author

Florence Kreisler Greenbaum

Best known for a landmark 1918 kosher cookbook, this early 20th-century writer brought together practical home cooking, Jewish dietary law, and recipes from many culinary traditions. Her work feels both deeply rooted and surprisingly wide-ranging.

1 Audiobook

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

by Florence Kreisler Greenbaum

About the author

Florence Kreisler Greenbaum was an American author, born around 1871 and died in 1936, who is remembered chiefly for The International Jewish Cook Book.

Available biographical records describe her as a graduate of Hunter College in New York City, where she studied food chemistry and diet. She also taught Cooking and Domestic Science at the Young Women's Hebrew Association, and later worked as an instructor and lecturer for Jewish educational and homemaking organizations in New York.

Published in 1918, The International Jewish Cook Book gathered 1,600 recipes shaped by Jewish dietary laws, along with guidance on kashering. The book drew on recipes used in her own household over three generations and helped present kosher cooking as both practical and internationally connected, blending tradition with everyday usefulness.