraordinary. "I'm never
at a loss for ideas," he says. Writing
"breathes life into them."
Today, Avi and his wife live in the
Rocky Mountains, where they set-
tled because their sons loved to ski
(and then, of course, the kids grew
up — and moved away). He enjoys
reading, everything from history to
classics like Great Expectations, and
baking.
"I like the instant gratification
that comes with cooking, versus
writing that takes forever," he
says. He likes making pies, too, and
then eating them with family — or
even alone. He admits a fondness
for sweets, especially those of the
crunchy kind: "I never met a cookie
I didn't like."
(Chronicle Books) by Leah Koenig, a
leading voice in the new generation
of young Jewish cooks, is a guide for
today's contemporary audience that
is grounded in tradition. She shares
175 recipes that essentially rework the
foods from previous generations, but
that reflect the values of today's food
movement.
Her recipes showcase handmade,
seasonal, vegetable-forward dishes.
Classics, like latkes, matzah balls
and challah, are updated with smart
techniques and vibrant spices. The
book goes beyond tradition to include
regional influences from North Africa
to Central Europe. The wonderful pho-
tographs enhance the updated recipes.
KIDS
■ In Bromley Girls (Texas Tech
University Press), author Martha
Mendelsohn weaves a tale of
a 14-year-old
Jewish girl
newly arrived at
Bromley, an aca-
demically chal-
lenging WASPy
BROMLEY GIRLS
1950s girls' school
in Manhattan,
where she deals
with alienation
because of her
religion, the ups
and downs of
friendship and budding romance.
Along the way, Emily learns much
about herself just as she is on the
cusp of womanhood. Mendelsohn
is a thoughtful storyteller who
gets the details right.
❑
- Sandee Brawarsky, Don Cohen,
Try Our New Boneyard
Beef Ribs!
Orchard Lake Rd. South of 14 Mile • Farmington Hills
851-7000
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2010
HARVARD ROW KOSHER MEATS
Gourmet • Kosher • Carry Out & Catering
• RAW & PREPARED
CELEBRATING
50 MARSH!
KOSHER FOODS
• MEATS & POULTRY 0
• AGED STEAKS,
GREAT FOR BIM
Keri Guten Cohen, Jackie Headapohl,
• ROTISSERIE CHICKENS
Jeffrey Hermann, Lynne Konstantin,
• NEW PREPARED ITEMS
Sy Manello, David Sachs and Zoe
• SHIVA DINNERS
Schubot contributed to this story.
ENTREE
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6221 Orchard Lake Rd. I West Bloomfield I 248-539-8806
Hours: Mon - Thurs: 8:30am-6pm I Fri: 8:30am-4pm I Sun: 9am-3pm I Closed Saturday
July 16 • 2015
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