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The International Jewish Cook Book; 1600 Recipes [With ATOC] [NOOK Book]

Overview

THE FAVORITE RECIPES OF
AMERICA, AUSTRIA, GERMANY,
RUSSIA, FRANCE, POLAND,
ROUMANIA, Etc., Etc.

*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 ...
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The International Jewish Cook Book; 1600 Recipes [With ATOC]

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Overview

THE FAVORITE RECIPES OF
AMERICA, AUSTRIA, GERMANY,
RUSSIA, FRANCE, POLAND,
ROUMANIA, Etc., Etc.

*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.

*CONTENTS*

PREFACE
REMARKS
RULES FOR KASHERING
APPETIZERS
SANDWICHES
SOUPS
GARNISHES AND DUMPLINGS FOR SOUPS
FISH
SAUCES FOR FISH AND VEGETABLES
SAUCES FOR MEATS
FRYING
ENTRÉES
MEATS
POULTRY
STUFFINGS FOR MEAT AND POULTRY
VEGETABLES
TIME TABLE FOR COOKING
SALADS AND SALAD DRESSINGS
FRESH FRUITS AND COMPOTE
MEHLSPEISE (FLOUR FOODS)
CEREALS
EGGS
CHEESE
BREAD
COFFEE CAKES (KUCHEN)
MUFFINS AND BISCUITS
PANCAKES, FRITTERS, ETC.
CAKES
ICINGS AND FILLINGS FOR CAKES
PIES AND PASTRY
COOKIES
DESSERTS
STEAMED PUDDINGS
PUDDING SAUCES
FROZEN DESSERTS
CANDIES AND SWEETS
BEVERAGES
CANNED FRUITS
JELLIES AND PRESERVES
BRANDIED FRUITS
CANNED VEGETABLES
VEGETABLES PRESERVED IN BRINE
PICKLES AND RELISHES
PASSOVER DISHES
INDEX

TABLE OF WEIGHTS AND MEASURES MEASUREMENT OF FOOD MATERIALS
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Product Details

  • BN ID: 2940012983893
  • Publisher: Ladislav Deczi
  • Publication date: 9/7/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 854
  • File size: 635 KB

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