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The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws By: Florence Kreisler Greenbaum |
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By FLORENCE KREISLER GREENBAUM Instructor in Cooking and Domestic Science 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. SECOND EDITION 1919 PUBLISHERS' NOTE
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. Suggestions and additional recipes, for inclusion in later editions of
the book, will be gratefully accepted by THE PUBLISHERS. New York, February, 1918 . PREFACE
In compiling these recipes every effort has been made to bear in mind
the resources of the Jewish kitchen, as well as the need of being
economical and practical. The aim throughout has been to lay special emphasis on those dishes
which are characteristically Jewish those time honored recipes which
have been handed down the generations by Jewish housewives (for the
Sabbath, Passover, etc). But the book contains a great many other
recipes besides these, for the Jewish cook is glad to learn from her
neighbors. Here will be found the favorite recipes of Germany, Hungary,
Austria, France, Russia, Poland, Roumania, etc.; also hundreds of
recipes used in the American household. In fact, the book contains
recipes of every kind of food appealing to the Jewish taste, which the
Jewish housewife has been able to adapt to the dietary laws, thus making
the Cook Book truly International . The manner of presentation is clear and simple, and if directions are
followed carefully, will insure success to the inexperienced housewife.
For the book has been largely planned to assist her in preparing
wholesome, attractive meals; to serve the simplest as well as the most
elaborate repast from appetizer to dessert without transgressing the
dietary laws. At the same time the book offers many valuable suggestions
and hints to the most expert cook. In this book are also directions for making meat substitutes and many
economies of the hour, which have been added to meet the needs of the
present day.
REMARKS
The Jewish housewife enjoys the enviable reputation of being a good
cook; in fact she is quite famous for her savory and varied dishes. Her
skill is due not so much to a different method of cooking as to her
ingenuity in combining food materials. The very cuts of meat she has
been always accustomed to use, are those which modern cooks are now
advising all to use. The use of vegetables with just enough meat to
flavor, as for instance in the Shabbos Shalet, is now being highly
recommended... Continue reading book >>
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