Book Review by Norene Gilletz
Cooking Kindness is my Kind of Cookbook!
Last December, I received a phone call from Gloria Guttman asking me to edit a fund-raising cookbook she had been working on for the last five years. The book was called Cooking Kindness: Heroes in the Kitchen ($36 Cdn). The proceeds would benefit Israel Cancer Research Fund (ICRF), helping support Israeli scientists who continue to “cook up” and discover new remedies in the battle against cancer.
Although we had never met, I was quickly impressed by Gloria’s passion, vision and commitment to this immense project. Energetic beyond her years, this vibrant, dynamic woman convinced me to take on the project – I’m so glad I did.
Gloria felt that this book shouldn’t be just about food and recipes – it had to have soul! And she accomplished her goal.
Cooking Kindness is a compilation of more than 200 recipes from Gloria’s family, friends and colleagues. Forty-four people contributed their favourite recipes to the book. The remainder came from Gloria’s huge personal recipe collection, illustrating her passion for delicious food and her love of entertaining.
There is a section entitled “The Cooks, Their Recipes and Dedications,” profiling these special men and women, along with their bios, photos, recipe titles and heartwarming dedications.
Ellen Watt was the project manager for Cooking Kindness – and “watt” a dedicated manager she was! She worked tirelessly to organize the structure and contents of the book. Ellen also worked with the printer and designers, taking care of the most minute details.
Cooking Kindness is a tribute to cancer survivors, and also to those who fought this terrible disease but unfortunately did not win the battle. Cancer touches everybody, be it family members or friends, and this book will touch your heart.
This eclectic, exciting collection of recipes includes Ydessa’s Depression Soup, Salad Exotica, Oakdale Fish Cakes with Lemon Aioli, Fragrant Chicken and Mushrooms, Szechuan Eggplant, Healthy Green Frittata, Three Layer Chocolate Cake, Brooky’s Cookies and Creme Brulee.
Gloria is a superb marketer, reaching out as far away as Coral Springs, Florida, where she will be featured as an author in January 2007. Gloria even arranged to have the book sold in the gift shop at Oakdale Golf Club. When the book was displayed amidst the men’s shirts, she tactfully arranged to have them moved next to the cash to increase their visibility. A true saleswoman, Gloria can even be found selling cookbooks in the ladies’ locker room at her golf club!
Cooking Kindness is available at Chapters, by emailing firstname.lastname@example.org or calling 416-440-7999.
Here are three different “sides”of salmon – a sweet version from Gloria, a spicy one from her son, Richard Lewis, of CSI fame, as well as a no-cook version from Sharon London Liss. All three recipes contain the same magical ingredient – a passion for helping in the fight against cancer. Enjoy…!
SALMON WITH MAPLE GLAZE
“I dedicate my recipes to Lori and Toba, two indomitable spirits. Also in memory of Iliana and Elaine, who are always in my heart! Most important, I would like to thank all the tried and true cooks that grace the pages of Cooking Kindness.” Gloria Guttman.
1 cup pure maple syrup
4 tablespoons fresh lemon juice, divided use
3 tablespoons soy sauce
2 tablespoons fresh ginger, peeled and finely grated
1 1/2 teaspoons minced garlic
salt and pepper to taste
1 salmon fillet (2½ pounds/1.2 kg) center cut, skin on
1 bunch scallions, green part
In a small heavy saucepan, combine maple syrup with 3 tablespoons of lemon juice, soy sauce, ginger, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until reduced to about 1 cup, about 30 minutes; stir occasionally. Let cool.
Preheat oven to 350°F. Lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallions in baking pan to form a bed for salmon. Drizzle 1/2 cup of maple glaze over salmon. Bake at 350ºF for 20 to 25 minutes. Baking time depends on thickness of fish.
In a small saucepan, heat the remaining 1/2 cup of maple glaze over low heat until heated through. This will be used as a sauce. Stir in the remaining tablespoon lemon juice. Remove pan from heat, cover sauce and keep warm.
Cut salmon crosswise into 6 pieces. Drizzle warm sauce over salmon.
Yield: 6 servings.
Tip: Maple glaze may be made 2 days ahead, covered and refrigerated. Bring glaze to room temperature before proceeding with recipe.
“Dedicated to my best friend and the mother of my daughter, Lori, whose strength and courage in surviving breast cancer is equal to any salmon swimming upstream, against the current.” Richard J. Lewis (Writer, director and producer of television, films…and also his own recipes!)
4 to 6 salmon fillets (preferably wild-caught organic salmon)
1 bag of wasabi peas (dried peas flavoured with wasabi)
soy sauce, to taste
grated fresh ginger
pickled ginger, for garnish
Preheat oven to 450°F, or preheat grill.
Crush the bag of wasabi peas into crumbs. (You can do this right in the bag.) Dip salmon fillets into soy sauce mixed with fresh ginger. Brush with Dijon mayonnaise. Now sprinkle the crushed peas generously on the fillets.
Bake uncovered at 450°F for 15 minutes, or grill about 8 minutes per side. Garnish with pickled ginger.
Yield: 4 to 6 servings.
“I smile whenever I read this recipe. My mother, Elca, was one of the most accomplished women I know. Not only was she a well-recognized art dealer, but she was a renowned cook. When she sent this recipe to me, she suggested tins of tomato juice, but I thought that apple juice would work just as well!” Sharon London Liss, Co-President, Israel Cancer Research Fund.
1 baby salmon (3½ pounds/1.5 kg), filleted
1 large bunch of dill
1/4 cup coarse salt
1/4 cup sugar
1 to 2 teaspoons coriander seeds
2 tablespoons crushed peppercorns
Place one piece of salmon skin-side down in a large utility dish. Cover with a large bunch of dill.
Combine ingredients for seasoning mix and spread over dill. Place the second fillet on top, skin-side up. Wrap the salmon in cheesecloth for easier turning. Place a heavy weight on top, such as two 48-ounce cans of juice. Refrigerate for 4 to 5 days, turning salmon over twice a day.
To serve, wipe off the salt mixture and discard dill. Slice diagonally with a sharp knife. Serve on cocktail pumpernickel bread spread with honey mustard. Freezes perfectly!
Yield: 20 to 24 servings.
Cooking Kindness: Heroes in the Kitchen by Gloria Guttman
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