Israel JEWISH 1950s WIZO Hebrew COOK BOOK Illust KOSHER

DESCRIPTION : The WIZO Kosher COOK BOOK which was published in ISRAEL during the 1950's , Only a few years after the bith of the Israel State , In times of depression , And which in a certain way reflects those exciting years in Israel history , Has became since then a sought after cookbook for Kosher cook books collectors . I'm offering this nice copy in a very nice condition and a very reasonable price.  Original illustrated colored HC . 6.5 x 9.5" . 288 pp. Almost 1000 Kosher recipes. Illustrated. Hebrew.  Very good condition. Very clean  . No stains whatsoever . Age tanning of pages. Very slight cover wear.

PAYMENTS : All payment methods accepted : Paypal , Personal or business USD check, cashier check , Wire transfer etc.

SHIPPMENT : Shipp worldwide via registered airmail is FREE . Book will be sent inside a protective envelope .

From WIKIPEDIA :  The Women's International Zionist Organization (WIZO; Hebrew: ויצו, Vitzo‎), is a non-political volunteer organization dedicated to social welfare in all sectors of Israeli society, the advancement of the status of women, and Jewish education in Israel and the Diaspora. WIZO was founded in England in 1920 by Rebecca Sieff, Dr. Vera Weizmann (wife of Israel's first president, Dr. Chaim Weizmann), Edith Eder, Romana Goodman and Henrietta Irwell to provide community services for the residents of Mandate Palestine. WIZO branches opened across Europe but many were closed down in the wake of Nazi occupation and the Holocaust. Branches in Latin America continued to operate during the war. In 1949, after the establishment of the State of Israel, WIZO moved its headquarters to Israel and Sieff became president of the world WIZO organization. In 1966, she was replaced by Rosa Ginossar. Other past presidents include Raya Jaglom and Michal Modai. Among WIZO's early social welfare projects in Mandatory Palestine were the establishment of Tipat Halav well-baby clinics and clothing distribution centers, many still in operation today.^[1] WIZO opened the country's first day care center in Tel Aviv in 1926. In 2008, WIZO, together with two other Women's organizations, received the Israel Prize for its lifetime achievements and special contribution to society and the State of Israel.^[2][3] Political activity in Israel WIZO formed a party and ran for Knesset in Israel's first elections in 1949, receiving 1.2% of the vote. It won one seat and was represented by Rachel Cohen-Kagan, chairwoman of WIZO at the time. Cohen-Kagan later ran in the fifth Knesset as a member of the Liberal Party (though she was a member of the group that broke away to form the Independent Liberals). Today Today, WIZO runs 170 day care centers in Israel, caring for 14,000 children of working mothers, new immigrants and needy families. The organization also runs summer camps, courses for single-parent families and therapeutic frameworks for children removed from their homes by court order.^[4] WIZO is now the largest women's Zionist organization in the world. In 2008, 36 member countries sent delegates to Israel to celebrate the organization's 88th birthday. ^[5] The current World WIZO president is Helena Glaser.^[6] ********   ********   Israeli cuisine (Hebrew: הַמִּטְבָּח הַיִּשְׂרָאֵלִי‎ HaMitbakh HaYisraeli) is a very diverse cuisine consisting of local dishes as well as foods brought to Israel by Jewish immigrants from around the world. Large elements of food by Mizrahi Jews and Arab cuisine such as falafel, shakshouka, couscous, Israeli salad and hummus have become synonymous with Israeli cuisine.One of the local foods considered to be a unique culinary contribution is ptitim, which is often referred to by chefs as "Israeli couscous". Ptitim were invented in the early days of the State of Israel when rice was scarce. Israel's first prime minister, David Ben-Gurion, asked the Osem company to devise a wheat-based substitute.^[2] It was appropriately nicknamed "Ben-Gurion's rice". Israel has its own distinct cuisine, the two main currents that can be seen as Israeli Cuisine are the foods originating from the Israeli-Mizrahi culture (Jews originating from the Middle East) and the traditional Jewish foods brought by Jewish immigrants from Europe and the West. Traditional Jewish food is eaten by many, however, like other countries based in western culture, American and European cuisines are largely eaten. Israeli-Mizrahi cuisine (the cuisine of Jews from Asia and North Africa) features grilled meats, puff pastries (sweet and savory), rice dishes, stuffed vegetables, pita breads and salads. There are many similarities to Arab cuisine.Salads - A wide variety of salads, or meze, is often set out on the table before the main course. Hummus adopted from Arab cuisine, tahini (known in Israel as t'hina), matbucha red pepper salad, Moroccan carrot salad, Israeli salad which is a finely diced tomato and cucumber salad and adopted from Arab cuisine, coleslaw and various eggplant salads are common. A liver-flavored eggplant salad invented during the Austerity period is still a popular dish.Spicy dips - Skhug brought to Israel by Yemenite Jews, Harissa brought by Tunisian and North African Jews, and Pilpelchuma brought by Libyan Jews, are different hot sauces made from chili peppers and garlic.Amba - Indian and Iraqi Jews introduced amba, a pickled mango sauce that is spooned over shwarma and felafel.Labneh - adopted from Arab cuisine, A soft white cheese with a slightly sour taste derived from the Arab kitchen.Pita - adopted from Arab cuisine, pita is a soft, round bread that can be halved and stuffed with felafel, salads or various meats. Bits of pita can be torn off and used to scoop up creamy spreads like hummus or eggplant salad. Schnitzel or steak in pita are said to be an Israeli invention. Lafa (an Arabic word, means roll) is a flat pita that is rolled up with a felafel