“Discover the Secrets to Jewish cookery!”
Now you can use a practical, step-by-step guide to achieve the Delicious dishes you’ve always dreamed of!
Have you ever wanted to learn the right way to approach Jewish cooking? While there is no denying the wealth of cookbooks currently on the marking, most of them are sadly lacking when it comes to instruction in the Hebrew kitchen.
Without the right tools and information, it could take you years and cost you a small fortune to discover the secrets to creating delicious and successful dishes through Jewish cooking. Instead of spending a fortune on so-called experts or knocking yourself out with the old trial and error method, there is an easier way to achieve the delicious Jewish items you’ve always dreamed of.
Now there’s good news ....
The International Jewish Cook Book breaks the mold of all the other cooking books you have heard and read about. It presents solid, proven steps to help you learn how to create the delicious dishes you’ve always wanted, made the old fashioned way!
Suppose you could finally make these delicious foods at home--simply and easily?
Imagine being able to eat delicious authentic Jewish dishes; fresh from your own kitchen!
Sounds too good to be true? Well here are some of the chapters of this eBook:
§ Rules for Kashering
§ Appetizers
§ Soups
§ Garnishes
§ Fishes
§ Sauces
§ Vegetables
§ Meats
§ Stuffings
§ Mehlspeise
§ Cakes
§ Pies and pastry
§ Desserts
§ Steamed puddings
§ Frozen desserts
§ Candies and sweets
§ Beverages
§ Jellies and preserves
§ Passover dishes
You get everything you need to understand how to create delicious and successful Jewish dishes. Nothing, absolutely nothing, is left out.
All these great recipes are included:
¨ Sardellen
¨ Shabbas soup
¨ Spatzen
¨ Hecht
¨ Raisin Stuffing
¨ Kal Dolmar
¨ Tsimess
¨ Kohl-Rabi
¨ Kuchen
¨ Zwieback
¨ Glueh
And that’s just a small taste of what you will get when you order The International Jewish Cook Book.
Absolutely everything anyone would ever need to learn how to successfully create dishes.
Just look at some of the recipes included in this book:
APPETIZERS
CANAPÉS
SARDINE CANAPÉS
WHITE CAVIAR
CAVIAR CANAPÉS
ANCHOVY CANAPÉS
ANCHOVY CANAPÉS WITH TOMATOES
CHOPPED ONION AND CHICKEN FAT
BRAIN (APPETIZER)
BLACK OLIVES
CHICKEN LIVER PASTE, No. 1
