Florence Kreisler Greenbaum

The International Jewish Cook Book (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Florence Kreisler Greenbaum's 'The International Jewish Cook Book' is a culinary masterpiece that seamlessly weaves together the traditions of Jewish cuisine from around the world. The book provides a comprehensive collection of recipes that range from traditional Jewish dishes to adaptations of recipes from various international cuisines. Greenbaum's writing style is clear and concise, making the recipes accessible to cooks of all skill levels. The book also includes insightful commentary on the cultural significance of each dish, giving readers a deeper understanding of the history and traditions behind Jewish cooking. Set in the early 20th century, this book serves as a valuable resource for those interested in exploring the rich and diverse world of Jewish cuisine. Florence Kreisler Greenbaum, a respected Jewish cookery expert and author, drew upon her personal experiences and cultural heritage to compile this cookbook. Her passion for preserving and sharing Jewish culinary traditions is evident in the meticulous research and dedication put into creating this culinary masterpiece. Greenbaum's expertise in Jewish cooking shines through in every recipe, making 'The International Jewish Cook Book' a must-have for anyone interested in exploring the rich culinary heritage of the Jewish people. I highly recommend 'The International Jewish Cook Book' to anyone looking to expand their culinary horizons and delve into the world of Jewish cuisine. Greenbaum's comprehensive collection of recipes, combined with her insightful commentary, makes this book a valuable resource for both novice and experienced cooks alike.

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Produktdetails

• Verlag: DigiCat
• Seitenzahl: 366
• Erscheinungstermin: 10. August 2022
• Englisch
• ISBN-13: 8596547166177
• Artikelnr.: 65244338

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.