or shwarma filling.Shakshouka - A spicy egg and tomato dish.Fried snacks such as felafel, kibbeh, Moroccan cigars and pastelim (spicy fried pastries) hail from various Middle Eastern countries.Soups - Bean soup and lentil soup are Mizrahi favorites.Pastries - Bourekas brought to Israel by Jews from Turkey and the Balkans are very popular. Malawach and the Jachnun were introduced by the Yemenite Jews.Sandwiches - Sabich is an Iraqi pita sandwich stuffed with eggplant, hard boiled eggs and tahini. Fricassee is a fried roll stuffed with tuna, cooked potatoes and matbucha brought from Tunisia.Grilled meat - Kebab and shashlik are popular, as is the Jerusalem mixed grill.Shwarma Originally from Turkey. Traditionally it was made from lamb.Fish - Fried, grilled and baked fish is often served whole, with the head intact. Hraime (חריימה), fish cooked in hot pepper sauce, is served in many Mizrahi households in honor of Shabbat.Hummus, chips and salad - The most common accompaniments to food served in a pita. The addition of french fries seems to be exclusive to Israel.Mujadara - A popular rice and lentil dish adopted from Arab cuisine, (known in Israel as "mejadra")Desserts - Baklava is a sweet Turkish pastry often served as dessert, along with small cups of Turkish coffee, in Middle Eastern restaurants.Halva - This Turkish sweet, made from techina and sugar, is popular in Israel and used to make original desserts like halva parfait.Black coffee - Sometimes served with hel (cardamom). Many ethnic dishes have been incorporated in Israeli cuisine, brought to Israel by immigrants from those countries. East European dishes include chicken soup, schnitzel and chopped liver, Gefilte fish and Kugel. "Jerusalem Kugel" made with caramelized sugar and spiced with black pepper is a speciality of Ashkenazi Jews in Jerusalem. The first Israeli patisseries were opened by Ashkenazi Jews, who popularized cakes and pastries popular in central Europe, such as sabrina and strudel. Holiday pastries in Israel are the sufganiyah, eaten on Hanukkah, and the hamantashen, eaten on Purim.  North African dishes popular in Israel include couscous, mafrum, shakshouka, matbucha, Moroccan cooked carrot salad and chraime (slices of fish cooked in a spicy tomato sauce).  Balkan foods incorporated in Israeli cuisine are burekas, yoghurt and taramosalata.  Yemenite foods include jachnun, malawach, skhug, saluf and kubane.  Iraqi dishes popular in Israel include amba, various types of kubbeh, sambusac, sabich and pickled vegetables (hamutzim, Hebrew: חמוצים‎).  Cholent Hamin (also spelled chamin) is a traditional Sabbath dish prepared by Jews all over the world in countless variations. The basic ingredients are meat and beans or rice simmered overnight on a hotplate or placed in a slow oven before lighting the candles on Friday night. Cholent - East European Shabbat stew usually containing chunks of meat, potatoes, barley, and beans.  Skhina (or s′hina) - hamin of the Moroccan Jews.  Tebit - hamin of chicken and rice of the Iraqi Jews. The laws of the holiday of Passover add further dietary restrictions. Restaurants in Israel have come up with creative alternatives using potato starch and other non-standard ingredients to create pasta, hamburger buns, pizza, and other fast foods in kosher-for-Passover versions. After Passover, the celebration of Mimouna takes place, a tradition brought to Israel from the Jewish communities of North Africa, during which the Mofletta is eaten. Two main Israeli invented snack foods are Bamba and Bissli. Bamba is a soft peanut-flavored snack food and Bisli is crunchy and comes in various flavors, including BBQ, pizza, falafel and onion. Krembo (Hebrew: קרמבו‎) is a chocolate-coated marshmallow treat that is also very popular in Israel. It is sold only in the winter, and is very popular as an alternative to ice-cream.^[3] It comes wrapped in colorful aluminum foil, and consists of a round biscuit base covered with a dollop of marshmallow cream coated in chocolate.  Milky is a unique dairy pudding and one of the most popular foods in Israel.  Shkedei Marak, known as "soup mandel" in English, is another Israeli invention and used very commonly with chicken soup.   ********  Kosher foods are those that conform to the rules of Jewish religion. These rules form the main aspect of kashrut, Jewish dietary laws. Reasons for food being non-kosher include the presence of ingredients derived from non-kosher animals or from kosher animals that were not properly slaughtered, a mixture of meat and milk, wine or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or even the use of cooking utensils and machinery which had previously been used for non-kosher food.Animal speciesIn Judaism most of the laws of Kashrut pertain to animals. The Torah explicitly states which animals are permitted or forbidden. In regard to birds, the Torah provides no general rule, and instead the Deuteronomic Code and Priestly Code explicitly list the prohibited birds, using names that have uncertain translations; the list seems to mainly consist of birds of prey, fish-eating water-birds, and the bat.By contrast, for water creatures, Leviticus and Deuteronomy both give the general rule that anything residing in the waters (which Leviticus specifies as being the seas and rivers) is ritually clean if it has both fins and scales,^[1][2] in contrast to anything residing in the waters with neither fins nor scales,^[3][4] which Leviticus calls filthy (Hebrew: sheqets). All flying creeping things were also to be considered ritually unclean, ^[6][7] according to both Leviticus and Deuteronomy, but unlike Deuteronomy, Leviticus identifies four exceptions; the exceptions are of uncertain translation, but are clearly locusts and similar creatures, and there is a tradition upheld by Jews from Yemen about which animals constitute the kosher locusts.With regard to land beasts (Hebrew:Behemoth), Deuteronomy and Leviticus both state that anything which chews the cud and has a cloven hoof would be ritually clean, but those animals which only chew the cud or only have cloven hooves would be unclean.