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A Handbook For Keeping Kosher Mordechai Hasofer (BKE-AHFKK)

A Handbook For Keeping Kosher Mordechai Hasofer (BKE-AHFKK)

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This book, in a light and pleasant manner, documents the foundations of kashrut - the practical halachah - according to the guidance of Rabbi Moshe Yehuda Leib Landa, Chief Rabbi of Bei Brak, of blessed memory. The book combines halachic knowledge with professional and technological knowledge, expressing, among other things, the rabbi of blessed memory's attention to "the little things." We hope it will bring great benefit to broad audiences. Elimelech Elazar Frankel, halachic advisor for the Kashrut Authority of HaRav Landa, chief rabbi and av beth din of Bnei Brak A Handbook for Keeping Kosher is based upon a series of lectures on the subject of kosher laws delivered during the author's tenure at the Kashrut Authority of Bnei Brak, recognized as the leading authority on kashrut in Israel. How do you classify a cooking pot as neutral, dairy, meaty, or nonkosher? What is the waiting time for children to eat dairy after eating meat or poultry? How does one deal with the requirement to immerse electrical kitchen appliances in a mikveh without ruining them? Is food in vegetarian and vegan restaurants kosher? How can one identify a kosher egg? Here, in a user-friendly and comprehensive manner, you will find the answers to all this and more. Mordechai Hasofer studied at the Yeshiva Gedola of Australia and New Zealand. He studied mechanical engineering and chemistry and is an international expert on kashrut. He served as the head researcher of food production and inspector of raw materials and kosher production processes in the food industry for Harav Moshe Yehuda Leib Landa, ztz"l, the chief rabbi of Bnei Brak, for over two decades. In this capacity, he oversaw the setup and approval of production facilities and food ingredients for some of the largest food companies in Israel and internationally, including Coca-Cola and Strauss Ice Cream. This role required extensive collaboration with leading international kosher certification bodies. In addition to his professional responsibilities, he is regularly invited to deliver lectures on kosher food production, both in Israel and internationally. 

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