The Jewish cook book
Subtitle: 1600 recipes according to the Jewish dietary laws with the rules for kashering : the favorite recipes of America, Austsria, Germany, russia, France, Poland, Roumania, etc., etc
By: by Florence Kreisler Greenbaum
Edition: 4th ed.
Publisher: Bloch
Published: 1923
Place of publication: New York
Language: eng
Number of pages: 438
Subjects: Jewish cooking; Fasts and feasts; Judaism
Other titles: Jewish cookbook
Notes: Earlier editions have title: The international Jewish cook book.

Later editions have title: Jewish cook book.

"Table of weights and measures" and "Measurement of food materials" on lining-papers.

"9th printing."

Autograph on front free end paper: Estelle D. Sacks, May 1933.

Original decorative oil cloth, rebacked.