Jewish Ckg From Around World (Hardcover) by Bacon
Hardcover; Published 1/1/1986; 188 Pages; ISBN 9780812057140
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150 recipes, marked dairy, meat, pareve, kosher for Passover, slow-cook for Sabbath. Color photos. 188 pgs. No paper jackets. Hard
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Kosher salt got its name from its use in the koshering process, where, because of its large grain, it does a better job than fine salt drawing moisture from meats. This ability to draw liquids from foods also makes it useful in preserving and is used in curing prosciutto and brining sauerkraut.