Meat And Dairy: An Illustrated Guide For The Kosher Kitchen Rabbi Ehud Rosenberg Based on the halachic decisions of Rabbi Aharon Pfeuffer as brought in his Kitzur Shulchan aruch Hilchos...

David Robinson Simon Few consumers are aware of the economic forces behind the production of meat, fish, eggs, and dairy. Yet omnivore and herbivore alike, the forces of meatonomics affect...

Esther LevyWhen it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a good Jewish education. Authentic Jewish cuisine...

Hannah Hart My Drunk Kitchen: A Guide to Eating, Drinking, and Going with Your Gut One day, lonely cubicle dweller and otherwise bored New York City transplant Hannah Hart decided...

Julia Child In her own words, here is the story of Julia Child's years in France, where she fell in love with French food and found her "true calling." Filled...

John Robbins No Cow Left BehindFrom investigative journalist and bestselling author John Robbins comes a collection of essays on food politics, sustainability, and revolution.Holy cow. With words like food additives,...

Judith Rossner "A STRONG, CAPTIVATING NOVEL."--San Francisco ChronicleFor Caroline the kitchen has always been her home, and Italian food her specialty. In fact, the minute she sets foot in Italy--and...

Harold McGee Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food...

Deborah R Prinz Take a delectable journey through the religious history of chocolate―a real treat! Explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical...

Dorie GreenspanThe prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries.Like most...

William Versterman and Josh Ozersky January 1, 1994 by Allyn and Bacon

Margaret Visser Eating is a strange phenomenon, if you think about it: to survive, we must kill and then incorporate other living things into ourselves. It is this basic strangeness...