Among the numerous works on
Culinary Science already in circulation, there have been
none which afford the slightest insight to the Cookery
of the Hebrew kitchen. Replete as many of these are with
information on various important points, they are
completely valueless to the Jewish housekeeper, not only
on account of prohibited articles and combinations being
assumed to be necessary ingredients of nearly every
dish, but from the entire absence of all the receipts
peculiar to the Jewish people. This deficiency, which
has been so frequently the cause of inconvenience and
complaint, we have endeavored in the present little
volume to supply. And in taking upon ourselves the
responsibility of introducing it to the notice of our
readers, we have been actuated by the hope that it will
prove of some practical utility to those for whose
benefit it is more particularly designed. It has been
our earnest desire to simplify as much as possible the
directions given regarding the rudiments of the art, and
to render the receipts which follow, clear, easy, and
concise. Our collection will be found to contain all the
best receipts, hitherto bequeathed only by memory or
manuscript, from one generation to another of the Jewish
nation, as well as those which come under the
denomination of plain English dishes; and also such
French ones as are now in general use at all refined
modern tables. A careful attention has been paid to
accuracy and economy in the proportions named, and the
receipts may be perfectly depended upon, as we have had
the chief part of them tested in our own kitchen and
under our own surveillance.
Price: $1.99
The International Jewish Cook BookDirect Download!
By Florence Kreisler Greenbaum
Instructor In Cooking And Domestic Science 1600 Recipes
According To The Jewish Dietary Laws With The Rules For
Kashering It is with pleasure, and pardonable pride,
that the Publishers announce the appearance of The
International Jewish Cook Book, which, "though we do say
it ourselves," is the best and most complete kosher cook
book ever issued in this country. It is the direct
successor to the "Aunt Babette Cook Book," which has
enjoyed undisputed popularity for more than a generation
and which is no longer published. The International
Jewish Cook Book is, however, far superior to the older
book. It is much larger and the recipes are prepared
strictly in accordance with the Jewish dietary laws. The
author and compiler, Mrs. Florence K. Greenbaum, is a
household efficiency woman, an expert Jewish cook, and
thoroughly understands the scientific combining of
foods. She is a graduate of Hunter College of New York
City, where she made a special study of diet and the
chemistry of foods. She was Instructor in Cooking and
Domestic Science in the Young Women's Hebrew Association
of New York, and is now Instructor and Lecturer for the
Association of Jewish Home Makers and the Central Jewish
Institute, both under the auspices of the Bureau of
Jewish Education (Kehillah). Mrs. Greenbaum knows the
housewife's problems through years of personal
experience, and knows also how to economize. Many of
these recipes have been used in her household for three
generations and are still used daily in her home. There
is no one better qualified to write a Jewish Cook Book
than she.
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