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The subtitle of this book is A Comprehensive Background and Reference Guide to the Principles of Kashruth, the system of observance by which a Jewish family's commitment to Judaism can be measured. In days gone by, when most of the food was prepared at home, observance of kashruth and the eating of kosher food was a matter of following prescribed rules. Now, we have the situation where foods are mostly manufactured and incorporate ingredients that could be produced in another land. Thus, whereas it was possible to go and check on whether a food really was kosher, that it now much more difficult if not impossible.

This book is not to do with the running of a kosher kitchen but it does explain the underlying principles on which the laws of kashruth are based. A second part of the book lists a hundred ingredients and additives, and shows their derivation, purpose and whether or not they require kashruth supervision. An appendix provides a list of properly scaled and non kosher fish available.

Chapters cover meat, the separation of meat and milk, fish, eggs, dairy, bakery products, alcoholic beverages, and the problems of travelling, business and social obligations, the immersion of vessels, etc.

With all the emphasis on ethnic foods nowadays, this is worth a read to ensure we all understand some of the problems that can be encountered.
COPYRIGHT 1989 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1989
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