The Jewish Manual Cookbook by Judith Cohen Montefiore (1996)

The Jewish Manual offers a facsimile of the first Jewish cookbook in English, published in 1846. It provides an opportunity for modern cooks and non-cooks to reward themselves with a treasure of social customs and food history. The Jewish Manual also provides a fascinating view into the life of the 19th-century English lady as she manages the household of an upper-middle-class family.

This edition includes a glossary of terms, recipes for soups, sauces, fish, meats and poultry, vegetables, omelets, fondeaux, croquettes, rissoles, pastry, sweet dishes, puddings, jellies, creams, charlottes, souffles, gateaux, trifles, custards, cakes; and instructions for preserving and pickling.

This book also covers the same topics as a modern fashion magazine: complexion, hair, teeth, hands and nails, dress, the effects of diet on complexion, and the influence of the mind on the body.

The Jewish Manual is “a book that almost any serious cook, especially one interested in culinary as well as social history, will deem a ‘must have’ For his/her cookbook collection. But it is also much more than a cookbook that even non-cooks will find it fascinating reading.” – — Milwaukee Journal

This hardcover book with dust jacket is in perfect condition. ISBN:  9780911389012

Price: $1.99

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