^[8][9] The texts identify four animals in particular as being unclean for this reason - the hare, hyrax, camel, and pig — although the camel both ruminates and has two toes, while the hare and hyrax are coprophages rather than ruminants; the latter issues have been discussed by many, including the recent book on the subject by Rabbi Natan Slifkin^[10] Leviticus, but not Deuteronomy, also states that every creeping thing which creeps upon the earth should be considered filthy (Hebrew: sheqets).Animal parts Blood and fat One of the main biblical food laws is the forbidding of eating blood on account of the life [being] in the blood; this ban and reason are listed in the Noahide Laws^[, and twice in Leviticus^[13][14], as well as by Deuteronomy^[15] The Priestly Code also prohibits the eating of fat, if it came from sacrificial land animals (cattle, sheep, and goats), since the fat is the portion of the meat exclusively allocated to Yahweh (by burning it on the altar).^[16] The classical rabbis argued that, in a number of cases, the prohibition against consuming blood was impractical, and there should be exceptions; they claimed that consuming the blood which remained on the inside of meat (as opposed to the blood on the surface of it, dripping from it, or housed within the veins), would be permitted, and that the blood of fish and locusts could also be consumed.To comply with this prohibition, a number of preparation techniques became practiced within traditional Judaism. The main technique, known as melihah, involves the meat being soaked in water for about half an hour, which opens pores;^[21] after this, the meat is placed on a slanted board or in a wicker basket, and is thickly covered with salt on each side, and left for between twenty minutes and one hour.^[22] The salt covering draws blood from the meat by osmosis, and so the salt must be subsequently removed from the meat (usually by trying to shake most of it off, and then washing the meat twice ^[23]) in order to complete the extraction of the blood.Melihah is not sufficient to extract blood from the liver, lungs, heart, and certain other internal organs, since they naturally contain a high density of blood, and therefore these organs are usually removed before the rest of the meat is salted; roasting on the other hand will usually cause blood to be discharged, and it is therefore the usual treatment given to these organs (if they are to be eaten at all), and it is also an alternative cooking method for the rest of the meat.Thigh meatThe Bible mentions in passing that there was an Israelite tradition of not eating the sinew which shrank upon the hollow of the thigh,^[25] but the Talmud interprets this as an explicit prohibition against doing so^[26]; the Bible attributes the tradition to the dislocation of the hollow of Jacob's thigh during a wrestle with God, in a biblical narrative set at Penuel.^[27] Within Judaism the rule has usually been interpreted as referring to the sciatic nerve, the removal of which is a very time-consuming process demanding a great deal of special training, and is therefore rarely done outside Israel as there is little demand in general populations for kosher meat. The Talmud excludes bird meat from the restriction.^[Animal produceIn addition to meat, all other produce of ritually unclean animals, as well as from unhealthy animals, were banned by the Talmudic writers^[29]; this included eggs (including fish roe)^[30][31][32]) and milk,^[33] as well as derived products such as cheese and jelly,^[34] but did not include materials merely manufactured or gathered by animals, such as honey (although, in the case of honey from animals other than bees, there was a difference of opinion among the ancient writers.^[35][36][37] According to the rabbinical writers, eggs from ritually pure animals would always be prolate ("pointy") at one end and oblate ("rounded") at the other, helping to reduce uncertainty about whether consumption was permitted or not.^[38][39][40]Dairy productsThe classical rabbinical writers imply that milk from an animal whose meat is kosher is also kosher. However, as animals are considered non-kosher if they are discovered, after slaughter, to have been diseased, this could make its milk, taken from the animal when it was alive, retro-actively non-kosher. However, by adhering to the principle that the majority case overrules the exception, Jewish tradition continues to regard such milk as kosher, since statistically it is true that most animals producing such milk are kosher; the same principle is not applied to the possibility of consuming meat from an animal which has not been checked for disease. Rabbi Hershel Schachter, a prominent rosh yeshiva at Yeshiva University, has made the bold claim that with modern dairy farm equipment, milk from the minority of non-kosher cows is invariably mixed with that of the majority of kosher cows, thus invalidating the permissibility of consuming milk from a large dairy operation; the Orthodox Union, however, released a statement declaring the milk permissible based on some leniencies.The Shulchan Aruch (Yoreh De’ah 115:1) rules one may consume only "cholov yisroel" (חלב ישראל), or milk produced with a Torah-observant Jewish person present. Lacking proper supervision, one cannot be sure whether the milk came from a kosher animal.