Jewish cooking is traditionally associated with heavy, fat-laden food - deep-fried latkes, food cooked in chicken fat and extremely sweet desserts. But this impression is based on the food of Middle and Eastern Europe, which has migrated to London and New York. In fact, Jewish food has many more influences and traditions from the Jews who spread themselves around the rest of the world and developed their own cuisine, unique to the countries they inhabited but still with their Middle Eastern origins and the strict requirements of Jewish dietary laws. This book takes you on a fascinating journey around the world looking at how Jewish cookery adapted to new countries and why it offers so many health benefits. There is the healthy Mediterranean diet of the Greek Jews as well as the influences of the Jews expelled by Spain in the fifteenth century, full of antioxidant-rich fruit and vegetables. Then there are the grain-based dishes from north Africa and the fragrant salads of Persia, and not forgetting classic recipes for omega-3-rich smoked salmon. With around 100 recipes for all occasions, this is a treasure trove of exciting, healthy food.
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