Traditionally associated with the heavy, fat-laden foods of Europe — deep-fried latkes, chicken fat, and achingly sweet desserts — Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes the reader on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the grain-based dishes of North Africa and the fragrant salads of the Middle East. With recipes like Egg and Onion with Cilantro, Nutty Spinach with Raisins, Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies, this cookbook is a treasure trove of delicious, nutritious recipes for meat-eaters and vegetarians alike.
A collection of modern recipes builds on the traditions of Jewish cooking around the world and places an emphasis on grains, nuts, and fresh produce, in an illustrated volume that includes such options as Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies. Original.
Traditionally associated with the heavy, fat-laden foods of Europe — deep-fried latkes, chicken fat, and achingly sweet desserts — Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes readers on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the grain-based dishes of North Africa and the fragrant salads of the Middle East. With recipes like Egg and Onion with Cilantro, Nutty Spinach with Raisins, Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies, this cookbook is a treasure trove of delicious, nutritious recipes for meat-eaters and vegetarians alike.
"A modern look at Jewish cooking, featuring a nutritious, low-fat approach to cooking traditional Jewish dishes from around the world"--Provided by publisher.
General
| ISBN |
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9781583941508
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| Fiction/Non-Fiction |
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Non-Fiction
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| Publisher |
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Frog Ltd
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| Pages |
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159
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| List Price |
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$21.95
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| Author |
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Van Straten, Michael
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| Publication Date |
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03/12/2006
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| Release Status |
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In Print
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| Format |
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Paperback
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| Language |
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English
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| Measurements |
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Height: 9.25 Inches (US)
Width: 9.5 Inches (US)
Thickness: 0.75 Inches (US)
Unit Weight: 1.65 Pounds (US)
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| Foreword |
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Grossinger, Bunny
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