Books: Deceptively Delicious

Deceptively Delicious, a cookbook recently released by Jessica Seinfeld (yes, that Seinfeld), has stirred up quite a bit of controversy. I first learned about the book when Oprah featured it on her show in early October. As we all know, what Oprah touches turns to gold. Just think Dr. Phil, Dr. Oz, Rachael Ray, and every Oprah Book Club selection since its inception. The cookbook's concept is that by pureeing various vegetables (and some fruits), parents can "hide" them in a variety of foods (like brownies) in order to get their kids to eat nutritiously. It was no big surprise when Deceptively Delicious became the best selling book in the country before it even physically hit the bookstore shelves (thanks to "pre-ordering" and online retailers).

Enter controversy number one: another book, The Sneaky Chef, by Missy Chase Lapine, with the exact premise, had already been released six months prior. If Oprah thought it was such a fantastic idea, why didn't we ever see this book featured on the show? My guess is that it was not on too many radar screens until Deceptively Delicious was released. Did Jessica rip-off the entire concept and use her famous last name and connections to outsell and outshine Miss Missy?

And now, enter controversy number two: should we even be "hiding" vegetables from our children? Shouldn't we be teaching them to WANT veggies, instead of tricking them into eating them?

We're not talking global warming, the war in Iraq, or the 2008 presidential election here, but I'm quite certain most parents have thought about how to get veggies into kids at one point or another.

The book itself is well organized, attractive, and full of cute drawings and full-color photographs. The spiral binding is reminiscent of my mom's Betty Crocker cookbook from the 60's, and gives the book a bit of a "retro" feel. It is actually a useful feature, and allows the open book to lie flat on the counter, without the pages flipping while you're trying to follow the recipe.

But what about the concept of the book? Well, first of all, I admit that my very first thought was "Damn! Why didn't I think of that?!?" My next thought was that I wanted to try it out on my kids to see if they really wouldn't detect the veggies (they are expert veggie-detectors). So, after I got over my outrage that Jessica Seinfeld got a cookbook published simply because she's famous, and I successfully folded a cupful of butternut squash into my kids' mac and cheese (which actually made it taste MUCH better), I thought more about this whole concept, and whether I wanted to make it part of my routine.

I wholeheartedly agree with those who believe this "deception" is wrong, and we are not teaching our kids good nutritional habits. Kids need to eat veggies, knowing they are veggies, and learn to like them, even if it takes many, many attempts to do so. Child cannot survive on breaded mystery meat alone. HOWEVER, I also think Jessica (and Miss Missy) are really on to something. As long as my kids are eating fresh vegetables every day, in their original form (as opposed to pureed and hidden), I'm perfectly fine with adding a few extra nutrients here and there through the use of purees. I don't call it "sneaky"----I prefer to think of it as "nutritional enhancement".

However, I do take issue with the amounts of pureed veggies in each dish featured in Deceptively Delicious. Most include only a half cup or less in the list of ingredients. When you divide that by the number of servings in each recipe, it hardly seems worth the effort of steaming, processing, and storing all those purees. I'd rather just give my kid a carrot.

In conclusion, I'm not disappointed I spent $15.00 on this book. It has some good ideas, and I will definitely use some of the recipes (the brownies with spinach have me particularly curious). I'm not going to speculate on whether or not this concept was entirely Jessica's, or whether or not she personally developed the recipes. I will say, that for what it's worth, I doubt The Sneaky Chef would be #8 on the New York Times best seller list without all this controversy!

Below is my quicker version of one of Jessica's ideas (or was it Missy's?). All kids love boxed macaroni and cheese, but by using an organic version with whole wheat pasta and a mashed sweet potato, you can feel better about serving this convenience food. Dark yellow and orange veggies are loaded with beta carotene, and sweet potatoes are rich in complex carbohydrates, dietary fiber, vitamin C, and vitamin B6 (Wikipedia). You may even find yourself dipping in for a few spoonfuls as well!



