The Original Jewish Cookbook

This e-book is an authorized reprint of Bloch Publishing's best-selling cookbook, “The Jewish Cook Book,” by Mildred G. Bellin, which was in print from 1941 through 1983. Reissued in 1983 as “The Original Jewish Cookbook” it contains over 3,000 Kosher recipes, everything from appetizers to main courses to desserts. In addition to the recipes, the book also includes historical information such as the origins of Jewish cooking, various processes used to prepare kosher food, the dietary laws, the Jewish holidays, nutrition, and a section on Passover recipes. There are charts and simplified instructions to help the beginning cook, as well as recipes for every level of cooking experience. The book even offers instructions for simple cooking tasks such as how to scramble an egg, how to boil potatoes, or how to make coffee. Now with “The Original Jewish Cookbook” available in digital form, a new generation of cooks can recreate some of the Jewish dishes their mothers and grandmothers used to make. Even if you're not Jewish this cookbook is worth a look. Recipes include appetizers and canapés; sandwiches; soups; garnishes and dumplings for soup; fish; sauces for fish and vegetables; entrees; meats; poultry; sauces for meat; stuffing for meat and poultry; vegetables; salads; noodles and macaroni; cereals; eggs; cheese; bread; pancakes; fritters; waffles; coffee cakes; cookies; pies and pastry; cakes; cake frostings and fillings; tortes; old-fashioned puddings; desserts; ice box cakes; steamed puddings; vegetable gelatin puddings; frozen desserts; pudding sauces; candies; canned fruits; canned vegetables; jellies, jams and preserves; brandied fruits; pickles and relishes; and beverages.