Healthy Jewish Cookbook: 100 Delicious Recipes from around the World
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...
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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. Library Journal Van Straten, a British author of more than 25 books, has been described as a practicing osteopath, naturopath, acupuncturist, and nutritional consultant. He uses his family heritage to present recipes full of healthy ingredients and lacking saturated fat. The introductory material describes his family, their traditional meals, and the festivals of Rosh Hashanah, Hanukkah, and so on. The rest of the book is devoted to 100 recipes arranged by course-appetizers, soups, vegetables and salads, main courses, desserts, and cookies and cakes. Most of the pages are devoted to a single recipe with background information and a health note. There are numerous artful color photographs, many as a full-page spread. The recipes are simple but assume some prior cooking knowledge-"poach in simmering water." All the popular dishes are here (minus the fat), including Lekach (honey cake), Veal Schnitzel, Lamb and Lentils, Red Cabbage with Apples and Caraway, Chicken with Matzo Dumplings, and Borscht. The New York Times Jewish Cookbook (2003) remains the standard in the field, but this new publication is recommended for collections that need healthy ethnic cookbooks.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.
\ Library JournalVan Straten, a British author of more than 25 books, has been described as a practicing osteopath, naturopath, acupuncturist, and nutritional consultant. He uses his family heritage to present recipes full of healthy ingredients and lacking saturated fat. The introductory material describes his family, their traditional meals, and the festivals of Rosh Hashanah, Hanukkah, and so on. The rest of the book is devoted to 100 recipes arranged by course-appetizers, soups, vegetables and salads, main courses, desserts, and cookies and cakes. Most of the pages are devoted to a single recipe with background information and a health note. There are numerous artful color photographs, many as a full-page spread. The recipes are simple but assume some prior cooking knowledge-"poach in simmering water." All the popular dishes are here (minus the fat), including Lekach (honey cake), Veal Schnitzel, Lamb and Lentils, Red Cabbage with Apples and Caraway, Chicken with Matzo Dumplings, and Borscht. The New York Times Jewish Cookbook (2003) remains the standard in the field, but this new publication is recommended for collections that need healthy ethnic cookbooks.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.\ \
