1958 Jewish COOKBOOK Kosher VEGAN VEGETARIAN Recipes HEBREW Judaica ISRAEL

When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network.

1958 Jewish COOKBOOK Kosher VEGAN VEGETARIAN Recipes HEBREW Judaica ISRAEL:
$75.00

DESCRIPTION : Any kind of KOSHER and NON-KOSHER Jewish-Hebrew COOKBOOK can be found on Israeli bookshelves nowdays . However , Back in the 1950\'s , ORIGINAL Hebrew COOKBOOKS were no so common in Israeli culture, Not to mention specific COOKBOOK such as JEWISH KOSHER VEGAN - VEGETARIAN COOKBOOK , And I believe that this copy may well be the FIEST Eretz Israeli KOSHER VEGAN - VEGETARIAN COOKBOOK. This Kosher COOK BOOK named \"A PRACTICAL NUTRITION GUIDE\" , Defined by its author as a \"REFORM NUTRITION COOKBOOK \" , was published privately in ERETZ ISRAEL 1958 ( Dated ) bythe authorSHALOM ZAMIR of the \" POPULAR PUBLICATION of the REFORM NUTRITION in ISRAEL\" ,Only a few years afterthe bith of the Israel State , In times of depression , And which in a certain way reflects somewhat ODD angle in those exciting years in Israel history. Unlike the other cook books of that period , Mainly the WIZO cook books , TheVEGAN VEGETARIANcookconcentrated ONLY on VEGAN - VEGETARIAN FOODS and RECIPES. Using TYPICAL ERETZ ISRAELI PRODUCTS which make the book quite UNIQUE of its sort. The book was published privately in a very limited edition and considered to be much rarer and less common than the Wizo cook books.Published in low budget in kind ofPULP EDITION. ContainsVEGAN - VEGETARIANrecipes. Several PHOTOS . Original ILLUSTRATED wrappers .6 x 6.5\" .96pp.Good condition. Age tanning of leaves. Slightly stained. Pulp quality printing . ( Pls look at scan for accurate AS IS images ) .Will be sent inside a protective rigid envelope .PAYMENTS : Payment method accepted : Paypal .SHIPPMENT : SHIPP worldwide via registered airmailis $17 . Book will be sent inside a protective rigid envelope . Will be sent within3-5 days after payment . Kindly note that duration of Int\'l registered airmail is around 14 days.

