Western Europe

Western Europe

By
Gaye Weeden, Hayley Smorgon, Natalie King
Contains
26 recipes
Published by
Hardie Grant Books
ISBN
1740662865
Photographer
Mark Roper

Rich in tradition and diversity, Western European cuisine reflects the multi-ethnicity of the Jewish people and the many places where they have settled. Unique dishes have evolved with local influences – such as the creamy sauces of French cooking, the piquant flavour of Hungarian paprika and the wholesomeness of Scottish dishes. Grains and beans are eaten in abundance: healthy, hearty and filling. Some say the cassoulet of south-west France was originally cholent, the stew baked in a slow oven and served warm on the Sabbath. It is also thought that chocolate came to France with the Sephardi Jews expelled from Spain.

Featured Recipes in this Chapter

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