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Author: Esther Levy
Publisher: Andrews McMeel Publishing
Published: 2012-10-16
Total Pages: 225
ISBN-13: 1449423159
DOWNLOAD EBOOKA reprint of the nineteenth century work on Jewish cooking and housekeeping written by Esther Levy for new immigrants to the United States and the first Jewish cookbook published in America.
Author: Esther Levy
Publisher:
Published: 1871
Total Pages: 210
ISBN-13: 9780910231015
DOWNLOAD EBOOKWhen it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a good Jewish education. Authentic Jewish cuisine for todayis cook.
Author: Esther Jacobs Levy
Publisher:
Published: 1982
Total Pages: 210
ISBN-13:
DOWNLOAD EBOOKAuthor: Esther Levy
Publisher: Applewood Books
Published: 2007
Total Pages: 206
ISBN-13: 1557091862
DOWNLOAD EBOOKThis culinary historical volume provides housekeeping and household-management advice as well as daily menu suggestions. Originally published in 1871, it was written to help new immigrants adapt to life in the New World while maintaining their religious heritage; and it even includes a Jewish calendar as well as recipes for home doctoring. Levy's cookbook follows Jewish law regarding cooking for the Sabbath, Passover, and other Jewish holidays; and it provides great detail about how to organize the household, and what steps to follow in conducting Jewish activities. The medicinal recipe section provides recipes for various ailments as well as cautions for visiting the sick.
Author: David M. Gitlitz
Publisher: Macmillan + ORM
Published: 2000-09-25
Total Pages: 570
ISBN-13: 1466824778
DOWNLOAD EBOOKWhen Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.
Author: Edith B. Cohen
Publisher: DigiCat
Published: 2022-06-02
Total Pages: 124
ISBN-13:
DOWNLOAD EBOOKThis is a modern orthodox Jewish recipe book for young housekeepers dealing with the preparation of economic as well as delightful dishes. This helpful cookbook was put together because many of the existing Jewish cookery books of that time demanded the use of ingredients and methods that were too expensive for everyday use. Contents include: Hints to Young Housekeepers. Chapter on Koshering. Soups. Milk Soups. Cheap Soups. Fish. Simple Ways of Using Cold Cooked Fish. Meat. Simple Ways of Using Cold Cooked Meat. Vegetables. Salads and Pickles. Sauces and Syrups. Pies, Puddings, and Sweet Dishes. Milk Puddings Breakfast Dishes Bread and Biscuits. Sweetmeats. Invalid Cookery. Passover Dishes.
Author: Estella Atrutel
Publisher:
Published: 1874
Total Pages: 208
ISBN-13:
DOWNLOAD EBOOKAuthor: Aaron Levine
Publisher: Oxford University Press
Published: 2010-11-12
Total Pages: 715
ISBN-13: 0199780560
DOWNLOAD EBOOKThe interaction of Judaism and economics encompasses many different dimensions. Much of this interaction can be explored through the way in which Jewish law accommodates and even enhances commercial practice today and in past societies. From this context, The Oxford Handbook of Judaism and Economics explores how Judaism as a religion and Jews as a people relate to the economic sphere of life in modern society as well as in the past. Bringing together an astonishingly strong group of top scholars, the volume approaches the subject from a variety of angles, providing one of the most comprehensive, well-rounded, and authoritative accounts of the intersections of Judaism and economics yet produced. Aaron Levine first offers a brief overview of the nature and development of Jewish law as a legal system, then presents essays from a variety of angles and areas of expertise. The book offers contributions on economic theory in the bible and in the Talmud; on the interaction between Jewish law, ethics, modern society, and public policy; then presents illuminating explorations of Judaism throughout economic history and the ways in which economics has influenced Jewish history. The Oxford Handbook of Judaism and Economics at last offers an extensive and welcome resource by leading scholars and economists on the vast and delightfully complex relationship between economics and Judaism.
Author: Andrew F. Smith
Publisher: Oxford University Press
Published: 2007-05
Total Pages: 720
ISBN-13: 0195307968
DOWNLOAD EBOOKOffering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Author: Laura Schenone
Publisher: W. W. Norton & Company
Published: 2003
Total Pages: 458
ISBN-13: 9780393016710
DOWNLOAD EBOOKFilled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.
