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Commercial Jewish Kosher Chef Cook Book Hotel Restaurant Israel Judaica Hebrew For Sale
DESCRIPTION : This
quite rare Hebrew illustrated
Kosher COOK BOOK for commercial KITCHENS such as HOTEL restaurants and
RESTAURANTS was published by the Israeli food manufactor-factory "OSEM" .
It is a nicely designed FOLDER which contains around 29 separate
plastic coated leaves . Obviously in all the recipes , Some "OSEM"
materials are being used . The cookbook covers all
parts of meals and dishes , Breakfast , Dinner , Supper , Sauses , 1st dishes, Salads , Soups
, Beef , Chicken , Turkey , Fish , Egg dishes , Vegeterian dishes , Boiled
vegetables dishes , Nourishing side dishes , Diary dishes , Deserts , Cakes ,
Traditional Jewish Holiday dishes . Original illustrated flexible plastic FOLDER . 9 x 12.5". Very good condition. ( Pls look at scan for accurate
AS IS images )Will be sent inside a protectivepackaging .
: Payment method accepted : Paypal .
: Shipp worldwide via registered airmail is free .Will
be sent inside a protectivepackaging . Handling
within 3-5 days after payment. Estimated duration 14 days.
Israeli cuisine (Hebrew: המטבח הישראלי ha-mitbach ha-yisra’eli) comprises local dishes
by people native to Israel and dishes brought to Israel by Jews from the
Diaspora. Since before the establishment of the State of Israel in 1948, and
particularly since the late 1970s, an Israeli Jewish fusion cuisine has
developed.Israeli cuisine has adopted, and continues to adapt, elements of
various styles of Jewish cuisine and regional Arab cuisine, particularly the
Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods
traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods
such as falafel, hummus, shakshouka, couscous, and za'atar are now thought to
be synonymous with Israeli cuisine.Other influences
on cuisine are the availability of foods common to the Mediterranean region,
especially certain kinds of fruits and vegetables, dairy products and fish; the
distinctive traditional dishes prepared at holiday times; the tradition of
keeping kosher; and food customs specific to Shabbat and different Jewish
holidays, such as challah, jachnun, malawach, gefilte fish, cholent (hamin) and
sufganiyot. New dishes based on agricultural products such as oranges,
avocados, dairy products and fish, and others based on world trends have been
introduced over the years, and chefs trained abroad have brought in elements of
other international cuisines. Kosher
foods are those that conform to the regulations of kashrut (Jewish
dietary law). Food that may be consumed according to halakha (Jewish
law) is termed kosher in English, from the Ashkenazi pronunciation of
the Hebrew term kashér (
meaning "fit" (in this context, fit for consumption). Food that is
not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf,
derived from Hebrew trēfáh). A list of some kosher foods are found
in the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certain
kosher rules. Reasons for food not being kosher include the presence of
ingredients derived from nonkosher animals or from kosher animals that were not
slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or
grape juice (or their derivatives) produced without supervision, the use of
produce from Israel that has not been tithed, or the use of non-kosher cooking
utensils and machinery.
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Commercial Jewish Kosher Chef Cook Book Hotel Restaurant Israel Judaica Hebrew: $75