The International Jewish Cookbook – Traditional Jewish Cookery

The International Jewish Cook Book, by Florence Kreisler Greenbaum, is a book about Traditional Jewish Cuisine, is a compilation of the various culinary practices of Jewish communities.

It is a distinctive style of cooking that developed over many generations, defined by Jewish dietary laws, Jewish Festivals and Shabbat (Sabbath) rituals. Jewish cooking is shaped by the agriculture, cooking practices, and the economy of the many countries where Jewish people lived and differs all over the globe. The distinctive styles of Jewish cuisines are Arab, Ashkenazi, Indian, Latin-American, Mizrahi, Persian, Sephardi and Yemenite. There are likewise unique recipes for differing Jewish nations stretching from Central Asia to Ethiopia. Since the State of Israel was established in 1948, and especially since the 1970s, an emerging Israeli “fusion cuisine” has evolved, embracing and modifying aspects of all the Jewish styles mentioned previously. New dishes have sprung up based on the different agricultural crops that have been introduced since 1948 and blending in Middle Eastern foods and other foreign cuisines.

This is an old-fashioned cookbook originally printed in 1911 that includes over 1600 recipes. The aim of this cookbook was to feature those time-honored Jewish recipes passed down through the generations by Jewish homemakers for the Sabbath and Biblical High Holy Day meals. However; the book includes many other recipes including the beloved recipes of Australia, France, Germany, Hungary, Poland, Romania and Russia and also has hundreds of recipes practiced in American homes. This book literally contains recipes of most any kind of food that appeals to the Jewish palate, and which the Jewish homemakers could adapt to the dietary laws, making this a genuinely international cook book.

Tsimes, Traditional Jewish Food from Carrot

Utilizing agricultural crops from foods of a particular Jewish culinary tradition to embellish dishes of separate Jewish culinary traditions, and combining and altering various Middle Eastern dishes from the resident non-Jewish community of Israel. Israeli Jewish cooking is both genuinely Jewish, typically kosher, and uniquely regional “Israeli”, yet a complete hybridization of its diverse Jewish roots.

Short Biography of the Author

Florence K. Greenbaum, was born on December 30, 1905 and died on July 16, 1995 in Cleveland, Ohio. Florence Greenbaum graduated from Hunter College in New York City, where she studied food chemistry and diet and got a comprehensive knowledge of the experimental methods for blending foods.

Florence was regarded as an authority in Jewish cooking and was a teacher of Cooking and Domestic Science in the Young Women’s Hebrew Association of New York. She published The International Jewish Cook Book in 1918, a kosher cookbook that comprised a collection of international Jewish recipes, many of which came from Florence’s family members. At the time when the book was printed, she was an instructor for the Association of Jewish Home Makers and the Central Jewish Institute, under the patronage of the Bureau of Jewish Education, in New York.

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