Synopses & Reviews
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.
About the Author
Michael van Straten is the UKs best-known practitioner of complementary medicine. He is the author of over 30 books including the best-selling Little Black Dress Diet, The ORACle Diet, and Superjuice, and he was named Health Journalist of the Year in 2004. Michaels radio show 'Bodytalk' has been running for 30 years and he is also a regular guest on radio and TV programs throughout the UK. He is the Alterative Health Editor for Woman and has written for Chat, Best, and OK magazines over the past 10 years, as well as the Daily Mail, The Sunday Times (of London), and the Express.