Middle class families in England would advertise for a 'Plain Cook'. Jewish food was never plain: full of savoury tastes, spices and a flavour that often came from long slow cooking.
The fried fish in the British speciality fish and chips came originally from Spain. Though it is served hot in restaurants or take-aways, the Jewish version is usually cold. This comes as a surprise to those who are not familiar with it, but the idea (which came from not cooking on the Sabbath) actually improves the taste of the fish.
Some of the oldest recipes in the book are based on Portuguese cakes and desserts. By any standards they are extremely sweet. It has been said that you can halve the amount of sugar in any recipe and it will still be too sweet! There are three ingredients which recur constantly: egg yolks, sugar and fresh vanilla. In The Camel Trail you'll find how to make yemma. If you try nothing else from the book, you should make this. Or, find a Portuguese bakery and buy pasteis de nata.