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The Jewish Manual
ISBN 0911389016 / 9780911389012 / 0-911389-01-6
Publisher Nightingale Resources
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The Jewish Manual offers a facsimile of the first Jewish cookbook in English, published in 1846. It provides an opportunity for modern cooks and non-cooks to reward themselves with a treasure of social customs and food history. The Jewish Manual also provides a fascinating view into the life of the 19th-century English lady as she manages the household of an upper-middle-class family.
This edition includes a glossary of terms, recipes for soups, sauces, fish, meats and poultry, vegetables, omelets, fondeaux, croquettes, rissoles, pastry, sweet dishes, puddings, jellies, creams, charlottes, souffles, gateaux, trifles, custards, cakes; and instructions for preserving and pickling.
This book also covers the same topics as a modern fashion magazine: complexion, hair, teeth, hands and nails, dress, the effects of diet on complexion, and the influence of the mind on the body. [via]