Product Description
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.
About the Author
As a Jew and one of the UK's foremost authorities on health, Michael van Straten believes passionately that traditional Jewish cooking should be recognised and enjoyed as the exciting, varied and healthy cuisine that it is. Michael is the UK's best-known practitioner of complementary medicine. He is the author of over 20 books including the best-selling Superjuice. He was named Health Journalist of the Year in 2004. Michael's radio show 'Bodytalk' has been running for 26 years and he is also guests on radio and TV programmes throughout the UK. He is Alternative HealthEditor for Woman and has written for Chat, Best, OK and Woman over the past 10 years, as well as the Daily Mail, The Sunday Times and the Express.
