Jewish cookery is a marvellous mosaic of dishes originating in and adapted from the many countries from which the Jewish peoples have migrated. In this book, regional recipes have been adapted to conform to religious rules and new foods have been incorporated into traditional dishes. Starters, fish, meat and vegetarian dishes are followed by a desserts section including flans, cakes and fruit dishes - including cinnamon rolls and chocolate brownies. With step-by-step techniques and helpful hints on ingredients and cooking methods, this book offers a journey through a culture that places a huge emphasis on food.