Physical Description

Only edition. [5], VIII, [1], 5-213, [1], XIV pp. quarto, 200:134 mm., light age staining, nice margins. A very good copy bound in the original cloth over boards, rubbed and split.

Detail Description

Only edition of this vegetarian cookbook in Yiddish. In many ways, veganism makes it easier and cheaper to observe the laws of kashrut; this might attract new adherents to keeping kosher and eventually to other Jewish practices. A vegian need not be concerned with using separate dishes and other utensils for meat and dairy foods, waiting 3 or 6 hours after eating meat before being permitted to eat dairy products, storing 4 sets of dishes, pots, and silverware (2 sets for regular use and 2 for Passover use), and many other factors that the non-vegan who wishes to observe kashrut strictly must consider. In addition, a vegan is in no danger of eating blood, which is prohibited, or the flesh of a non-kosher animal. Rabbi Abraham Isaac Hakohen Kook, one of the great 20th century thinkers and Chief Rabbi of Pre-state Israel, believed that the many laws associated with the preparation and consumption of meat were an elaborate apparatus designed to keep alive a sense of reverence for life, with the aim of eventually leading people away from their meat-eating habit. (Richard H. Schwartz, Ph.D.)

Hebrew Description

References

P. Vyernik, in Morgn-zhurnal (New York) (December 6, 1931); Dr. V. Grinboym, inTog (February 13, 1932)