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Kosher Food Production, 2nd Edition 2nd Edition

by Blech (Author)
4.6 4.6 out of 5 stars 4 ratings
See all formats and editions
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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.
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Previous page
  1. ISBN-10
    0813820936
  2. ISBN-13
    978-0813820934
  3. Edition
    2nd
  4. Publisher
    Wiley-Blackwell
  5. Publication date
    January 2, 2009
  6. Language
    English
  7. Dimensions
    7 x 1.43 x 10 inches
  8. Print length
    548 pages
  9. See all details
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Editorial Reviews

From the Inside Flap

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.

From the Back Cover

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.

Product details

  • Publisher ‏ : ‎ Wiley-Blackwell; 2nd edition (January 2, 2009)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 548 pages
  • ISBN-10 ‏ : ‎ 0813820936
  • ISBN-13 ‏ : ‎ 978-0813820934
  • Item Weight ‏ : ‎ 2.96 pounds
  • Dimensions ‏ : ‎ 7 x 1.43 x 10 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 4 ratings

About the author

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Zushe Yosef Blech

Zushe Yosef Blech

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
4 global ratings

Top review from the United States

Brooklyn NY
5.0 out of 5 stars ONE OF ITS KIND
Reviewed in the United States on November 21, 2007
This book wraps anything and everything about kosher food production, well written, and very informative. The book is geared for people with and without any Kashrus knowledge. The price is little to much, but from time to time you might find a good buy as I did.
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