Books About Kosher

A step-by-step guide structured as a 30-day program for those new to kosher observance. Published by the Jewish Learning Group and distributed by Feldheim. Available in both hardcover (284 pages) and softcover editions. Covers the history and origin of kosher law, definitions of common kosher terms, transforming the kitchen, and shopping kosher. Each day presents another aspect of kosher living. Includes personal accounts of individuals who decided to keep kosher. Rabbi Zalman Goldstein is the founder of The Jewish Learning Group and has authored over twenty books on Jewish topics, several of which have won Benjamin Franklin Awards

Published by Leviathan Press/ArtScroll. Covers kosher foods, kosher cooking, and kosher dietary laws with emphasis on explaining both the "why" and the "what" of kashrus. Includes a 24-page glossy cookbook insert featuring recipes and color photos from chefs Susie Fishbein (author of the Kosher by Design series) and Scott Sunshine. The book includes a comprehensive index and explores Jewish philosophy, spiritual dimensions, and practical aspects of keeping kosher. Shimon Apisdorf is an author whose books have sold over 250,000 copies worldwide.

Published by Feldheim in hardcover format, this English edition is translated from the Hebrew Itturei Halachah series. Features detailed illustrations and diagrams by Michoel Gonopolsky. Based on the Shulchan Aruch and the Mishnah Berurah, covering: Keeping Kosher, Fish and Meat, Separation of Meat and Milk, Kashering Meat, Kashering Vessels, A Practical Guide to Inspecting Foods (with one-page-per food guides), Food Prepared by Non-Jews, Terumos and Ma'as'ros, Separating Challah, and Orlah, Neta Revai, and Chadash. The visual format includes illustrations showing proper and improper practices side by-side.

A 240-page consumer reference by Rabbi Eliezer Eidlitz, published by Feldheim (2004 revised edition). Subtitled "Encyclopedia of Kosher Foods, Facts, and Fallacies." Includes a list of reliable hashgachos (kashrus symbols), background on how kashrus organizations operate, lists of kosher fish, and information about the kosher food industry. Features a section on Passover products. Rabbi Eidlitz is founder of the Kosher Information Bureau and KosherQuest.org, where the book's content is also available online. He studied in the Ponevez yeshiva in Bnei Brak and received ordination from Rabbi Yaakov Ruderman at Ner Israel Rabbinical College in Baltimore.

A 576-page hardcover work by Rabbi Binyomin Forst published by ArtScroll that explains the basic principles of kashrus and their practical ramifications. Covers a utensil-by-utensil overview of the kitchen, the special status of parve foods in halachah, common kashrus problems and their solutions, microwaves, ovens and dishwashers, non-Jewish housekeepers and cleaning help, the parameters of Pas Akum, Chalav Akum, and Gevinas Akum, kashering utensils, and includes a comprehensive tevilah chart showing which utensils need immersion. The Feuereisen Edition features two-color printing, acid-free paper, padded cover,

A 240-page hardcover question-and-answer guide by Rabbi Avi Wiesenfeld, published by Feldheim. Rabbi Wiesenfeld is Rosh Yeshiva of Yeshivas Beis Dovid and Rav/Posek of the Kav Halachah Beis Hora'ah. The book addresses practical questions such as: Can a microwave be kashered? What happens when milk spills into a batch of chicken? How many hours do children need to wait between milk and meat? What happens to dishes of dairy and meat washed in the same sink with hot water? Can challah baked in a meat oven be eaten with cheese? Features extensive footnotes and a thorough index. Rabbi Wiesenfeld has authored over 20 seforim including the Pocket Halacha Series and Shabbos in the Kitchen Q & A. A Sephardic edition is also available (co-authored with Rabbi Shmuel Assayag)

A 409-page hardcover by Rabbi Daniel Channen, published by Mosaica Press in 2018 and distributed through Feldheim. Covers how to maintain a kosher kitchen and deal with common mistakes. Includes basic principles and rules, guidance on preventing kashrus mistakes, how to formulate proper halachic questions, and addresses different levels of kashrus observance. Written for those who follow either Ashkenazi or Sephardic customs. Contains case studies showing progression from Talmudic sources to contemporary halachic rulings. Rabbi Channen has taught kashrus for over thirty years and founded Yeshiva Keter HaTorah (offering semicha in multiple subjects). Has helped build kollels in the United States, England, South Africa, Australia, and Israel

A 350-page hardcover published by Israel Bookshop Publications in May 2024. Addresses practical questions such as: May I purchase baked goods from a home-based business with no hechsher? Can I meet with a non-Jewish client in a non-kosher restaurant? Is there a problem with leaving my cleaning lady alone in the house? What brachah should I say on Listerine Pocketpaks? Can I buy coffee in Starbucks? Can I use my new mixer one time before it's toveled? Topics range from chalav Yisrael to hotel stays, purchasing Slurpees at 7-Eleven to checking eggs for blood spots. Part of Rabbi Moishe Dovid Lebovits's Halachically Speaking series. Rabbi Lebovits is a former chaver kollel of Yeshivah Torah Vodaath and musmach of Harav Yisroel Belsky zt"l, and has authored numerous halacha works and writes monthly pamphlets

A newly revised and updated edition of Rabbi Shaul Wagschal's practical guide, published by Feldheim in

hardcover. Covers all laws pertaining to kashrus in a Jewish home, including: ways that food becomes

treif (unkosher), separation of milk and meat, tevilah (immersing) and kashering utensils, checking for

insects in food, Pesach and chametz, separation of challah, food and non-Jews, kashrus in cases of illness,

and recognizing when to confer with a rabbi about kashrus. Rabbi Wagschal is a halachic authority and

author of multiple halachic works