IMITATION PATE DE FOI GRAS
CHICKEN LIVER PASTE, No. 2
CHOPPED HERRING
CHEESE BALLS
EGG APPETIZER
DEVILED EGGS WITH HOT SAUCE
STUFFED YELLOW TOMATOES
A DELICIOUS APPETIZER
CELERY RELISH
SARDELLEN
STUFFED EGGS
NUT AND CHEESE RELISH
GRAPE-FRUIT COCKTAIL
AMBROSIA
PEACH COCKTAIL
RASPBERRY COCKTAIL
PINEAPPLE AND BANANA COCKTAIL
STRAWBERRY COCKTAIL
MUSK MELONS
FILLED LEMONS
RED PEPPER CANAPÉS
SALTED PEANUTS
SALTED ALMONDS
SOUPS
SOUP STOCK
BEET SOUP-RUSSIAN STYLE (FLEISCHIG)
WHITE STOCK
BROWN STOCK
BORSHT
SCHALET OR TSCHOLNT (SHABBAS SOUP)
BOUILLON
CONSOMMÉ
CHICKEN SOUP, No. 1
CHICKEN SOUP, No. 2
CHICKEN BROTH
JULIENNE SOUP
RICE BROTH
MOCK TURTLE SOUP
MUTTON BROTH
MULLIGATAWNY SOUP
FARINA SOUP
GREEN KERN SOUP
NOODLE SOUP
MUSHROOM AND BARLEY SOUP
OXTAIL SOUP
GREEN PEA SOUP
PIGEON SOUP
TURKEY SOUP
OKRA GUMBO SOUP (SOUTHERN)
TCHORBA--TURKISH SOUP
BARLEY SOUP
DRIED PEA SOUP
LENTIL SOUP (LINZEN), No. 1
LENTIL SOUP, No. 2
SOUR SOUP (FOR PURIM)
TOMATO SOUP
VEAL SOUP
VEGETABLE SOUP
CREAM OF CORN SOUP
CREAM OF CAULIFLOWER SOUP
HOW TO MAKE CREAM SOUPS
CREAM OF ALMOND SOUP
CREAM OF CELERY SOUP
CREAM OF ASPARAGUS SOUP
CREAM OF HERRING SOUP (RUSSIAN STYLE)
MILK, OR CREAM SOUP
FISH CHOWDER
MOCK FISH CHOWDER
GLOBE ARTICHOKE OR TURNIP SOUP
SPINACH SOUP
CREAM OF LETTUCE SOUP
CREAM OF TOMATO SOUP
CREAM OF LENTIL SOUP
ONION SOUP
CREAM WINE SOUP
VEGETABLE SOUP (MILCHIG)
BRAUNE MEHLSUPPE
BROWN FLOUR SOUP
BEER SOUP
SOUR MILK SOUP
POTATO SOUP
GREEN PEA PURÉE
LEEK SOUP
RED WINE SOUP
SPLIT PEA SOUP (MILCHIG)
TOMATO SOUP WITH RICE
MILK AND CHEESE SOUP
BLACK BEAN SOUP
BARLEY AND VEGETABLE SOUP
BEER SOUP (PARVE)
BEET SOUP (RUSSIAN STYLE)
CHERRY SOUP
FRUIT SOUP
COLD SOUR SOUP
GARNISHES AND DUMPLINGS FOR SOUPS
NOODLES
PLAETCHEN
KREPLECH OR BUTTERFLIES
FORCE-MEAT FOR KREPLECH
BAKING POWDER DUMPLINGS
CROUTONS
PFÄRVEL OR GRATED EGG FOR SOUP
SPATZEN
EGG CUSTARD
GRATED IRISH POTATO
FARINA DUMPLINGS
BOILED FLOUR BALLS WITH ALMONDS
EINLAUF (EGG DROP)
EGG DUMPLINGS FOR SOUPS
SCHWEM KLOESSE
DUMPLINGS FOR CREAM SOUPS
DROP DUMPLINGS
LIVER KLOESSE (DUMPLINGS)
FRITTER BEANS
SPONGE DUMPLINGS
FISH
TO CLEAN FISH
TO OPEN FISH
TO SKIN FISH
TO BONE FISH
BOILED FISH
BAKED FISH
BROILED FISH
JEWISH METHOD OF FRYING FISH
ANOTHER METHOD OF FRYING FISH
SAUTÉD FISH
LEMON FISH
SWEET SOUR FISH
SWEET AND SOUR FISH