Mac & Cheese with Sweet Potato Puree
Serves 4 kids



1 box organic mac & cheese (preferably one with whole wheat pasta)

1 t. salt

1/4 cup lowfat or skim milk

1 medium sweet potato, scrubbed and pierced all over with a fork



Place the sweet potato on a plate in the microwave for approximately 5-7 minutes, or until softened. Remove from microwave and allow to cool enough so it can be handled.



Slice potato in half lengthwise and scoop out flesh. Mash with a fork and set aside.


Meanwhile, bring 6 cups of water and 1 teaspoon of salt to a boil in a medium saucepan.



Add pasta, and cook until al dente (approximately 7-10 minutes).



Drain, return to pot and add cheese packet, 1/4 cup of milk, and sweet potato. Stir to combine.



Serve immediately.

Books: Skinny Bitch

Normally, I would never buy a book called Skinny Bitch ( by Rory Freedman & Kim Barnouin, Running Press, 2005). The title alone gets me riled up for a variety of reasons, which I won't go into right now. However, when my friend JH recommended this book, I decided to give it a read. JH is wholly committed to healthy living, organic food, and holistic healing. She described it as a book to help get you on track to healthy eating---so that seemed worth checking out, even if I do hate the title.

Skinny Bitch is basically, a guide to healthy eating, but written in an "in-your-face" style. The two authors, Ms. Freedman and Ms. Barnouin, don't mince words when they say things like "you cannot keep shoveling the same crap into your mouth and expect to lose weight" and "...foods like meat, eggs, cheese, milk, and processed, refined foods....can clog up your ass." Okay, thanks for that visual. I will say that they make a sometimes rather dry subject pretty interesting, even if they have to pepper the book with profanity and vulgarity to make the reader pay attention.

What I DO like about this book is that the authors have clearly done their research. As vegans (that's a vegetarian who also does not eat ANY animal products like dairy, eggs, etc), they defend their lifestyle choice with solid scientific evidence that makes you wonder why you're eating so much junk. They talk about why meat and dairy are really not meant to be part of our diet, and why complex carbohydrates ARE . They tout the importance of buying organic and the dangers of artificial sweeteners. They discuss what caffeine does to your body, and why cold medicines interfere with Mother Nature's plan. And then, they give you four weeks worth of daily menus to help you get started on cleansing your body.

What I DO NOT like about this book, is that most of it is couched in terms of "this is what you need to do to get skinny", or, as they put it, to become a "skinny bitch". From a pure marketing standpoint, I know as well as anyone that books about getting thin sell, books about getting healthy don't. Let's face it, most people who watch what they eat and hit the gym every day do it to look good---not necessarily because it is healthy (that's just a nice bonus). However, true as it may be, I still find it insulting. Basically, the only reason I'd completely change my lifestyle---give up meat, dairy, Splenda, coffee, soda, etc.---is to be a "skinny bitch"? I'd better feel pretty darned terrific and live to be 100 to give up all that!

All kidding aside, I found the book a tiny bit depressing. Mostly because I believe what they say is right. I agree that giving up meat (or at least cutting back significantly) is healthy. I agree that dairy isn't really something we're meant to ingest. I know that the Splenda I put in my coffee every morning---and even the coffee---really aren't that great for me. I know I probably would feel a lot better if I started eating according to their plan. But I also know that for me, especially as a cooking instructor catering to a wide variety of clients, it is a tall order. Yes, I can eat less meat, but not none. Yes, I did order a soy latte at Starbuck's the other day (and skipped the Splenda), but I probably won't do it every time. And yes, I did go and buy a tub of organic Earth Balance spread to slather on my sprouted whole wheat toast (both of which are actually tasty!). But I'll tell you right now, I draw the line at cheese!

Skinny Bitch is definitely worth reading, if you can get past the constant "skinny" references and the somewhat arrogant tone of the book. Overall, I found it pretty informative, and it makes me think twice before shoving a handful of Oreos down my throat. Besides, who wouldn't love a book that has an entire chapter devoted to pooping?

The "bitches" are coming out with a new book in December (surprise, surprise, right in time for the holidays!), called Skinny Bitch in the Kitch, a cookbook for those of you who "want to stop cooking crap and start looking hot!". Hmmmm. For now, just try this vegan recipe and see if you feel any bitchier.