^[41] Some recent American rabbinical authorities, most notably Rabbi Moshe Feinstein, ruled that the protection provided by cholov yisroel is unnecessary because the regulations imposed on the US milk industry by the USDA are so focused and strict that the milk industry can be trusted to self-regulate (i.e. when they label an item "cow's milk" to not include milk from any other animal). Some Haredi and Modern Orthodox rabbis hold that this leniency cannot be employed and only milk and dairy products with milk-to-bottle supervision may be consumed.The custom arose in Taludic times not to eat dairy after meat, but the length of time needed to elapse differs by community. Dutch Jews wait an hour, probably on the idea that that separation makes clear that the dairy is a separate 'meal'. German Jews wait three hours, and Eastern European Jews typically wait six hours or in some cases into the sixth hour.Breast MilkAlthough human meat is generally assumed to have been among the forbidden foods, the prohibition against produce was not regarded by the rabbinical writers as applying to women's breast milk^{[42][43][44][45][46]}; the only restriction applied to this substance was that it could only be consumed directly from the breasts by children younger than four (or five if the child is ill), and children older than two were only permitted to continue to suckle breasts, if they had not stopped doing so for more than three consecutive days.^{[47][48][49][50][51]} CheeseThe situation of cheese is complicated by the fact that the production of hard cheese usually involves rennet, an enzyme which splits milk into curds and whey. Although rennet can be made from vegetable or microbial sources, most forms are derived from the stomach linings of animals, and therefore could potentially be non-kosher. Only rennet made from the stomachs of kosher-animals, if they have been slaughtered according to the laws of kashrut, is kosher. If a kosher animal is not slaughtered according to the halakha, the rennet is not kosher. Rennet is not considered a meat product and does not violate the prohibition of mixing meat and dairy.Jacob ben Meir, one of the most prominent medieval rabbis, championed the viewpoint that all cheese was kosher, a standpoint which was practised in communities in Narbonne and Italy. Contemporary Orthodox authorities do not follow this ruling, and hold that cheese requires formal kashrut certification to be kosher, some even arguing that this is necessary for cheese made with non-animal rennet. In practice, Orthodox Jews, and some Conservative Jews who observe the kashrut laws, only eat cheese if they are certain that the rennet itself was kosher.GelatinGelatin is also a product with complicated implications for Orthodox Jews. Gelatin is hydrolysed collagen, the main protein in animal connective tissue, and therefore could potentially come from a non-kosher source, such as pig bones. Gelatin has historically been a prominent source of glue, finding uses from musical instruments to embroidery, one of the main historic emulsions used in cosmetics and in photographic film, the main coating given to medical capsule pills, and a form of food including jelly, trifle, and marshmallows; the status of gelatin in kashrut is consequently fairly controversial.Due to the ambiguity over the source of individual items derived from gelatin, many Orthodox rabbis regard it as generally being non-kosher. However, Conservative rabbis^[52] and several prominent Orthodox rabbis, including Ovadia Yosef — the former Sephardic Chief Rabbi of Israel — argue that gelatin has undergone such total chemical change and processing that it should not count as meat, and therefore would be kosher^[53]; technically, gelatin is just produced by separating the three strands in each collagen fibre's triple helix, an action performed simply by boiling collagen in water.One of the main methods of avoiding non-kosher gelatin is to substitute gelatin-like materials in its place; substances with a similar chemical behaviour include food starch from tapioca, chemically modified pectins, and carrageenan combined with certain vegetable gums — guar gum, locust bean gum, xanthan gum, gum acacia, agar, and others. Although gelatin is used for several purposes by a wide variety of manufacturers, it has started to be replaced with these substitutes in a number of products, due to the use of gelatin also being a significant concern to vegans.Production methodsSlaughterOf the rules appearing, in two groups, in exodus, most do not express dietary laws, but one of the few dietary rules it does list is a ban on eating the meat from animals which have been torn by beasts;^[54] a related law appears in Deuteronomy's law code, totally prohibiting the consumption of anything that has died from natural causes, and even giving away or selling such things.^[55] The Book of Ezekiel infers^[56] that the rules about animals which die of natural causes, or are torn by beasts, were only adhered to by the priests,^[57] and were only intended for them;^[58] the implication that they did not apply to, and were not upheld by, ordinary Israelites was noticed by the classical rabbis, who declared that the prophet Elijah shall some day explain this problematic passage.^[59]Since the Bible prohibits eating meat from animals dying from natural causes, and all animals killed by beasts, traditional Jewish thought has expressed the view that all meat must come from animals which have been slaughtered according to Jewish law. These strict guidelines require that the animal is killed by a single cut across the throat to a precise depth, severing both carotid arteries, both jugular veins, both vagus nerves, the trachea and the esophagus, no higher than the epiglottis and no lower than where cilia begin inside the trachea, causing the animal to bleed to death. Orthodox Jews argue that this ensures the animal dies instantly without unnecessary suffering, but many animal rights activists view the process as cruel, arguing that the animal may not lose consciousness immediately, and activists have called for it to be banned.