SWEET SOUR FISH WITH WINE
FISH STOCK
PIKE WITH EGG SAUCE
GEFILLTE FISCH
RUSSIAN FISH CAKES
GEFILLTE FISCH WITH EGG SAUCE
FILLED FISH--TURKISH STYLE
FRITADA
HECHT (PICKEREL)
FRESH COD OR STRIPED BASS
AHILADO SAUCE (TURKISH)
BOILED TROUT
FISH PIQUANT
SALMON CUTLETS
PAPRIKA CARP
REDSNAPPER WITH TOMATO SAUCE
BONED SMELTS, SAUTÉD
FISH WITH HORSERADISH SAUCE
FISH WITH SAUERKRAUT
FILLET OF SOLE À LA MOUQUIN
FILLET DE SOLE À LA CREOLE
BAKED BLACK BASS
BAKED FLOUNDERS
BAKED BASS À LA WELLINGTON
BAKED FISH--TURKISH STYLE
SAUCE AGRISTOGA
ZUEMIMO SAUCE
SHAD ROE
BAKED SHAD
SCALLOPED FISH ROE
BAKED MACKEREL
STUFFED HERRING
FISH WITH GARLIC
BAKED CHOPPED HERRING
MARINIRTE (PICKLED) HERRING
SALT HERRING
BROILED SALT MACKEREL
BOILED SALT MACKEREL
MARINIRTE FISH
SOUSED HERRING
SALMON LOAF
CREAM SALMON
PICKLE FOR SALMON
KEDGEREE
SWISS CREAMED FISH
COD FISH BALLS
FINNAN HADDIE
FINNAN HADDIE AND MACARONI
SCALLOPED FISH, No. 1
SCALLOPED FISH, No. 2
SAUCES FOR FISH AND VEGETABLES
DRAWN BUTTER SAUCE
BEARNAISE SAUCE
CUCUMBER SAUCE
SAUCE HOLLANDAISE
MUSTARD SAUCE
MAÎTRE D'HÔTEL BUTTER
PICKLE SAUCE
SARDELLEN, OR HERRING SAUCE
SAUCE VINAIGRETTE
ANCHOVY SAUCE
SAUCE PIQUANTE
SAUCE TARTARE
WHITE SAUCE (FOR VEGETABLES)
CREAM MUSTARD SAUCE
CURRY SAUCE
SPANISH SAUCE
TOMATO SAUCE
SAUCES FOR MEATS
APPLE SAUCE
BROWN SAUCE
CRANBERRY SAUCE
STEWED CRANBERRIES
SAUCE BORDELAISE
CARAWAY, OR KIMMEL SAUCE
ONION SAUCE
LEMON SAUCE
MINT SAUCE
RAISIN SAUCE
HORSERADISH SAUCE, No. 1
HORSERADISH SAUCE, No. 2
KNOBLAUCH SAUCE (GARLIC)
MAÎTRE D'HÔTEL SAUCE
FRYING
PREPARED BREAD CRUMBS FOR FRYING
ENTRÉES
CROQUETTES
CHICKEN CROQUETTES, No. 1
CHICKEN CROQUETTES, No. 2
CROQUETTES OF CALF'S BRAINS
MEAT CROQUETTES
MEAT AND BOILED HOMINY CROQUETTES
SWEETBREAD CROQUETTES
VEAL CROQUETTES
CAULIFLOWER CROQUETTES
EGGPLANT CROQUETTES (ROUMANIAN)
CROQUETTES OF FISH
POTATO CROQUETTES
SWEET POTATO CROQUETTES
PEANUT AND RICE CROQUETTES
RICE CROQUETTES, No. 1
RICE CROQUETTES, No. 2
CALF'S BRAINS (SOUR)
CALF'S BRAINS FRIED
BRAINS (SWEET AND SOUR)
DEVILED BRAINS
BRAINS WITH EGG SAUCE
JELLIED CHICKEN
PRESSED CHICKEN
HOME-MADE CHICKEN TAMALES
CHICKEN FRICASSEE, WITH NOODLES
SWEETBREAD GLACÉ, SAUCE JARDINIÈRE WITH SPAGHETTI
CHICKEN À LA SWEETBREAD
SWEETBREADS
SWEETBREAD SAUTÉ WITH MUSHROOMS
VEAL SWEETBREADS (FRIED)
CALF'S FEET, PRUNES AND CHESTNUTS