Vegan Stir Fry with Tempeh

Serves 2

1 - 8 oz package tempeh, cubed

1 red bell pepper, cut into a large dice

8 oz sugar snap peas

3 medium carrots, sliced

2-3 T canola oil

3 T soy sauce

3 T sherry
1/2 t sugar

In a measuring cup, combine soy sauce, sherry and sugar. Stir to combine and set aside.

In a large chef's pan, heat oil over medium-high heat. Add the ingredients in the following order, cooking for approximately 1-2 minutes in between each addition:

carrots, red peppers, tempeh, snap peas


Add the soy sauce mixture, raise the heat slightly, and cook another minute.


Serve alone or with rice.

"Cookbooks for a Cause" a Big Success!

Mary Cannon (l) and Angela Salvo (r), both of Fairfield, browsing through cookbooks.

On Saturday, September 22, 2007, I held The First Annual "Cookbooks for a Cause"---a cookbook sale for charity. As a cooking instructor and owner of The Secret Ingredient Cooking School, it was important to me to give back to the community which has been so supportive of my business. Thanks to MANY people and their generosity, I received OVER 400 books for the sale. Friends brought them to play dates and parties where they knew I'd be, strangers left boxes full of books on my steps, sometimes with a note, sometimes anonymously. People from all corners of Fairfield, Connecticut and beyond were happy to donate wonderful cookbooks, many in brand-new condition, to support a very worthy cause. The charity I chose to be the recipient of this year's sale is Quota International of Fairfield County. Quota's local G.R.A.C.E Project helps local kids with special needs in the schools, particularly those on the autism spectrum.

The day of the sale was exciting, and the weather looked like it would cooperate. Since I held the sale in my driveway, "tag-sale-style", I had sent many prayers asking for clear skies. My husband and I set up the hundreds of books up on borrowed tables. Categories included "notable authors", "general cooking", "ethnic cooking", "healthy & vegetarian cooking", "baking", "kids", and "Brand New Books!"--- the latter of which were generously donated by Bigelow Tea. The first customer of the day purchased a collectible Better Homes and Garden's binder cookbook for $2.00, and we ended on a high note when the last customer of the day walked away with a large stack of new and like-new cookbooks for $79.00.

Victoria Eastus (l) of Fairfield purchasing cookbooks at the sale from me (r).

As I closed up my cash box, I felt a drop of rain. I quickly moved the remaining books into my garage right before the skies opened up, and went inside to count the proceeds. The sale made close to $600 in three hours. For the first year of an event, I was very pleased. Since I still had a number of terrific books left over, I decided to make them available for sale on my website and at my cooking classes, and add to the amount of money going to Quota as they are purchased.

Thanks to everyone who donated so many cookbooks, tables, tents, and assistance with the sale. Thanks also to the local media outlets which helped promote the sale (SuzySaid.com and The Fairfield Citizen-News). In its first year, the sale was a success, and I hope for it to be even bigger and better in the years to come.

Cookbooks for a Cause on September 22, 2007

Since I began teaching cooking classes about two years ago, I am frequently asked to contribute to a wide variety of local charitable causes. They aren't asking for money, per se, but rather a service to be auctioned off at a charity event (a cooking class, party, or specially prepared meal for the highest bidder). Early on, I enthusiastically agreed, eager to help a worthy cause while getting a little exposure for my new business.

Well, I quickly learned that once the word is out that you are a willing participant, the calls for donations start pouring in. At first I was flattered to be asked, then I became panicked that I was giving away the farm before I'd even built the barn, then I simply became overwhelmed. It was time to take control of my charitable giving!

One afternoon, while attending a lecture by a well-known restaurateur, a thought suddenly occurred to me; why not start my own charity event? By doing so, I could choose the type of event, how and when I held the event, and which charity or charities would benefit from the event. Naturally, it would have to be related to cooking. My mind was racing through dozens of ideas when the lecturer said something that clicked. She was talking about how she had some of her old cookbooks on a shelf in her restaurant for people to browse through---and bang! I had my idea. A cookbook sale! Donated cookbooks, sold to the public, money to a charity. That was easy! Now I had to get to work planning.