^[60][61]To avoid tearing, and to ensure the cut is thorough, such slaughter is usually performed by a trained individual, with a large razor-sharp knife, which is checked before each killing to ensure that it has no irregularities (such as nicks and dents); if irregularities are discovered, or the cut is too shallow, the meat is deemed not kosher, and is sold to the non-Jewish public. Rabbis usually require the slaughterer, known within Judaism as a shochet, to also be a pious Jew of good character, who observes the Shabbat, and believes that the slaughter victims are sacrificing their lives for the good of the slaughterer and their community. In smaller communities the shochet was often the town rabbi, or a rabbi from a local synagogue, but large slaughterhouses usually employ a full-time shochet if they intend to sell kosher meat.The Talmud, and later Jewish authorities, also prohibit the consumption of meat from animals who were slaughtered despite being in the process of dying from disease; but this is not based on concern for the health of the eater, instead being an extension of the rules banning the meat from animals torn by beasts, and animals who die from natural causes.^[62][63][64] To comply with this Talmudic injunction against eating diseased animals, Orthodox Jews usually require that the corpses of freshly slaughtered animals are thoroughly inspected. There are 70 different traditional checks for irregularities and growths; for example, there are checks to ensure that the lungs have absolutely no scars, which might have been caused by an inflammation, and if this check is passed then the meat is termed glatt, literally meaning smooth.Compromises in countries with animal cruelty laws that prohibit such practices involve stunning the animal to lessen the suffering that occurs while the animal bleeds to death. However, the use of electric shocks to daze the animal is often not accepted by some markets as producing meat which is kosher.^[60]Dead animalsThe Talmud prohibits the consumption of animals which are still alive.^[65] The consumption of eggs which have started to hatch was regarded as falling under the ban on eating parts of live animals; the Yoreh De'ah argues that if there is blood in the yolk then hatching must have begun, and therefore consumption of the egg would be forbidden.^[66]Modern Orthodox Jews adhere to these requirements, but although the Ashkenazi Orthodox Jews treat an egg as non-kosher if blood is found anywhere within it^{[citation needed]}, the Sephardi Orthodox Jews only consider blood in the yolk to be a problem; the Sephardi treat eggs with blood in the albumen as legitimate food, if the blood is removed before use.Seething a kid in its mother's milkThree times the Torah specifically forbids seething a young goat in its mother's milk (Exodus 23:19, Exodus 34:26, and Deuteronomy 14:21). The Talmud interprets this as a general prohibition against cooking meat and dairy products together, and against eating such a mixture. To help prevent accidental violation of these rules, the modern standard Orthodox practice is to classify food into either being meat, dairy, or neither; the latter category is more usually referred to as parve from the Yiddish word parev (פארעוו) (also spelled "pareve") meaning neutral. As the biblical prohibition specifically refers to (young) goats, the flesh of mammals is logically categorised as meat, while that of fish is considered parve; however, rather than being considered parve, the flesh of birds is regarded by Modern halakha (Jewish law) as meat, though only by Rabbinic decree.Involvement by non-JewsThe classical rabbis prohibited any item of food that had been consecrated to an idol, or had been used in the service of an idol;^[67] since the Talmud views all non-Jews as idolaters, and viewed intermarriage with apprehension, it included within this prohibition any food which has been cooked/prepared completely by non-Jews.^[68][69] However, bread sold by a non-Jewish baker was not included in the prohibition;^[68][69] similarly, a number of Jewish writers believed that food prepared on behalf of Jews, by non-Jewish servants, would not count as idolatry, although this view was opposed by Jacob ben Asher.^[70]Consequently, modern Orthodox Jews generally believe that wine, cheese, certain cooked foods, and sometimes even dairy products^[71][72][73], should only be prepared by Jews. The prohibition against drinking non-Jewish wine, traditionally called yayin nesekh (literally meaning wine for offering [to a deity]), is not absolute. Cooked wine (Hebrew: yayin mevushal), meaning wine which has been heated, is regarded as drinkable on the basis that heated wine was not historically used as a religious libation; thus kosher wine includes mulled wine, and pasteurised wine, regardless of producer, but Orthodox Judaism only regards other forms of wine as kosher if prepared by a Jew.Some Jews refer to these prohibited foods as akum, an acronym of Obhde Kokhabkim U Mazzaloth, meaning worshippers of stars and planets; akum is thus a reference to activities which these Jews view as idolatry, and in many significant works of post-classical Jewish literature, such as the Shulchan Aruch, it has been applied to Christians in particular. However, among the classical rabbis, there were a number who refused to treat Christians as idolaters, and consequently regarded food which had been manufactured by them as being kosher; this detail has been noted and upheld by a number of religious authorities in Conservative Judaism, such as Rabbi Israel Silverman, and Rabbi Elliot N. Dorff.Conservative Judaism is more lenient; in the 1960s, Rabbi Israel Silverman issued a responsum, officially approved by the Committee on Jewish Law and Standards, in which he argued that wine manufactured by an automated process was not manufactured by gentiles, and therefore would be kosher. A later responsum of Conservative Judaism was issued by Rabbi Elliott Dorff, who argued, based on precedents in 15th-19th century responsa, that many foods, such as wheat and oil products, which had once been forbidden when produced by non-Jews, were eventually declared kosher; on this basis he concluded that wine and grape products produced by non-Jews would be permissible.Harmful foodKnown poisonsFor obvious reasons, the Talmud adds to the biblical regulations a prohibition against consuming poisoned animals.