Wednesday, January 21, 2004

Food Briefs

Refugee cookbook supports resettlement

“A Taste of Freedom: A Culinary Journey with America’s Refugees” sketches the stories of eight women — all refugees — who are rebuilding their lives after fleeing death and war in countries as diverse as Laos, Somalia, Kosovo and Columbia.

Each woman shares several of her homeland’s authentic recipes, which have been translated and tested for American kitchens by the book’s authors.

Dishes range from spicy Somalian tea to a pungent Afghan relish and from Cuban roast pork to Kurdish rice bryani; all are easy to replicate using easy-to-find ingredients.

The book by Michigan writers and photographers Vincent Delgado, Jeremy Herliczek and Becky Shink is designed to raise awareness of refugee issues. Part of the proceeds are earmarked for mid-Michigan refugee resettlement efforts.

Filled with color and sepia-toned photos, the attractive 93-page softcover volume can be purchased online at www.A-Taste-of-Freedom.com for $14.99 plus tax, shipping and handling.

Chippin’ on the Ritz

Ritz Crackers are venturing into chip territory, and we liked the thin, crispy wedges (right). That said, their appeal seems to depend on how much you like the crackers. (Most of us do.) Three flavors — original, Cheddar and sour cream and onion — are offered. A 9-ounce bag costs $3.

Puppy love

If you’re looking for a tasty treat for Fido, here’s a cookbook to consult. “Throw Me A Bone: 50 Healthy, Canine Taste-Tested Recipes for Snacks, Meals and Treats” (Simon & Schuster, $19.95) is Cooper Gillespie’s (a Welsh springer spaniel) musings on how to make good, homemade dog food, written, of course, by his owner Susan Orlean (“The Orchard Thief”).

Recipes range from Pawcakes to Breath-Sweetening Biscuits to Poochie’s Pasta Primavera, and there’s even one for Sushi.

According to the book, the recipes have been approved by dog trainer and nutritional consultant Stacy Alldredge. But if cooking for the dog isn’t your thing, you’ll still appreciate the cool dog photography in this book. Woof.

Steel yourself

Calphalon’s Contemporary Stainless knives are stainless steel from the tip of the blade to the top of the handle; they have a good heft, feel great in your hand and perform very well. What’s more, the handles are labeled at the top (8” chef, for example) so there’s no guesswork when you reach for one from the wooden block. Open-stock knives are $20-$70 each at Linens ‘N’ Things; sets sold with wooden blocks are also sold at the store and online at cooking.com (or call 800-663-8810).

— Wire Services

Back to Dining Guide Home Page | Back to the top of the page