Koscher Kochen, 36 Klassiker der koscheren Küche und ihre Variationen. Heuberger, Rachel; Schneider Regina; Frankfurt 1999 - 142 Seiten- DM 39,80 Aus dem Inhalt: Was ist koscher?-Trennung von Milch und Fleisch, Milchiges, Pessach-Vorschriften,Im Rezeptteil: Suppen, Tscholent, Kigl & Co, Gemüse & Salat, Brot & Teigwaren, Kuchen & Dessert etc... - Das Buch enthält traditionelle Rezepte  wie Tscholent, Gefillte Fisch und Gehackte Leber, aber auch Klassiker wie Couscous, Chummus und Kube. Die unterschiedlichen Ausprägungen der jüdischen Küche finden dabei ebenso Berücksichtigung wie das jüdische Speisegesetz, die Feiertage und die einzelnen Bräuche.

Kosher .......... It's more than a blessing!

Every day, just about every consumer in America and throughout the world eats something that is kosher. Did you know that familiar foods like Coke, Folger's coffee, Haagen-Dazs ice cream, McCormick pepper, Heinz ketchup, Fleishman's Egg Beaters, Cap'n Crunch cereal, and Coors beer are all kosher?

It has been said that keeping kosher is as much a diet for the soul as for the body. Because every Jew has a soul which is eternal and holy, if forbidden foods are eaten, that holiness is affected. This in turn lessens the ability to absorb all the spiritual rewards of Torah. This is why Jews have followed strict dietary laws throughout the generations, passing this way of life on to their children.

The Dietary Laws which govern which foods are kosher and which are not, are found in Deuteronomy and Leviticus in the Torah (the Bible). Collectively known as "Kashrus," these laws have been followed for over 3,000 years. Not only those of the Jewish faith but millions of Americans from all ethnic backgrounds and religious convictions look for the kosher label on foods for reasons of health and quality.

Today, there are over 30,000 different food products on the American supermarket shelf that are certified "kosher." The "kosherness" of a food is indicated by a little symbol representing a particular agency's certification that the food has been processed in accordance with the Jewish Dietary Laws.

So what exactly is Kashrus? Simply put, Kashrus deals with what foods may be eaten, what foods may be eaten together, and how those foods are to be prepared. All foods are divided into three categories: Dairy, Meat and Pareve.

* All milk and milk derivatives are considered dairy and may not be mixed with meat products.

* Meat must come from a kosher animal. An animal is kosher if it has split hooves and chews it cud: Cows, sheep, goats, etc. Certain birds, which are not bird of prey, are also kosher: Chickens, turkey, duck, geese etc. Special rules govern the entire processing of poultry. Making a kosher chicken, turkey or duck takes about three times as long as a non-kosher bird. Many steps are still performed by hand, with extra care, extra time. Specially trained rabbinical inspectors check every single bird for any signs of abnormalities or disease, often rejecting birds that have already passed required government inspections. This assures the consumer of getting a completely healthy bird, processed in accordance with the highest standards of cleanliness, purity and wholesomeness.

* Pareve foods are those which are neither milk nor meat. Eggs, fruits, and vegetables are pareve and may be eaten or cooked with either meat or dairy. Fish is pareve, but may not be eaten or cooked together with poultry. Many condiments and sauces which are kosher and pareve contain anchovy paste, and thus cannot be used in a kosher poultry recipe.