A traditional Jewish cookbook and household reference, Florence Greenberg’s Jewish Cookery Book brings together a wide range of recipes alongside practical guidance on kitchen organization, food storage, herbs and spices, measurements, menu building, and kosher preparation. The book belongs to classic culinary reference writing and vintage Jewish food literature, offering not only everyday cooking but also a broader picture of domestic food culture through soups, fish, vegetables, meat dishes, sauces, salads, and other staples arranged for practical use. This seventh edition will interest readers looking for historic cookbooks, Jewish home cooking, and collectible food writing that reflects both culinary tradition and the rhythms of mid-20th-century kitchen life.
Author: Florence Greenberg
Publisher: Purnell
Publication year: 1978
