Kosher for Everybody: The Complete Guide to Understanding, Shopping, Cooking, and Eating the Kosher Way
Author: Trudy Garfunkel
You don’t have to be Jewish to enjoy the benefits of kosher food. In fact, of the millions of people who buy kosher products, only 8 0o so for religious reasons. In Kosher for Everybody, the ultimate guide to the ever growing world of kosher foods and services, you’ll find detailed information on
- The meaning of kosher and how to interpret the symbols used to identify kosher products
- Kosher meats and poultry
- Cooking kosher, including more than fifty tasty, easy-to-prepare recipes, from appetizers and soups to main courses and desserts
- How to buy and prepare food that is healthy and kosher
- Kosher wines
- Buying Kosher products by mail
- Kosher foods for vegetarians and those who suffer from lactose intolerance or an allergy to milk products
- Where to find kosher hotels, resorts, camps, restaurants, supermarkets, and caterers in the United States, Canada, and worldwide
- Traveling kosher, including kosher cruises, kosher tours, and travel agents
- Kosher cooking classes
- Online resources for the kosher consumer
- And much more
Publishers Weekly
This is certainly one of most up-to-date and user-friendly English guides to keeping kosher. One fascinating chapter surveys the history of kosher-keeping in America (did you know that Revolutionary-era Jews in Rhode Island "subsist[ed] on chocolate and coffee" for want of kosher meat?). The rest of the book is decidedly practical: Garfunkel (The Kosher Companion) rehearses the origins of the Jewish dietary laws and reviews the basic rules-e.g., meat products and dairy must be eaten separately, while some foods, like shellfish and pork, are flat-out forbidden. She explains how to decode the symbols that indicate a packaged food is certifiably kosher, and lists many (though by no means all) national products, from Celestial Seasonings tea to Planter's peanut butter, that have obtained kosher certification. Readers are also treated to delicious-sounding recipes, and a lengthy list of kosher eateries all over the country. The glossary is right up front, so readers can easily double- and triple-check the meanings of unfamiliar Hebrew and Yiddish terms. Garfunkel's efforts to make kosher-eating relevant and interesting to a diverse readership are a bit of a stretch, and it is likely that, title notwithstanding, Jews will be the primary audience for this book. But anyone who does delve into it will find a wealth of clear information. (Aug.) Copyright 2004 Reed Business Information.
Library Journal
Interest in kosher food among the general public is growing rapidly only eight percent of the American people buy kosher products for religious reasons. Aiming her guide at readers new to keeping kosher and those interested only in obtaining kosher products, Garfunkel (The Kosher Companion) begins with a history of kosher foods in America, an explanation of the various kosher symbols, and a brief summary of the dietary laws. She also explains how kosher products may benefit those with food allergies and lactose intolerance and includes a selection of recipes and brief nutritional information. However, the bulk of Garfunkel's guide consists of directories listing manufacturers of kosher-certified foods and household products, kosher hotels, cruises, summer camps, restaurants, and mail-order food merchants. Unfortunately, this reviewer found errors in the Berkeley/Oakland listings. Garfunkel's title complements Lis Stern's How To Keep Kosher, which offers more extensive information on religious law and the practical aspects of setting up a kosher kitchen. For synagogue libraries and public libraries where there is interest. Barbara M. Bibel, Oakland P.L. Copyright 2004 Reed Business Information.
Table of Contents:
| Author to Reader | 1 | |
| Glossary | 5 | |
| 1. | What Is Kosher? | 7 |
| 2. | A Brief History of Kosher Foods in America | 19 |
| 3. | Understanding the Kosher Symbols | 25 |
| 4. | The Growth of Kosher Certification | 33 |
| 5. | Meats and Poultry | 47 |
| 6. | Wine and Spirits | 57 |
| 7. | Kosher and Healthy | 67 |
| 8. | Kosher for Vegetarians | 83 |
| 9. | Kosher for the Lactose-Intolerant | 93 |
| 10. | Cooking Kosher | 101 |
| Frittatas and Eggs | ||
| Soups | ||
| Appetizers and Salads | ||
| Pasta and Noodles | ||
| Potatoes | ||
| Rice | ||
| Vegetables | ||
| Meat | ||
| Fish | ||
| Chicken | ||
| Cookies and Pastry | ||
| 11. | Kosher Sources | 155 |
| Hotels, Resorts, Travel Agents, and Tour Guides | ||
| Kosher Camps | ||
| Kosher by Mail | ||
| Restaurants and Caterers | ||
| Bakeries, Butchers, Candy, Chocolates, and Markets Other Resources for the Kosher Consumer | ||
| Notes | 255 | |
| Bibliography | 263 | |
| The Author | 265 |
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Medicinal and Aromatic Plants: Agricultural, Commercial, Ecological, Legal, Pharmacological and Social Aspects
Author: Robert J Bogers
This book presents the opinions of an international panel of specialists that explored the agricultural, commercial, ecological, legal, pharmacological and social future of medicinal and aromatic plants. It represents a wide collection of views, reflecting the diversity of disciplines and interests of the panel members. It highlights the necessity of continued and integrated research on plant sources, conservation, bioactivity, analysis and marketing in examining future scenarios for application and sale of medicinal and aromatic plants. It shows the need for proof of efficacy and safety in drug development and the need to recognize societies contributing plant materials.
The development of safe and effective medicinal and aromatic plant products depends upon the collaborative efforts of growers, collectors, conservationists, processors and businesses along with those of educators, sociologists, researchers and investors in developed and developing societies. This book shows the progress that can be made by further developing this collaboration to enhance the discovery, production and use of medicinal and aromatic plants.
