Leonard .:. Jewish Cookery

Leonard, Leah W.,
Jewish Cookery. In accordance with the Jewish dietary laws. 13rh printing. New York: Crown Publishers, 1959. x, 497 Seiten mit Register. Leinen.

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* Gebräunt.
Bestell-Nr.155283

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Leonard | Judaica | Kochen | Cooking

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Contents
1. Calendar of Jewish Holidays and Food Associations 3
2. Traditional Ceremonials and Food Customs in the Jewish Home 8
3. What Every Cook Should Know 9
4. Kosher Kitchen Questions and Answers (Rules for Kashruth) 24
5. Sabbath and Holiday Food Traditions and Recipes 26
6. Preparations and Recipes for Passover 37
7. Food Customs and Recipes in Israel 79
8. Breads, Bagels and Rolls 98
9. Breakfast Begins the Day 112
10. The Egg and You 118
11. Dairy Dishes and Meatless Meals 127
12. Soups for All Seasons 149
13. Fresh Fish and Good Herring 165
14. Organ Meats 183
15. Beef, Lamb and Veal 191
16. Poultry 215
17. Sauces for Meats, Poultry, Fish and Vegetables 232
18. Vegetables 237
19. Legumes and Grains 264
20. Salads for Health 272
21. "Let Them Eat Cake"—Many Kinds 290
22. Cookies 322
23. Exterior and Interior Cake Decoration 330
24. Pies and Shtrudel 337
25. Puddings, Sweet and otherwise 355
26. Custards and Kindred Desserts 369
27. Appetizers and the Hostess Tray 377
28. Quick-Easies for Home Parties 390
29. Homemade Frozen Desserts 396
30. Beverages 409
31. Homemade Pickles and Relishes 414
32. Home Canning 434
33. Jellies and Jams 439
34. Quick Frozen Foods in the Home 451
Guide for Canning Fruits 456
Guide for Canning Vegetables 458
35. Magic Meals Out of Cans 461
Index 465

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