1960 Jewish KOSHER Photo COOK BOOK Hebrew FISH & MEAT & POULTRY Israel JUDAICA


1960 Jewish KOSHER Photo COOK BOOK Hebrew FISH & MEAT & POULTRY Israel JUDAICA

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1960 Jewish KOSHER Photo COOK BOOK Hebrew FISH & MEAT & POULTRY Israel JUDAICA:
$75.00


DESCRIPTION : This Kosher Jewish Judaica COOK BOOK named \"TADRICH LEOMANUT HABISHUL-(GUIDE for the ART of COOKING - MEAT , CHICKEN , FISH and SAUCCES) \" was written by2 Israeli chefs : Nicolai and Ephraiminthe mid 1960\'s. published privately in ISRAEL bytheCHEFS.RICHLY ILLUSTRATED and PHOTOGRAPHED with COLORS and B&W. Numerous advertisements. Containshundreds recipes and also TECHNIQUES for Preparing, Cooking , Baking etc . Hebrew.Originalillustrated green HC.Silvered headings .7 x 9.\" . Oblong.146pp.Chromo plates. Good condition. Cover slightly worn. Inner perfectly clean ( Pls look at scan for accurate AS IS images ) . Will be sent inside a protective rigid envelope .PAYMENTS : Payment method accepted : Paypal .SHIPPMENT : SHIPP worldwide via registered airmailis $17 . Book will be sent inside a protective envelope . Handling within 3-5 days after payment. Estimated Int\'l duration around 14 days.

Israeli cuisine (Hebrew: המטבח הישראלי‎ ha-mitbach ha-yisra’eli) comprises local dishesby people native to Israel and dishes brought to Israel by Jews from theDiaspora. Since before the establishment of the State of Israel in 1948, andparticularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Israelicuisine has adopted, and continues to adapt, elements of various styles ofJewish cuisine and regional Arab cuisine, particularly the Mizrahi, Sephardicand Ashkenazi styles of cooking. It incorporates many foods traditionally eatenin Middle Eastern and Mediterranean cuisines, and foods such as falafel,hummus, shakshouka, couscous, and za\'atar are now thought to be synonymous withIsraeli cuisine.[Other influences on cuisine are theavailability of foods common to the Mediterranean region, especially certainkinds of fruits and vegetables, dairy products and fish; the distinctivetraditional dishes prepared at holiday times; the tradition of keeping kosher;and food customs specific to Shabbat and different Jewish holidays, such aschallah, jachnun, malawach, gefilte fish, cholent (hamin) and sufganiyot. Newdishes based on agricultural products such as oranges, avocados, dairy productsand fish, and others based on world trends have been introduced over the years,and chefs trained abroad have brought in elements of other internationalcuisines. Kosher foods are thosethat conform to the regulations of kashrut (Jewish dietary law). Foodthat may be consumed according to halakha (Jewish law) is termed kosherin English, from the Ashkenazi pronunciation of the Hebrew term kashér, meaning \"fit\" (in thiscontext, fit for consumption). Food that is not in accordance with Jewish lawis called treif (Yiddish: טרײף or treyf, derived from Hebrew trēfáh). A list of some kosher foods are foundin the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certainkosher rules. Reasons for food not being kosher include the presence ofingredients derived from nonkosher animals or from kosher animals that were notslaughtered in the ritually proper manner, a mixture of meat and milk, wine, orgrape juice (or their derivatives) produced without supervision, the use ofproduce from Israel that has not been tithed, or the use of non-kosher cookingutensils and machinery.



1960 Jewish KOSHER Photo COOK BOOK Hebrew FISH & MEAT & POULTRY Israel JUDAICA:
$75.00

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