I put out the word that I was collecting cookbooks on my website, in my Secret Ingredient e-newsletter, and on a popular local website. I even had a "girls' night out" cocktail party for my friends and asked them all the bring any cookbooks they no longer used. Soon I was getting emails and phone calls from all over town asking to donate cookbooks. Within a week I had over 100 books. Some people donated one book, some gave five, and others gave me huge boxes full. Some of the books were older, some looked "gently used" and others were practically new. With less than a week until the sale, I have well over 300 books, and they continue to pour in.

The variety of books was also astounding. There were books on vegetarian and healthy cooking, baking, and cooking for kids. There were ethnic books ranging from Chinese cookery to Middle-Eastern appetizers and Italian desserts. There were also quite a few on microwave cooking, which surprised me, for a reason I can't explain. I received a large number of big, hard-covered, beautiful cookbooks, worthy of being called "coffee table" books, but also found myself sorting through an equally large number of pamphlet-type cookbooks, either put out by a food company (like Hershey's), or by a small kitchen-appliance company (like Cuisinart).

This year I chose QUOTA International of Fairfield County to be the recipient of the First Annual Secret Ingredient Cookbook Benefit Sale. I wanted to start with a local charity, and one that could really use the money. I hope the sale is a huge success and I am able to present QUOTA with a very nice check. I also need to be realistic in the first year of doing anything, but I'm optimistic and hopeful that the sale will meet or exceed my expectations.

This year's sale is Saturday, September 22, 2007 (go to http://www.thesecretingredientonline.com/ for more details), and although it has been a lot more work than I anticipated, I am very excited to kick off what I hope will be an annual event for many years to come.

Learning from Experience

There is something to be gained from every experience. Therefore, anytime I learn about a cookbook author, chef, or restaurant owner giving a lecture or doing a book-signing, I book a babysitter and clear my calendar. I'm also a sucker for "Chefography" on the Food Network, but that is neither here nor there.

While listening to Mark Bittman speak at my local Border's bookstore, I learned that not only was he not a culinary school graduate, but that when he first started food writing he did it for free. I also learned that he thinks the best way to learn your way around a professional kitchen is to work in a restaurant (again, without pay, if necessary). From local, underpaid writer/restaurant kitchen apprentice, to New York Times columnist and bestselling cookbook author. Impressive, and duly noted.


Next I attended a lecture given by Carole Peck, chef/owner of the critically acclaimed Good News Cafe in Woodbury, Connecticut. She regaled us with stories about being a member of the first class to admit women at the Culinary Institute of America, and of working her way through restaurant kitchens all over the country, having to prove herself as a "real" chef, despite not possessing a Y chromosome. I learned that cooking in a restaurant can be incredibly competitive, and sounds incredibly exhausting. I also learned that as long as you absolutely love what you are doing, and believe in it fully, with some patience, a little luck, and a lot of hard work, you can be successful. Ms. Peck was also the first person to suggest to me that I start a food blog. At that point, I wasn't really sure what a blog was, but I promised myself I'd look into it.

Most recently, I returned to Border's to hear Sheila Lukins discuss her new edition of The Silver Palate Cookbook. I learned that she began her career in food much in the same way I did. As an educator-turned-stay-at-home mom of two, she greatly enjoyed cooking and often entertained for friends. There was no formal culinary training, simply a love of food and cooking. While our paths diverge at this point---Ms. Lukins began a catering business where as I began a cooking school---I certainly hope my road leads me to the places she's been over her 25+ year career. I learned that writing a cookbook takes years of hard work. I learned that her signature dish, Chicken Marbella is pronounced "Chicken Mar-BAY-a" as in Marbella, Spain, not "Mar-BELLA" like it is spelled. I also learned that she is the second successful person in the food world who believes I should start a food blog. Again, duly noted.

So, as I wrap up this most recent blog entry, I give thanks to those who suggested I try "blogging", I reaffirm that I've chosen the best career path for me, and I accept that there is plenty of hard work ahead. Now, back to watching my TiVoed episodes of Chefography.

For more information on cooking classes, go to http://www.thesecretingredientonline.com/