Early Jewish Cookbooks

András Koerner was born in 1940 in Budapest. After receiving his degree in architecture he worked for several years as an architect. In 1967, he moved to the United States, where he continued the same career. Since his retirement, he dedicates his time mostly to writing and organizing exhibitions. He is author of the award-winning Jewish Cuisine in Hungary (CEU Press 2019).

Preface

Barbara Kirshenblatt-Gimblett


Introduction

The Significance of Old Cookbooks

Scholarly Research of Old Cookbooks in Hungary 

The Pioneers of Research of Alimentary Culture 

University Programs of Food Studies and Culinary History 

Old Cookbooks as Historical Documents 

Jewish Cookbooks as Historical Documents 


PART I. Cookbooks and a Recipe Collection

1. The World's First Cookbook Printed in Hebrew Letters

Recipes from the first Hebrew-lettered cookbook 


2. The First Jewish Cookbook in Hungary

Recipes from the first Jewish cookbook in Hungary 


3. The Earliest Hungarian Jewish Recipe Collection

Recipes from the earliest Hungarian Jewish recipe collection 


4. A World-Famous Nineteenth-Century Hungarian Jewish Cookbook

Recipes from Therese Lederer’s 1876 cookbook


5. The Last WIZO Cookbook Before the Holocaust

Recipes from the 1938 Transylvanian WIZO Cookbook


PART II. Culinary Culture

6. Bólesz, a Forgotten Jewish Pastry of Nineteenth-Century Pest

The Reconstructed Recipe of Bólesz 


7. The Influence of Hungarian Jewish Cuisine n the Non-Jewish 

Jewish recipes from 19th-century Hungarian cookbooks


Epilogue: Hungary's Pioneering Role in Early Jewish Cookbooks


Notes 

Selected Bibliography

List of Quoted Recipes

Glossary 

Index of Personal Names 

Sources of Illustrations 

Acknowledgements