This is probably the finest and most complete Jewish cookbook ever published. Its editors, Anne London and Bertha Kahn Bishov deserve the highest praise. Morrison Wood, The Chicago Tribune, September 21, 1952

{HISTORY}

Before Anne London and Bertha Kahn Bishov set themselves to the task of creating a comprehensive Jewish cookbook for the 20th century, there were really only a handful of revered Jewish cookbooks to choose from.

A few of those contained heritage foods from the Holy Land in the form of traditional recipes passed down through generations. A few others focused on well-known Jewish cuisine as enjoyed throughout the world by both Jews and non-Jews alike. But Anne and Bertha wanted to focus on the American-Jewish cooking experience, where kosher foods and kosher kitchens were the foundation of all cooking, and one's faith determined what was for dinner, not the latest food trends or recipe fads.

And so the complete American-Jewish cookbook was born. First published in 1952, it became an instant success - a staple cookbook for any Jewish household and a handy reference for anyone new to the Jewish faith who was interested in following all of the traditional Jewish food customs and dietary laws surrounding holiday meal preparations.

Containing over 3500 recipes from breakfast to dinner including holidays, Anne and Bertha's cookbook combined a wealth of meals that highlighted not only the traditional international Jewish cuisine but also modern recipes adapted by Jewish American cooks.  

Having worked around food and hospitality most of their lives, Bertha and Anne were well-skilled when it came to kosher kitchen practices, Bertha Kahn Bishov (1917-2008) was a dietician working with Jewish Family and Community Services in the Chicago area.  Anne, in addition to being an editor and director of the Homemakers Research Institute, also operated kosher kitchens in many well-known resorts in the country.   

Revised in the 1970s, the 1980s, and again in the 2000s, The American-Jewish Cookbook is a beloved kitchen staple, right up there on the shelf along with other kitchen classics like Irma Rombauer's The Joy of Cooking, Julia Child's Mastering the Art of French Cooking, Betty Crocker's Picture Cook Book and Better Homes and Gardens New Cook Book. influencing and informing generations of Jewish families, The American-Jewish Cookbook is still inspiring new generations of food enthusiasts today. 

{SPECIAL FEATURES}

• 1952 edition, seventh printing
• 623 pages including a detailed index
• In addition to over 36500 recipes, this book includes a glossary of Yiddish terms, recipes for Passover, the definition of a traditional kosher kitchen, nutrition information, cocktail recipes, charts and diagrams, and a plethora of how-to and troubleshooting sections for new cooks
• Illustrated throughout with line drawings and black and white and color photographs
• Interesting recipes include Matzo Meal Pancakes, Hungarian Potato Jam Kneidlach, Turkish Cheese Appetizers, Cafe de Paris Cocktail, Brandy Crusta Cocktail, Hot Rum Lemonade, Challah Bread, Rohliky, Ice Box Schnecken, Armenian Cheese Bourag, Feather devel's Food Cake, Traditional Hony Cake, Almond Brittle, Poppy Seed Cookies,, Russian Rye Honey Cakes, Hungarian Plum Pudding, Pistachio Mousse, Whitefish in Wine Sauce, Pan-Baked Ocean perch with Pickled Onions, Armenian Apricot Compote, Stuffed Rice Balls, Concord Grape Pie, Honey Peach Pie, Hungarian Jam Pastries, Chicken Paprikash, Eggless Mayonnaise, Kreplach, Beets in Orange Butter, Quince Honey Butter and so many more

{CONDITION}

In lovely vintage condition, this book contains no cooking spots, stains or notations. All interior pages and coverboards are clean and bright. The spine is tight and all pages are intact. 

{SIZE}

Measures 9.25" inches (length) x 6.25" inches (width) x 1.75" inches (thickness) and weighs 2 lbs. 11 oz.