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LOCAL FLAVORS: Three new cookbooks by metro Detroiters make great last-minute holiday gifts
2006-12-19 23:58
If you're shopping for gifts for cooks this holiday season, don't overlook the possibilities of cookbooks, especially ones with local flavor.
Three new books from metro Detroit sources -- a well-known chef, a prestigious service-and-social club and the owners of a popular cooking school -- offer well-executed but very different approaches to the pleasurable arts of the kitchen.
Chef Eve Aronoff's passion and skill show in every dish at Eve the Restaurant in Ann Arbor, and it's the same with her newly released "Eve -- Contemporary Cuisine, Methode Traditionnelle" (Huron River Press, $35).
Its title summarizes her approach: She studied classic French cooking at Le Cordon Bleu in Paris and favors local, in-season ingredients, but her cooking reflects global influences that range from Moroccan to American and Thai to Indian.
It's a style that makes Eve a favorite of sophisticated diners.
Her attractive 272-page cookbook includes not only her signature recipes but evocative essays about how she learned to cook, life at her close-knit restaurant and her philosophies as a chef.
Aronoff wrote and tested her recipes for home cooks. Still, many of her dishes require multiple components -- salsas, pestos, spice blends and sauces -- to achieve their layered complexity, making the book best for skillful cooks who enjoy using a variety of ingredients.
Some dishes are as simple as Gingered Sweet Potato Gratin, Lemon-Raspberry Bread Pudding or Wild Mushroom Cream Soup.
More complex examples include entrees such as Roasted Poblanos stuffed with Curried Shrimp, Scallops and Andouille Sausage; and Moroccan Chicken in Phyllo with Candied Limes and Spicy Greens.
"Eve" is available at major bookstores and at www.huronriverpress.com.
The Village Club in Bloomfield Hills spent 2 1/2 years testing and choosing recipes for its 50th anniversary cookbook, "Popovers to Panache: Food with a Flair from the Village Club," and the hard work shows.
The handsome coffee-table book lies flat for easy use and is filled with dishes suitable for entertaining, family events and everyday meals.
The club's 1,500 members submitted more than 500 recipes for the project, and cookbook committee members tested and tasted them all, finally choosing 228 for the book, says chairwoman Linda Wilson of Birmingham.
They range from Braised Lamb Shanks, Mushroom Barley Soup and Summer Blueberry-Raspberry Pie to Spinach-Beet Salad with Roasted Shallot Dressing, Salmon Filets with Lemon-Ginger Butter, Linguine with Shrimp and Sun-Dried Tomatoes, and Baked Manchego Cheese with Pear Compote and Sliced Pears. (See recipe, this page.)
Most are stylish twists on familiar fare -- neither too exotic nor too plain -- and are suitable for many skill levels.
Part of the book's proceeds will go to the club's charitable foundation, which has raised more than $1 million for metro Detroit nonprofit agencies and groups since its incorporation in 1983.
The book is $24.95 and can be purchased at Holiday Market, several Birmingham-Bloomfield area retailers and through the club's Web site, www.thevillageclub.org. Bill and Shanny Apodaca, husband-and-wife chefs and Culinary Institute of America graduates, hold their Simply Good Kitchen cooking classes in their Royal Oak home.
Shanny started the business in 2002, and it was so successful that Bill left his job as a cook at Tribute restaurant in Farmington Hills to join her a year later. They've continued to grow, and this spring they will move the classes to a business space in Birmingham.
Each class teaches one complete meal -- salad, entrée and accompaniments, and dessert -- and their cookbook is organized the same way. Called "Simply Good Kitchen," its 12 chapters are titled by entrée or cuisine, from Greek Rack of Lamb and Spring Halibut to "the perfect steak" and "rustic Italian."
The Apodacas believe that if students can master the five basic cooking techniques -- grill, sauté, roast, braise and poach -- they can cook virtually anything.
Color food photos and black-and-white shots illustrating techniques -- trimming artichokes, for example, or assembling baklava -- accompany their clearly written recipes.
The self-published book is $26.50, plus tax, shipping and handling, at their Web site, www.simplygoodkitchen.com. Buyers may also pick it up at the Apodacas' home; see the Web site for details.
Contact SYLVIA RECTOR at 313-222-5026 or rector@freepress.com.
Источник: http://www.freep.com
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LOCAL FLAVORS: Three new cookbooks by metro Detroiters make great last-minute holiday gifts
If you're shopping for gifts for cooks this holiday season, don't overlook the possibilities of cookbooks, especially ones with local flavor.
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"Who Killed the Electric Car?" caused a furor when it was released this year. The movie hammers away at GM and its EV1 electric car. (Sony Classic Pictures)
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