^[74] Similarly the Yoreh De'ah prohibits the drinking of water, if the water had been left overnight and uncovered in an area where there might be serpents, on the basis that a serpent might have left its venom in the water.^[75]Fish and meat, togetherA concern for the health of the eater is also behind the instigation, by the Talmud and Yoreh Deah, to never eat or cook fish with meat, and instead ensure that the mouth is washed between consuming fish and consuming meat; these texts explain that the prohibition is for the purpose of avoiding tzaraat (or tzaraas) – a disease which the texts suggest would be caused by eating meat and fish together.^[76][77] Tzaraat was a bodily affliction that is often translated loosely as leprosy; this translation can prove problematic because, in the scientific realm, leprosy is caused by a parasitic species of bacterium Mycobacterium leprae, and has no other instigation, such as eating fish and meat together. Those who take on stricter observances, such as Modern Orthodox Jews, continue to follow this ban,^[78][79] while other denominations, such as Conservative Jews may or may not.^[80]The Book of Genesis implies that there were no restrictions on any fruit, cereal, nuts, or other vegetable matter growing upon the earth.^[81] However, Leviticus forbids the consumption of fruit from trees which are less than three years old,^[82] and the eating of any grain which is too young to have been ready for harvest before the previous Passover^[83]; the latter rule is known as Yoshon, roughly meaning old, and the former is known as Orlah, meaning foreskin, due to the biblical instruction that young trees should metaphorically be considered to be uncircumcised.^[84] A related biblical rule argues that the first of the first fruits should be brought to sanctuaries^[85].Orthodox Jews generally adhere to these rules, but only for the produce of Israel, to which they believe it exclusively applies. Most Orthodox Jews also adhere to Joseph Caro's view that agricultural produce would not be non-kosher if the Levite Tithe has not been exacted from it, nor if it has been harvested during a Sabbatical Year.^[86]All fresh fruits and vegetables are kosher in principle. Jewish law requires that they be carefully checked and cleaned to make sure that there are no insects on them, as insects are not kosher (except certain grasshoppers and crickets according to the Jews of Yemen only, see main article). The Orthodox community is particular not to consume produce which may have insect infestation, and check and wash certain forms of produce very carefully. Many Orthodox Jews avoid certain vegetables, such as broccoli, because they may be infested and exceedingly hard to clean. Some kashrut certifying organizations completely recommend against consumption of certain vegetables they deem impossible to clean.According to the U.S. Dept. of Agriculture, commercially it is not possible to remove all insects, and a sizable amount remain. Responding to this issue, some companies now sell thoroughly washed and inspected produce for those who do not wish to do it themselves, even going to the trouble of filtering the wash water to ensure that it carries no microscopic creatures [see discussion of such animals in tap water, above]. These may or may not meet rabbinical standards for being insect-free.Processed itemsProcessed items (e.g. dry cereals, baked goods, canned fruits and vegetables, frozen vegetables, and [dried fruit such as raisins) can also include small quantities of non-kosher ingredients. This is because these items are often cooked and processed in factories using equipment that is also used for non-kosher foods, may involve containers used for processing that have been greased with animal fats. Sometimes additives are introduced, and fruits or vegetables may have been prepared with milk products or with ingredients such as non-kosher meat broths.For these reasons, Orthodox rabbis advise against consuming such products without a hechsher (mark of rabbinical certification of kashrut) being on the product. By contrast, some Conservative rabbis regard a careful reading of the ingredients to be a sufficient precaution. However, certain processed foods are usually regarded (by most Jews) as being an exception: plain tea, salt, 100% cocoa, carbonated water, some frozen fruits, including berries, and coffee, have only very basic processing from their natural state; these fruits are often frozen in their natural form and then bagged, while carbonated water is generally the addition of carbon dioxide to natural water.Passover restrictionsDuring Passover, there are additional food restrictions in Orthodox Judaism; in this branch of Judaism, leavened products are prohibited during the festival. Jews who are concerned about accidentally consuming leavened food, during passover, typically maintain an entirely separate set of crockery and cutlery for Passover; it is also common for those concerned about such things to rigorously clean their homes, to ensure that even the tiniest of remains of leavened products are removed. Some Jews even have a separate kitchen exclusively for use during Passover.Products made from the traditional five species of grain, which might have been inadvertently moistened after harvest, and thus begun to ferment (an aspect of the leavening process), are regarded by Orthodox Jews as prohibited during Passover; the five species are conventionally viewed to be wheat, rye, barley, spelt and oats, although the latter two may actually refer to emmer (sometimes