MORE DETAILS :Veganism isthe practice of abstaining from the use of animal products, particularly indiet, as well as following an associated philosophy that rejects the commoditystatus of sentient animals. A follower of veganism is known as a vegan. Distinctionsare sometimes made between different categories of veganism. Dietary vegans, orstrict vegetarians, refrain from consuming animal products, not only meat but,in contrast to ovo-lacto vegetarians, also eggs, dairy products and otheranimal-derived substances. Ethical vegans not only follow a vegan diet, butoppose the use of animals or animal products for any purpose. Environmentalveganism refers to the avoidance of animal products on the premise that theharvesting or industrial farming of animals is Environmentally unsustainable Theterm vegan was coined by Donald Watson in 1944 when he co-founded theBritish Vegan Society – it initially meant \"non-dairy vegetarian,\"although the membership also opposed the consumption of eggs – and in 1951 thesociety extended the definition of veganism to mean \"the doctrinethat man should live without exploiting animals.\" It is a small butgrowing movement. Vegan food is becoming increasingly available in supermarketsand restaurants in many countries, and several top athletes in endurance sportssuch as the Ironman triathlon and the ultramarathon practise veganism,including raw veganism. A 2009 review of recent studies indicated that vegandiets tend to be higher in dietary fibre, magnesium, folic acid, vitamin C,vitamin E, iron and phytochemicals, and lower in calories, saturated fat,cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc andvitamin B12. Well-planned vegan diets appear to offer protection againstcertain degenerative conditions, including heart disease, and are regarded bythe American Dietetic Association, the Australian National Health and MedicalResearch Council, and Dietitians of Canada as appropriate for all stages of thelife-cycle. Because uncontaminated plant foods do not provide vitamin B12(which is produced by microorganisms such as bacteria), researchers agree thatvegans should eat B12-fortified foods or take a supplement. Vegetarianism isthe practice of abstaining from the consumption of meat– red meat, poultry,seafood and the flesh of any other animal; it may also include abstention from by-productsof animal slaughter.Vegetarianism can be adopted for different reasons. Many objectto eating meat out of respect for sentient life. Such ethical motivations havebeen codified under various religious beliefs, along with the concept of animalrights. Other motivations for vegetarianism are health-related, political, Environmental,cultural, aesthetic or economic. There are varieties of the diet as well: an ovo-vegetariandiet includes eggs but not dairy products, a lacto-vegetarian diet includesdairy products but not eggs, and an ovo-lacto vegetarian diet includes botheggs and dairy products. A vegan, or strict vegetarian, diet excludes all animalproducts, including eggs, dairy, beeswax and honey. Vegans also avoid animalproducts such as leather for clothing and goose-fat for shoe polish.Variouspackaged or processed foods, including cake, cookies, candies, chocolate,yogurt and marshmallows, often contain unfamiliar animal ingredients, and maybe a special concern for vegetarians due to the likelihood of such additions.Often, products are reviewed by vegetarians for animal-derived ingredientsprior to purchase or consumption. Vegetarians vary in their feelings regardingthese ingredients, however. For example, while some vegetarians may be unawareof animal-derived rennet\'s role in the usual production of cheese and maytherefore unknowingly consume the product, other vegetarians may not take issuewith its consumption.The results of a 2009 International survey found that thestandard definition of vegetarianism is different in different nations and thatvegetarians in some nations consume more animal products than those in othernations.Semi-vegetarian diets consist largely of vegetarian foods, but mayinclude fish or poultry, or sometimes other meats, on an infrequent basis.Those with diets containing fish or poultry may define meat only as mammalianflesh and may identify with vegetarianism. A pescetarian diet has beendescribed as \"fish but no other meat\" The common use associationbetween such diets and vegetarianism has led vegetarian groups such as the VegetarianSociety to state that diets containing these ingredients are not vegetarian,due to fish and birds being animals. Israeli cuisine (Hebrew: המטבח הישראלי‎ ha-mitbachha-yisra’eli) comprises local dishes by people native to Israel and dishesbrought to Israel by Jews from the Diaspora. Since before the establishment ofthe State of Israel in 1948, and particularly since the late 1970s, an IsraeliJewish fusion cuisine has developed.Israeli cuisine has adopted, and continuesto adapt, elements of various styles of Jewish cuisine and regional Arabcuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking.It incorporates many foods traditionally eaten in Middle Eastern andMediterranean cuisines, and foods such as falafel, hummus, shakshouka,couscous, and za\'atar are now thought to be synonymous with Israeli cuisine.Other influences on cuisine are the availability offoods common to the Mediterranean region, especially certain kinds of fruitsand vegetables, dairy products and fish; the distinctive traditional dishesprepared at holiday times; the tradition of keeping kosher; and food customsspecific to Shabbat and different Jewish holidays, such as challah, jachnun,malawach, gefilte fish, cholent (hamin) and sufganiyot. New dishes based onagricultural products such as oranges, avocados, dairy products and fish, andothers based on world trends have been introduced over the years, and chefstrained abroad have brought in elements of other international cuisines. Kosher foods are those that conform to theregulations of kashrut (Jewish dietary law). Food that may be consumedaccording to halakha (Jewish law) is termed kosher in English,from the Ashkenazi pronunciation of the Hebrew term kashér, meaning\"fit\" (in this context, fit for consumption). Food that is not inaccordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew A listof some kosher foods are found in the books of Leviticus 11:1-47 andDeuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food notbeing kosher include the presence of ingredients derived from nonkosher animalsor from kosher animals that were not slaughtered in the ritually proper manner,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 beentithed, or the use of non-kosher cooking utensils and machinery. 1085