Kosher Food Production, 2nd EditionISBN: 978-0-8138-2093-4
Hardcover
548 pages
January 2009, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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The second edition of Kosher Food Production explores the
intricate relationship between modern food production and related
Kosher application. Following an introduction to basic Kosher laws,
theory and practice, Rabbi Blech details the essential food
production procedures required of modern food plants to meet Kosher
certification standards. Chapters on Kosher application include
ingredient management; rabbinic etiquette; Kosher for Passover; and
the industries of fruits and vegetables, baking, biotechnology,
dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers,
and food service. New to this edition are chapters covering Kosher
application in the candy and confections industries and the snack
foods industry. A collection of over 50 informative
commodity-specific essays – specifically geared to the
secular audience of food scientists – then follows, giving
readers insight and understanding of the concerns behind the Kosher
laws they are expected to accommodate. Several essays new to the
second edition are included. Kosher Food Production, Second
Edition serves as an indispensable outline of the issues
confronting the application of Kosher law to issues of modern food
technology.