confused with spelt, which did not historically grow in the Middle East) and two-rowed barley.Among the Ashkenazi Jews there is an additional customary practice of avoiding the consumption of kitniyot (literally meaning little things) during Passover; the list of items regarded as kitniyot varies between communities, and can include things such as rice, legumes (including peas, peanuts, and beans), and corn. Due to the prevalence of corn syrup in certain well-known processed foods, such as Coca-Cola, many items common in western countries are regarded as impermissible by Ashkenazic Jews during Passover. [For Passover consumption, some companies produce products similar to their standard versions but with Kosher-for-Passover ingredients. Coca-Cola, for example, produces and distributes kosher for Passover Coke, made with cane sugar instead of corn syrup, in the U.S. during Passover since Rabbi Tobias Geffen certified Coca-Cola as kosher 1935.  ^{********   A cookbook is a book that contains information on cooking. It typically contains a collection of recipes, and may also include information on ingredient origin, freshness, selection and quality. The earliest cookbooks on record seem to be mainly lists of recipes for what would now be called haute cuisine, and were often written primarily to either provide a record of the author's favorite dishes or to train professional cooks for banquets and upper-class, private homes. Many of these cookbooks, therefore, provide only limited sociological or culinary value, as they leave out significant sections of ancient cuisine such as peasant food, breads, and preparations such as vegetable dishes too simple to warrant a recipe. The earliest collection of recipes that has survived in Europe is De re coquinaria, written in Latin. An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet Marcus Gavius Apicius, though this has been cast in doubt by modern research. An Apicius came to designate a book of recipes. The current text appears to have been compiled in the late 4th or early 5th century; the first print edition is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking.An abbreviated epitome entitled Apici Excerpta a Vinidario, a "pocket Apicius" by Vinidarius, "an illustrious man", was made in the Carolingian era. In spite of its late date it represents the last manifestation of the cuisine of Antiquity. The earliest cookbooks known in Arabic are those of al-Warraq (10th century) and al-Baghdadi (13th century). Huou, Kublai Khan's court chef, wrote a collection of recipes called "The Important Things to Know About Eating and Drinking" in the 13th century; it includes mainly soups as well as household advice. After a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century. All told, about a hundred survive, mostly fragmentary, from the age before printing.  The earliest genuinely medieval recipes have been found in a Danish manuscript dating from around 1300, which in turn are copies of older texts that date back to the early 13th century or even earlier. Low and High German manuscripts are among the most numerous. Among them is Daz buch von guter spise ("The Book of Good Food") written c. 1350 in Würzberg and Kuchenmeysterey ("Kitchen Mastery"), the first printed German cook book from 1485.Two French collections are probably the most famous: Le Viandier ("The Provisioner") was compiled in the late 14th century by Guillaume Tirel, master chef for two French kings; and Le Menagier de Paris ("The Householder of Paris"), a household book written by an anonymous middle class Parisian in the 1390s. From Southern Europe there is the 14th century Catalan manuscript Libre de Sent Soví ("The Book of Saint Sophia") and several Italian collections, notably the Venetian mid-14th century Libro per Cuoco, with its 135 recipes alphabetically arranged. The printed De honesta voluptate ("On honourable pleasure"), first published in 1470, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as "the anthology that closed the book on medieval Italian cooking". Recipes originating in England include the earliest recorded recipe for ravioli (1390s) and Forme of Cury, a late 14th century manuscript written by chefs of Richard II of England.Types of cookbooks Cookbooks that serve as basic kitchen references (sometimes known as "kitchen bibles") began to appear in the early modern period. They provided not just recipes but overall instruction for both kitchen technique and household management. Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, and at times books such as The Joy of Cooking (USA), La bonne cuisine de Madame E. Saint-Ange (France), The Art of Cookery (UK, USA), Il cucchiaio d'argento (Italy), and A Gift to Young Housewives (Russia) have served as references of record for national cuisines. Related to this class are instructional cookbooks, which combine recipes with in-depth, step-by-step recipes to teach beginning cooks basic concepts and techniques. International and ethnic cookbooks fall into two categories: the kitchen references of other cultures, translated into other languages; and books translating the recipes of another culture into the languages, techniques, and ingredients of a new audience. The latter style often doubles as a sort of culinary travelogue, giving background and context to a recipe that the first type of book would assume its audience is already familiar with. Professional cookbooks are designed for the use of working chefs and culinary students and sometimes double as textbooks for culinary schools. Such books deal not only in recipes and techniques, but often service and kitchen workflow matters. Many such books deal in substantially larger quantities than home cookbooks, such as making sauces by the liter or preparing dishes for large numbers of people in a catering setting. While the most famous of such books today are books like Le guide culinaire by