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The Jewish Manual
The Jewish Manual is a cookbook of traditional Jewish cookery by Judith Cohen Montefiore. Montefiore was a British linguist, musician, travel writer, and philanthropist. Excerpt: "Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either. It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation. Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion. Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavour."
The Jewish Manual
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes and amp; Hints Relating to the Toilette was one of the first cookbooks devoted to the Hebrew kitchen. The recipes are simple, clear, and economical for the time. After the section on cooking the author has added several chapters on the feminine toilette.
The Jewish Manual
The Jewish Manual By Lady Judith Cohen Montefiore
The Damascus Affair
A Jewish delegation led by Sir Moses Montefiore and Adolphe Cremieux was sent to the Middle East in the hope of discovering the real murderers.
Four Centuries of Jewish Women's Spirituality
The only comprehensive volume of Jewish women's spiritual writing from the sixteenth century to the present
