The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette By: Judith Cohen Montefiore (1784-1862)
The Jewish Manual by Judith Cohen Montefiore is an invaluable culinary resource for anyone interested in Jewish and modern cookery. This comprehensive guide not only offers a vast collection of delicious and authentic recipes but also provides insightful hints and tips relating to the art of self-grooming and the toilette. Montefiore's book is a treasure trove of practical information, particularly for those seeking to delve into the world of Jewish cuisine. The author does a remarkable job of highlighting the significance of food in Jewish culture, explaining the traditional customs that surround various dishes and celebrations. From Passover to Hanukkah, Montefiore provides recipes that encapsulate the spirit of these special occasions, making The Jewish Manual an indispensable tool for both Jewish households and those simply curious about Jewish gastronomy. What sets this cookbook apart is Montefiore's dedication to preserving traditional recipes while incorporating modern cooking techniques. From basic staples like Challah bread to more intricate dishes like Gefilte fish, she meticulously outlines each step, making it accessible even to novice cooks. She also includes helpful hints and alternatives, ensuring you can adapt the recipes to your personal preferences or dietary requirements. Beyond its culinary offerings, The Jewish Manual surprises readers with its section on personal grooming and the toilette. While it may seem unusual to include such information in a cookbook, it actually provides an interesting insight into the lives of women during the Victorian era, when this book was first published. Montefiore's advice ranges from recommendations for hair care and skincare to suggestions for fashionable dressing and etiquette. Though some of these tips may be outdated, they offer a fascinating glimpse into historical beauty and self-care practices. The book's only drawback is its lack of visual aids. Although Montefiore's instructions are detailed, the omission of photographs or illustrations makes it challenging to envision the final results of certain recipes or grooming techniques. However, this minor drawback does not detract significantly from the wealth of knowledge within the pages. In conclusion, The Jewish Manual by Judith Cohen Montefiore is an outstanding resource for food enthusiasts and individuals interested in Jewish culture and history alike. Its extensive collection of recipes, coupled with invaluable hints on grooming practices, is a testament to the author's dedication and expertise. Whether you're seeking to explore Jewish cuisine or yearning to learn more about Victorian beauty rituals, this book is a delightful and informative companion. First Page: The Jewish Manual; OR Practical Information in Jewish And Modern Cookery, With a Collection of Valuable Recipes & Hints Relating to the Toilette. Edited by a Lady. LONDON: 1846. EDITOR'S PREFACE. 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 endeavoured 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... Continue reading book >>

The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette By: Judith Cohen Montefiore (1784-1862)

The Jewish Manual by Judith Cohen Montefiore is an invaluable culinary resource for anyone interested in Jewish and modern cookery. This comprehensive guide not only offers a vast collection of delicious and authentic recipes but also provides insightful hints and tips relating to the art of self-grooming and the toilette.

Montefiore's book is a treasure trove of practical information, particularly for those seeking to delve into the world of Jewish cuisine. The author does a remarkable job of highlighting the significance of food in Jewish culture, explaining the traditional customs that surround various dishes and celebrations. From Passover to Hanukkah, Montefiore provides recipes that encapsulate the spirit of these special occasions, making The Jewish Manual an indispensable tool for both Jewish households and those simply curious about Jewish gastronomy.

What sets this cookbook apart is Montefiore's dedication to preserving traditional recipes while incorporating modern cooking techniques. From basic staples like Challah bread to more intricate dishes like Gefilte fish, she meticulously outlines each step, making it accessible even to novice cooks. She also includes helpful hints and alternatives, ensuring you can adapt the recipes to your personal preferences or dietary requirements.

Beyond its culinary offerings, The Jewish Manual surprises readers with its section on personal grooming and the toilette. While it may seem unusual to include such information in a cookbook, it actually provides an interesting insight into the lives of women during the Victorian era, when this book was first published. Montefiore's advice ranges from recommendations for hair care and skincare to suggestions for fashionable dressing and etiquette. Though some of these tips may be outdated, they offer a fascinating glimpse into historical beauty and self-care practices.

The book's only drawback is its lack of visual aids. Although Montefiore's instructions are detailed, the omission of photographs or illustrations makes it challenging to envision the final results of certain recipes or grooming techniques. However, this minor drawback does not detract significantly from the wealth of knowledge within the pages.

In conclusion, The Jewish Manual by Judith Cohen Montefiore is an outstanding resource for food enthusiasts and individuals interested in Jewish culture and history alike. Its extensive collection of recipes, coupled with invaluable hints on grooming practices, is a testament to the author's dedication and expertise. Whether you're seeking to explore Jewish cuisine or yearning to learn more about Victorian beauty rituals, this book is a delightful and informative companion.

First Page:

The Jewish Manual;

Practical Information in Jewish And Modern Cookery,

With a Collection of Valuable Recipes & Hints Relating to the Toilette.

Edited by a Lady.

LONDON: 1846.

EDITOR'S PREFACE.

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 endeavoured 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... Continue reading book >>

Genres for this book
Cookery
Non-fiction

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