The International Jewish Cook Book - Greenbaum, Florence Kreisler
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Florence Kreisler Greenbaum was a graduate of Hunter College. Bloch Publishers billed her cookbook (not quite accurately) as "the first strictly kosher cook book ever published in English in the United States. The International Jewish Cook Book contains 1600 recipes, which follow the Jewish Dietary Laws and the Rules for Kashering. Recipes from America, Austria, Germany, Russia, France, Poland, Roumania, are included.

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Produktbeschreibung
Florence Kreisler Greenbaum was a graduate of Hunter College. Bloch Publishers billed her cookbook (not quite accurately) as "the first strictly kosher cook book ever published in English in the United States. The International Jewish Cook Book contains 1600 recipes, which follow the Jewish Dietary Laws and the Rules for Kashering. Recipes from America, Austria, Germany, Russia, France, Poland, Roumania, are included.
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Autorenporträt
Florence Kreisler Greenbaum stands as an emblematic figure in the realm of early 20th century Jewish culinary literature. She is best known for her seminal work, 'The International Jewish Cook Book' (1919), which serves as a comprehensive compendium of more than 1600 recipes reflecting the diverse traditions of Jewish cuisine. Greenbaum's cookbook transcends the mere compilation of recipes; it is imbued with cultural insights and domestic wisdom that portrays the Jewish dietary laws and traditions with great respect and understanding. Her literary contributions offer a window into the intricate world of Jewish gastronomy and the subtle art of balancing tradition with the need to adapt to the culinary environments of the diaspora. The book is not only a treasure trove of culinary heritage but also a reflection of the socio-cultural milieu of the era, providing valuable lessons on hospitality and the social customs attached to food. Greenbaum's work encapsulates a rich narrative of Jewish sustenance, carefully preserving ancestral recipes while embracing innovation and adaptation, thus presenting an invaluable resource for both historical scholars and culinary aficionados.