The Jewish Manual 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 ho... more »usehold 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.« less