CALF'S FEET, SCHARF
CALF'S FOOT JELLY
SULZE VON KALBSFUESSEN
ASPIC (SULZ)
GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)
GANSLEBER PURÉE IN SULZ
GOOSE LIVER
GOOSE LIVER WITH GLACÉD CHESTNUTS
GOOSE LIVER WITH MUSHROOM SAUCE
SPANISH LIVER
STEWED MILT
GEFILLTE MILZ (MILT)
CALF'S LIVER SMOTHERED IN ONIONS
CHICKEN LIVERS
KISCHKES--RUSSIAN STYLE
KISCHKES
HASHED CALF'S LUNG AND HEART
TRIPE À LA CREOLE
TRIPE, FAMILY STYLE
BOILED TONGUE, (SWEET AND SOUR)
FILLED TONGUE
SMOKED TONGUE
SMOTHERED TONGUE
PICKLED BEEF TONGUE
MEATS
PAN ROAST BEEF
AN EASY POT ROAST
POT ROAST. BRAISED BEEF
BRISKET OF BEEF (BRUSTDECKEL)
BRISKET OF BEEF WITH SAUERKRAUT
SAUERBRATEN
ROLLED BEEF--POT-ROASTED
MOCK DUCK
MARROWBONES
ROAST BEEF, No. 1
ROAST BEEF, No. 2
ROAST BEEF (RUSSIAN STYLE)
WIENER BRATEN--VIENNA ROAST
TO BROIL STEAK BY GAS
BROILED BEEFSTEAK
FRIED STEAK WITH ONIONS
FRIED BEEFSTEAK
BRUNSWICK STEW
BREAST FLANK (SHORT RIBS) & YELLOW TURNIPS
MEAT OLIVES
SHORT RIB OF BEEF, SPANISH
BRAISED OXTAILS
HUNGARIAN GOULASH
RUSSIAN GOULASH
BEEF LOAF
HAMBURGER STEAK
BITKI (RUSSIAN HAMBURGER STEAK)
CHOPPED MEAT WITH RAISINS (ROUMANIAN)
CARNATZLICH (ROUMANIAN)
BAKED HASH
SOUP MEAT
LEFT-OVER MEAT
SPAGHETTI AND MEAT
MEAT PIE
PICKLED MEAT--HOME-MADE CORNED BEEF
BOILED CORNED BEEF
ENCHILADAS
VIENNA SAUSAGE
SMOKED BEEF
ROAST VEAL
BREAST OF VEAL--ROASTED
STEWED VEAL
FRICASSEED VEAL WITH CAULIFLOWER
STUFFED SHOULDER OF VEAL
VEAL LOAF
SHOULDER OR NECK OF VEAL-]UNGARIAN STYLE
CALF'S HEARTS
IRISH STEW
LAMB AND MACARONI
LAMB STEW--TOCANE
CURRIED MUTTON
GEWETSH (SERVIAN)
ROAST MUTTON WITH POTATOES
BREAST OF MUTTON STEWED WITH CARROTS
MUTTON OR LAMB CHOPS
SHOULDER OF MUTTON STUFFED
POULTRY
TO DRESS AND CLEAN POULTRY
TO TRUSS A CHICKEN
ROAST CHICKEN
CHICKEN CASSEROLE
BOILED CHICKEN, BAKED
BROILED SPRING CHICKEN
FRIED SPRING CHICKEN
GIBLETS
CHICKEN FRICASSEE
CHICKEN WITH RICE
CHICKEN (TURKISH STYLE)
AMASTICH
CHICKEN WITH SPAGHETTI EN CASSEROLE
STUFFED CHICKEN (TURKISH STYLE)
SMOTHERED CHICKEN
CHICKEN CURRY
CHICKEN PAPRIKA WITH RICE
CHILI CON CARNE
PILAF (RUSSIAN STYLE)
PILAF (TURKISH STYLE)
SPANISH PIE
CHICKEN À LA ITALIENNE
ROAST GOOSE
GESCHUNDENE GANS
GAENSEKLEIN
STUFFED GOOSE NECK (RUSSIAN STYLE)
STUFFED GOOSE NECK
GOOSE CRACKLINGS (GRIEBEN)
ROAST GOOSE BREASTS
GOOSE MEAT, PRESERVED IN FAT
