The art of food preparation is limited only by the kitchen engineer's ingenuity, educational background, and interest in the development of a happy, healthy breed of human beings. Leah W. Leonard

{HISTORY}

First published in 1949, Jewish Cookery by Leah Leonard (1886-1973) is a classic staple in the kitchen, beloved by cooks around the world since it first debuted. Lauded for its thoroughness, ease of use, and variety of Jewish recipes from around the globe, this all-in-one cookbook contains everything you'd need to know when it comes to preparing meals according to Jewish principles and traditions. 

One of the remarkable things about this book also, in addition to a plethora of interesting recipes, is the high level of satisfaction that Leah takes on behalf of all Jewish cooks to make mealmaking a source of enjoyable effort. "Biochemists and nutritionists in this scientific age are pointing the way. But it still remains the duty of one who plans and prepares our daily meals to take an artist's pride in utmost fulfillment," Leah writes in the preface. 

In addition to sharing recipes, Leah also discusses the food history surrounding important holidays, and explains all the dietary laws, culinary customs, and nutritional guidelines along with a Q & A guide to Kosher cooking and suggested menus for holidays and special occasions. 

Interesting recipes include Sarmi, Baked Fruit Dumplings with Potato Dough, Eggplant Pancakes, Passover Cheese Blintzes, Black Radish Preserves,  Krupnik, Homemade Cottage Cheese, Mashed Potato Dumplings, Sauerbraten, Chicken Stuffed Apples, Scalloped Kale, Brown Sugar Fudge Cake, Honey Cake, Ancient Gingerbread, Fool-Proof Chocolate Cup Cakes, Soybean Drop Cookies, Yam Pie, Cantaloupe and Peach Marmalade, Unbaked Persimmon Pie, Banana Fluff, Coffee Souffle, Maple Nut Brittle, Butterscotch Mousse, and Spiced Peaches. 

In addition to writing two cookbooks, Leah also was a beloved syndicated newspaper columnist sharing food stories and recipes in Jewish-American papers across the country during the 20th century. Up until a year before her death, she regularly corresponded with home cooks regarding Jewish Cookery and the impact it made on American kitchens. By the time Leah passed away in 1973, Jewish Cookery had been reprinted 25 times. 

This listing is for the 19th printing, published in 1969. 

{SPECIAL FEATURES}

• 1969 Edition, 19th printing
• 497 pages including detailed index
• Contains original dust jacket

{CONDITION}

In beautiful vintage condition, this cookbook is free of spots, stains and notations. The dustjacket, coverboards, and interior pages are clean and bright. There is a small rip in the dust jacket on the front cover that has been repaired and reinforced on the backside to prevent the jacket from ripping further. The spine is tight and all pages are intact.

{SIZE}

Measures 8.5" inches (length) x 6" inches (width) x 1.25" inches (thickness) and weighs 1.9 lbs.