02475cam a22002893u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000330011324502190014626400510036530000470041633600260046333700260048933800360051550000310055150802420058252012540082453400450207865300190212385600430214212350UtSlPG20260610133308.0mcr n260607r2004||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aGreenbaum, Florence Kreisler14aThe International Jewish Cook Book :b1600 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. 1aSalt Lake City, UT :bProject Gutenberg,c2004  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2004-05-01  aProduced by Paul Murray, Sander van Rijnswou and PG Distributed Proofreaders. Produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University (http://digital.lib.msu.edu/cookbooks/index.cfm)  a"The International Jewish Cook Book" by Florence Kreisler Greenbaum is a comprehensive collection of kosher recipes written in the early 20th century. This cookbook serves as a guide for Jewish cooks, presenting 1600 recipes that adhere strictly to Jewish dietary laws, alongside rules for kashering, melding traditional Jewish culinary practices with influences from American and European cuisine.  At the start of the cookbook, the author introduces herself and outlines her qualifications, emphasizing her experience as an instructor in cooking and domestic science. Following this introduction, the preface lays out the book's purpose: to assist housewives in preparing both traditional Jewish dishes for special occasions like the Sabbath and Passover, as well as a variety of other recipes intended for everyday meals. The opening portion highlights the emphasis on practicality and economy, suggesting that the recipes are designed to be accessible to both inexperienced cooks and seasoned professionals. Additionally, it acknowledges the influence of various cultural culinary practices within a kosher framework, aiming to create a truly international collection tailored for Jewish households. (This is an automatically generated summary.)  nOriginal publication data not identified  aJewish cooking40uhttps://www.gutenberg.org/ebooks/12350