SMOKED GOOSE BREAST
SMOKED GOOSE
STEWED GOOSE, PIQUANTE
MINCED GOOSE (HUNGARIAN STYLE)
DUCK
ROAST DUCK
DUCK À LA MODE IN JELLY
SQUABS, OR NEST PIGEONS
BROILED SQUABS
PIGEON PIE
SQUAB EN CASSEROLE
ROAST TURKEY
STUFFED TURKEY NECK (TURKISH STYLE)
STUFFINGS FOR MEAT AND POULTRY
TO STUFF POULTRY
CRUMB DRESSING
BREAD DRESSING FOR FOWL
MEAT DRESSING FOR POULTRY
POTATO STUFFING
CHESTNUT STUFFING
RAISIN STUFFING
VEGETABLES
ASPARAGUS
CANNED ASPARAGUS
ARTICHOKES (FRENCH OR GLOBE)
JERUSALEM ARTICHOKE
FRENCH ARTICHOKES WITH TOMATO SAUCE
BEET GREENS
BOILED BEETS
BAKED BEETS
SOUR BUTTERED BEETS
CELERIAC
PURÉE OF CELERIAC
CAULIFLOWER
SPANISH CAULIFLOWER
CAULIFLOWER WITH BROWN CRUMBS
CAULIFLOWER OR ASPARAGUS (HUNGARIAN)
SCALLOPED CAULIFLOWER
CAULIFLOWER (ROUMANIAN)
CREAMED CELERY
LETTUCE
BOILED LETTUCE
GREEN LIMA BEANS
CARROTS
LEMON CARROTS
SIMMERED CARROTS
FLEMISH CARROTS
CARROTS WITH BRISKET OF BEEF
COMPOTE OF CARROTS (RUSSIAN STYLE)
CORN ON THE COB
CORN OFF THE COB
SUCCOTASH
CANNED CORN
DANDELIONS
STUFFED CUCUMBERS
FRIED CUCUMBERS
COLD SLAW
BOILED SAUERKRAUT
TO BOIL CABBAGE
FRIED CABBAGE
CREAMED NEW CABBAGE
HOT SLAW
CARROTS BOILED WITH CABBAGE
STEWED CABBAGE
FILLED CABBAGE
KAL DOLMAR
SAVOY CABBAGE WITH RICE
BELGIAN RED CABBAGE
RED CABBAGE
RED CABBAGE WITH CHESTNUTS AND PRUNES
VEGETABLE HASH
BAKED EGGPLANT
BROILED OR FRIED EGGPLANT
BROILED EGGPLANT
EGGPLANT FRIED IN OIL (TURKISH STYLE)
EGGPLANT (ROUMANIAN)
FRIED EGGPLANT
GREEN PEAS
SUGAR PEAS
CARROTS AND PEAS
GREEN PEAS AND EGG BARLEY (PFÄRVEL)
GREEN PEAS AND RICE
GREEN PEPPERS
STUFFED PEPPERS
PEPPERS STUFFED WITH MEAT
STUFFED PEPPERS (ARDAY-INFLUS)
GREEN PEPPERS STUFFED WITH VEGETABLES
PEPPERS STUFFED WITH NUTS
STEWED PEPPERS
BROILED GREEN PEPPERS
RADISHES
BROILED MUSHROOMS
CREAMED MUSHROOMS
SCALLOPED MUSHROOMS
SAUTÉD MUSHROOMS
BOILED OKRA
BOILED ONIONS
SPANISH ONION RAREBIT
SCALLOPED ONIONS
STEWED SQUASH
PARSNIPS
SPINACH
SPINACH WITH CREAM SAUCE
SPINACH--FLEISCHIG
SAVOY CABBAGE
BRUSSELS SPROUTS
OYSTER PLANT--SALSIFY
SCALLOPED SALSIFY
PLUMS, SWEET POTATOES AND MEAT
TSIMESS
TURNIPS
BOILED TURNIPS
HASHED TURNIPS
KOHL-RABI WITH BREAST OF LAMB
KOHL-RABI
KALE
SWISS CHARD
STEWED TOMATOES
CANNED TOMATOES, STEWED
FRIED TOMATOES
FRIED GREEN TOMATOES
TOMATO PURÉE
SCALLOPED TOMATOES
STUFFED TOMATOES
TOMATOES WITH RICE
TOMATO CUSTARDS
