This is the first of what is intended to be a short series of  books of International recipes that conform strictly to the Jewish Dietary rules and laws, and it contains well over 30 different ways of cooking Chicken, that are totally "dairy free".










    There are dishes from countries from Austria to Zambia, plus recipes for various rice dishes and sauces.
 

    The second book in this series is concerned with recipes for making Kosher meals based on Beef and Lamb, but again with a difference from the “norm”.

    Having had it pointed out to me that a Kosher Meal does not always consist of just a main course, but usually consists of (at least ) three courses, the next book in the series has (provisionally) been entitled “ Soups and Starters “ and is in active preparation, whilst book number 4 will probably be entitled something like

“ Puddens and Pies “ or something similar.

    Of course the separation of Dairy products (milchig) from meat and poultry (fleishig) in Kosher meals, has been the “backbone” of a truly Kosher meal from time immemorial, but in more recent years, it has been decided that fish should also be kept separate from a “fleishig” meal for health reasons.

   One of the side effects of this, of course, is that it is no longer permissible to use Worcestershire Sauce© as a flavouring, or in the preparation of, any "fleishig" meal, as it contains Anchovies, and for this reason you will find a recipe for “Warwickshire” sauce,(the closest I can get to the original), in both book 1 and book 2.

Thank you