Escoffier or The Professional Chef by the Culinary Institute of America, such books go at least back to medieval times, represented then by works such as Taillevent's Viandier and Chiquart d'Amiço's Du fait de cuisine. Single-subject books, usually dealing with a specific ingredient, technique, or class of dishes, are quite common as well; indeed, some imprints such as Chronicle Books have specialized in this sort of book, with books on dishes like curries, pizza, and simplified ethnic food. Popular subjects for narrow-subject books on technique include grilling/barbecue, baking, outdoor cooking, and even recipe cloning. Cookbooks can also document the food of a specific chef (particularly in conjunction with a cooking show) or restaurant. Many of these books, particularly those written by or for a well-established cook with a long-running TV show or popular restaurant, become part of extended series of books that can be released over the course of many years. Popular chef-authors throughout history include people such as Julia Child, James Beard, Nigella Lawson, Edouard de Pomiane, Jeff Smith, Emeril Lagasse, Claudia Roden, Madhur Jaffrey, Katsuyo Kobayashi, and possibly even Apicius, the semi-pseudonymous author of the Roman cookbook De re coquinaria, who shared a name with at least one other famous food figure of the ancient world. While western cookbooks usually group recipes for main courses by the main ingredient of the dishes, Japanese cookbooks usually group them by cooking techniques (e.g., fried foods, steamed foods, and grilled foods). Both styles of cookbook have additional recipe groupings such as soups, sweets.   *****   Feeding troops in combat situations has always been tough. Since commanders recognize that good morale comes with serving hot chow to troops in the combat zone, aggressive commanders instructed their cooks to bring one or two hot meals forward each day, often under the cover of darkness. These commanders knew what happened to morale when their troops subsisted on C-rations for weeks on end. Lt. Col. Coy W. Baldwin wrote in the May-June 1953 of the  Quartermaster Review: "Still more surprising is that old campaigners learn to realize the truth of a saying that has become axiomatic in Korea -- 'the farther forward, the better the food.'" By the time Korea and Vietnam rolled around, the Army and the Marines had perfected the art of feeding hot meals to combat troops. When the tactical situation will not permit unit messing at a semi-permanent installation, a site is selected for the company messing in the forward area. This company location should be near the troops, concealed from hostile observation, and protected from trajectory fire. The time of serving hot  meals conforms as nearly as possible to the usual meal hours.  There are several methods to use in getting the food to the messing area, depending primarily on the tactical situation: Locating kitchen truck with the regimental train  When kitchens are located in the regimental train bivouac, the food usually is prepared there and carried forward to the company mess location by kitchen trucks or by lighter company vehicles. This movement into the forward company areas by day would give information to the enemy. Therefore, a hot supper usually is prepared and loaded into the vehicle at dusk. Vehicles are grouped and under the control of the regimental supply officer, are conducted to the regimental point of release, where they are released to subordinate control. The point of release should be located on the route to the forward area and at a point convenient to the battalions. The vehicles the are escorted under battalion control to the battalion release points, where they are turned over to company representatives, who guide them to the company mess locations. Men who can come to the company mess location are fed there; others are served by carrying parties, who take the food to them in insulated containers.  Serving three meals each day to the company  When a complete ration is on hand at dark, the kitchen trucks may go forward from the bivouac and issue all three meals before returning. When this can be done, supper is prepared at the bivouac, while breakfast and lunch are prepared at the company mess or some other convenient, properly concealed location. This procedure, requiring only one round trip between the regimental train bivouac and the company mess location during the night, is satisfactory when traffic conditions are bad, but may be too difficult to carry out when the unit is in contact with the enemy.  Vehicles make two trips each day to the company area When it is not possible to prepare meals in the forward area and the traffic conditions are not bad, an alternative procedure may be used. At dusk, motor vehicles will carry supper up to the mess location. While this is being done, the company mess details at the bivouac will begin to prepare the hot breakfast and the cold lunch. The vehicles will make a return trip to the forward area with these two meals. This procedure involves two trips forward during the night.  Temporary kitchen shack in the company area   When the situation permits, a temporary kitchen shack may be provided in the forward company mess location and the M1937 field range, having a smokeless flame, may be used. Care must be taken to camouflage the kitchen to prevent the danger of disclosure. When this is possible, hot breakfast may be prepared at the company mess location. Probably the evening meal would be brought forward from the regimental bivouac area. Carrying hot meals to troops in forward fighting positions   Some situations may require the use of insulated food containers to take the food to more forward areas for small groups when messing in a company area would not be possible. The company commander would arrange to have men at the mess location when the vehicle arrived with insulated containers.}