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Jewish Cookery Book, Esther Levy, Philadelphia: W.S. Turner, 1871
Estimate
8,000 - 12,000 USD
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Description
- paper and ink
200 pp. (6 3/4 x 4 1/4 in.; 170 x 110 mm). Errata slip tipped in next to title-page, 10-pages of merchant advertisements at the end; light, occasional foxing. Publisher's blue cloth blocked in blind, spine lettered gilt, brown-coated endpapers; some soiling and spotting, extremities rubbed, lower left corner of rear board dampstained, lower free endpaper creased, lower pastedown dampstained.
Literature
Condition
8vo (6 33/4 x 4 1/4 in.; 170 x 110 mm). Errata slip tipped in next to title-page; light, occasional foxing. Publisher's blue cloth blocked in blind, spine lettered gilt, brown coated endpapers; some soiling and spotting, extremities rubbed, lower left corner of rear board dampstained, lower free endpaper creased, lower pastedown dampstained.
In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective qualified opinion.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING CONDITION OF A LOT, ALL LOTS ARE OFFERED AND SOLD "AS IS" IN ACCORDANCE WITH THE CONDITIONS OF SALE PRINTED IN THE CATALOGUE.
In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective qualified opinion.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING CONDITION OF A LOT, ALL LOTS ARE OFFERED AND SOLD "AS IS" IN ACCORDANCE WITH THE CONDITIONS OF SALE PRINTED IN THE CATALOGUE.
Catalogue Note
THE FIRST JEWISH COOKBOOK PUBLISHED IN AMERICA.
In this remarkable cookbook, Mrs. Levy demonstrates that fine dining could be achieved while still adhering to the laws of kashrut. This work is a fascinating culinary and historical document that offers housekeeping and domestic management advice, daily menu suggestions, a Jewish calendar, as well as medical and household recipes. Mrs. Levy briefly reviews the basic laws associated with a kosher home including the soaking and salting of meat, and outlines the arrangements necessary to prepare a home for Passover. She provides suggestions on how to arrange the table and which dishes are to be served at each course. A large selection of recipes includes chapters on fish, soups, meats, pastries, preserves, pickles, cheese, and wines as well as menus for the sick. The book concludes with household cleaning tips such as how to clean silk and ribbons, how to wash a black lace veil, how to cement broken china, how to make lavender water and furniture polish, how to remove mildew, and how to concoct a good bug poison.
LITERATURE:
Barbara Kirshenblatt-Gimblett, "The Kosher Gourmet in the Nineteenth-Century Kitchen: Three Jewish Cookbooks in Historical Perspective," The Journal of Gastronomy 2, no. 4 (1986/1987): 51-89
PROVENANCE:
Mrs. H. Levinson, Tottenville S.I. [Staten Island] (ownership inscription on flyleaf)
In this remarkable cookbook, Mrs. Levy demonstrates that fine dining could be achieved while still adhering to the laws of kashrut. This work is a fascinating culinary and historical document that offers housekeeping and domestic management advice, daily menu suggestions, a Jewish calendar, as well as medical and household recipes. Mrs. Levy briefly reviews the basic laws associated with a kosher home including the soaking and salting of meat, and outlines the arrangements necessary to prepare a home for Passover. She provides suggestions on how to arrange the table and which dishes are to be served at each course. A large selection of recipes includes chapters on fish, soups, meats, pastries, preserves, pickles, cheese, and wines as well as menus for the sick. The book concludes with household cleaning tips such as how to clean silk and ribbons, how to wash a black lace veil, how to cement broken china, how to make lavender water and furniture polish, how to remove mildew, and how to concoct a good bug poison.
LITERATURE:
Barbara Kirshenblatt-Gimblett, "The Kosher Gourmet in the Nineteenth-Century Kitchen: Three Jewish Cookbooks in Historical Perspective," The Journal of Gastronomy 2, no. 4 (1986/1987): 51-89
PROVENANCE:
Mrs. H. Levinson, Tottenville S.I. [Staten Island] (ownership inscription on flyleaf)