Esther Levy. Jewish Cookery Book, on Principles of Economy Adapted for Jewish Housekeepers

<<THE FIRST JEWISH COOKBOOK PUBLISHED IN AMERICA.>> Esther Levy sought to elevate American home cooking with social polish while remaining true to the tenets of the Jewish religion, or as the authoress wrote: “Without violating the precepts of our religion, a table can be spread, which will satisfy the appetites of the most fastidious.” Includes laws relating to how to run a Kosher home, household hints, diets for invalids and medicinal recipes, as well as a Jewish Calendar and hours for the commencement of the Sabbath. See B. Kirshenblatt-Gimblett, “The Kosher Gourmet in the Nineteenth-Century Kitchen, in: The Journal of Gastronomy 2, no. 4 (1986-87): pp. 51-89. << A fascinating culinary and historical publication affirming the Jewish woman’s status within American society. @