Jewish Cook Book.
A Jewish Cookbook
Published During The Third Reich
[Cookbooks]. Bellin, Mildred Grosberg. The Jewish Cook Book. According to the Jewish Dietary Laws. Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Hungary. New York: Bloch Publishing Company (“The Jewish Book Concern”), 1941.
8vo.; table of weights and measures printed on front pastedown, measurement of food materials explanation on rear pastedown; menu samples and index at rear; bright red cloth, stamped in blue on spine and front cover, with Star of David stamped on spine; light, faint soiling to bottom of rear cover, else a fine copy.
Newly revised and enlarged edition of the modern classic. This cookbook, still in use today, was an immediate hit upon its first publication. The revised edition followed soon after and expanded on the original. Both were published during the Third Reich and in a way the various recipes from Eastern European countries also serve as a self-conscious documentation of (fast-disappearing) Jewish culture in those regions. Nearly 500 pages long, it includes a glossary, recipes, menu suggestions, and a preface:
This newly revised and enlarged edition of the famous Jewish Cook Book is published so that those who use it may have the benefit of modern discoveries in the science of dietetics. More than a hundred thousand copies of this internationally known cook book have been sold, which attests to its popularity, but in order to conform to the modern ideas of food values, we are publishing this updated edition for the use of the up-to-date Jewish housewife…
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