National Culinary Review

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MIDWEST SWEET BAKING HISTORY: DELECTABLE CLASSICS AROUND LAKE MICHIGAN The History Press, 2011, by Jenny Lewis, CCE, CHE Discover how the Midwest refined the nation’s sweet tooth through a mix of immigrant traditions and American ingenuity. Jenny Lewis delivers a history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts and politics. Learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, plumb the secrets of the Kraft Oil Method, and encounter a rich medley of other true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan.

TODD KELLY’S ORCHIDS AT PALM COURT Recipes from the Hilton Cincinnati Netherland Plaza, with Courtney Tsitouris The Hilton Cincinnati Netherland Plaza is a historic art deco masterpiece and home to the nationally acclaimed restaurant, Orchids at Palm Court. In this cookbook, executive chef Todd Kelly takes readers behind the scenes at Orchids at Palm Court, revealing the high level of focus, discipline and precision that goes into creating every dish. Along the way, readers get more than 65 of his favorite recipes, each packed with real-world restaurant technique and described all the way from inspiration to execution. Available at https://orchidsatpalmcourt.webfeatssl.com/ purchase.aspx.

THE SPARKPEOPLE COOKBOOK: LOVE YOUR FOOD, LOSE THE WEIGHT Hay House, 2011, by Meg Galvin Chef Meg Galvin and SparkRecipes editor Stepfanie Romine have paired up to create a collection of more than 160 satisfying, sustaining and stress-free recipes that streamline healthy-eating efforts. With a focus on real food, generous portions and great flavor, the recipes are about making smart choices and eating food you love. Along with the recipes, there are step-by-step how-tos about the healthiest, most taste-enhancing cooking techniques; lists of kitchen essentials; and simple ingredient swaps that maximize flavor while cutting fat and calories.

WOMEN AND CHEFS ON FOOD
OF THE SURVEYED CHEFS:

The James Beard Foundation and Good Housekeeping surveyed readers of the magazine
and chefs during August and September 2011. According to survey respondents:
• American families are turning to
healthful food options, with nearly
half saying they buy organic fruits and
vegetables at least occasionally and
1 out of 5 buying them often.

• The majority of respondents said heart health, fat content, sodium content and sugar content were somewhat or highly influential in their food purchasing choices.

68%
said chefs and restaurateurs have
a responsibility to encourage and
support healthy eating habits

• More than half said they eat at fast food restaurants once a month or less.

• 77% said their family eats healthfully whenever possible or all the time.

• Concerning healthier/sustainable eating habits: 85% believe schools should serve healthier food to children; 83% believe parents should set firm limits to prevent their children from eating junk food; 79% believe food corporations should do more to ensure that they produce healthy foods; and 76% believe people should take it upon themselves to eat more locally grown food.