The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Om denne boken

"The International Jewish Cook Book" by Florence Kreisler Greenbaum is a comprehensive collection of kosher recipes written in the early 20th century. This cookbook serves as a guide for Jewish cooks, presenting 1600 recipes that adhere strictly to Jewish dietary laws, alongside rules for kashering, melding traditional Jewish culinary practices with influences from American and European cuisine. At the start of the cookbook, the author introduces herself and outlines her qualifications, emphasizing her experience as an instructor in cooking and domestic science. Following this introduction, the preface lays out the book's purpose: to assist housewives in preparing both traditional Jewish dishes for special occasions like the Sabbath and Passover, as well as a variety of other recipes intended for everyday meals. The opening portion highlights the emphasis on practicality and economy, suggesting that the recipes are designed to be accessible to both inexperienced cooks and seasoned professionals. Additionally, it acknowledges the influence of various cultural culinary practices within a kosher framework, aiming to create a truly international collection tailored for Jewish households.