Modern Jewish Cooking

Abstract: The art of maintaining Kashruth, the Jewish dietary laws, is modernized through recipes using modern small appliances. Three categories of kosher food are described: fleishig (meat and poultry products), milchig (milk and dairy products) and pareve (foods which are neither meat nor milk but can be consumed with either). Over500 traditional, holiday and everyday Kosher recipes are adapted so that 5 kitchen appliances ease preparation (microwave oven, crock pot, food processor, blender and mixer with dough hook). A chapter on these appliances includes information on how each one works, selection, special techniques and adaptation of appliance recipes to Kosher cooking. Both conventional and metric measurements are given in recipes. Unique features include a chapter on Passover foods and converting appliances for Passover food preparation, recipes for children to prepare and Kosher foods for special diets. The approach to Kosher cooking emphasizes that, in addition to being healthful, this form of food preparation fulfills the commandments and is spiritually uplifting. (rm).… (more)