BAKED TOMATO AND EGG PLANT
CREOLE TOMATOES
STRING BEANS WITH TOMATOES
STRING BEANS WITH LAMB
STRING OR WAX-BEANS, SWEET AND SOUR
SWEET SOUR BEANS
STRING OR GREEN SNAP BEANS
POTATOES
POTATOES BOILED IN THEIR JACKETS
POTATOES FOR TWENTY PEOPLE
BOILED POTATOES
BAKED POTATOES, No. 1
BAKED POTATOES, No. 2
POTATO BALLS WITH PARSLEY
NEW POTATOES
MASHED POTATOES
SCALLOPED POTATOES, No. 1
SCALLOPED POTATOES, No. 2
ROAST POTATOES
CREAMED POTATOES
POTATOES AU GRATIN
GERMAN FRIED POTATOES
SARATOGA CHIPS
HASHED BROWN POTATOES, LYONNAISE
CURRIED POTATOES
POTATO CAKES
POTATOES AND CORN
FRENCH FRIED POTATOES
POTATOES WITH CARAWAY SEEDS
POTATOES AND PEARS
IMITATION NEW POTATOES
POTATO RIBBON
STEWED POTATOES WITH ONIONS
STEWED POTATOES, SOUR
STEWED POTATOES
STUFFED POTATOES
BOHEMIAN POTATO PUFF
POTATOES (HUNGARIAN STYLE)
POTATO PUFF
POTATO SURPRISE
BOILED SWEET POTATOES
FRIED SWEET POTATOES
FRENCH FRIED SWEET POTATOES
ROAST SWEET POTATOES
ROAST SWEET POTATOES WITH MEAT
SWEET POTATOES AND APPLES
CANDIED SWEET POTATOES
DRIED BEANS
SWEET SOUR BEANS AND LINZEN
BAKED BEANS WITH BRISKET OF BEEF
HARICOT BEANS AND BEEF
BEANS AND BARLEY
DRIED LIMA BEANS, BAKED
FARSOLE
FARSOLE DULCE
SLAITTA (ROUMANIAN)
BAKED LENTILS (LINZEN)
As you can see, the above list is very comprehensive. HOWEVER, I have only listed some of the recipes in the 300+ pages of the eBook.
In addition to the above, you will find recipes covering the following categories:
MEAT SUBSTITUTES
SANDWICHES
TIME TABLE FOR COOKING
SALADS AND SALAD DRESSINGS
SALAD DRESSINGS
SALADS
FRESH FRUITS AND COMPOTE
MEHLSPEISE (FLOUR FOODS)
CEREALS
EGGS
CHEESE
BREAD
COFFEE CAKES (KUCHEN)
MUFFINS AND BISCUITS
*PANCAKES, FRITTERS, ETC.*
CAKES
ICINGS AND FILLINGS FOR CAKES
PIES AND PASTRY
COOKIES
DESSERTS
STEAMED PUDDINGS
PUDDING SAUCES
FROZEN DESSERTS
CANDIES AND SWEETS
BEVERAGES
CANNED FRUITS
JELLIES AND PRESERVES
JELLIES
PRESERVED FRUIT
BRANDIED FRUITS
VEGETABLES PRESERVED IN BRINE
PICKLES AND RELISHES
PASSOVER DISHES
TABLE OF WEIGHTS AND MEASURES
MEASUREMENT OF FOOD MATERIALS
Price only £1.99
Did you know you can buy every single eBook on this website for only £24.99?
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you keep 100% of the profits of the prices that people are gladly paying!
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