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.

"The International Jewish Cook Book" by Florence Kreisler Greenbaum is a vast compilation of kosher recipes from the early 1900s, crafted as a manual for Jewish cooks. With 1600 recipes following strict Jewish dietary laws and rules for kashering, this cookbook beautifully combines traditional Jewish culinary methods with American and European flavors. The author, an experienced cooking and domestic science instructor, shares her knowledge to help housewives prepare both traditional Jewish meals for holidays like the Sabbath and Passover and regular meals for everyday enjoyment. The recipes focus on practicality and affordability, making the recipes accessible to cooks of all levels while honoring the diverse cultural food practices within a kosher framework, resulting in a collection suitable for Jewish homes everywhere.