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You cut an onion with a meat knife - must you wait six hours after eating it?
You baked challah in a meat oven - may it be eaten with cheese?
A dairy spoon was dipped into the cholent - can the cholent still be eaten?
May one eat a pareve schnitzel with cheese?
Can a microwave be koshered between meat and dairy usage?
These are just a sample of the everyday, practical questions that arise
in every kosher kitchen. Well over 500 such questions are discussed in
this enlightening book that will provide the reader with a better
understanding of fundamental kashrut issues.
Easy to read, with a
comprehensive index, the answers to your kashrut questions are right
here at your fingertips. Whether you're a busy housewife who needs
on-the-spot answers, a layman who wants to learn the basics, or a
scholar who is seeking a quick and reliable review, Kashrut in the
Kitchen is a guidebook for everyday life that no Jewish home should be