The International Jewish Cook Book
Author: Florence Kreisler Greenbaum
Year: 1919
Quelle: Project Gutenberg
Thema: Jewish cookery
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.
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.
(publishers note)
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