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The Laws Of Kashrus

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The Laws Of Kashrus
A comprehensive exposition of their underlying concepts and application

By Rabbi Binyomin Forst (Author) 
List Price: $29.99
Online Discount: 10%
You Pay Only: $26.99

Catalog #: LOKH
ISBN-10: 0899061036
ISBN-13: 9780899061030
Binding: Hardcover / Pages: 455
Dimensions: 6 x 9 inches / Weight: 1.90 LBS
Published: by ArtScroll Mesorah Publications

In Stock?: YES

Quantity: 


Description:

How many of us have the background to seek rabbinical guidance on kashrus problems - intelligently? How prepared are we to deal with the maze of modern appliances in the typical kitchen? This book explains the principles of kashrus laws, and shows how real-life problems fit into the framework of halachah. Includes copious diagrams and a listing of appliances.


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Table of Contents

Excerpts
This book has 9 sample pages. See all pages.

Browse Related Books:
Books > Jewish Law And Practices > Kosher / Kashruth / Blessings
Books > Jewish Law And Practices > Jewish Law and Practice - All Titles
Books > Basic Jewish Library > Kosher Cooking
Books > ArtScroll Classic Best Sellers

Other Selected Titles by Rabbi Binyomin Forst:
A Woman's Guide To The Laws Of Niddah
The Kosher Kitchen - Feuereisen Edition
The Laws Of B'rachos
The Laws Of Niddah - Volume 2


Table of Contents

Chapter One: Ma'achalos Asuros; Non-Kosher Foods

  • Introduction
  • I. Types of non-kosher foods
  • II. The prohibition of eating non-kosher food
Chapter Two: Bitul - Nullivication of Non-Kosher Foods
  • Introduction
  • I. Bitul b'rov; nullification in a majority
  • II. Bitul b'shishim; nullification in a ratio of sixty
  • III. Prohibited foods that cannot become batel
  • IV. Susequent adjustments to the ratio of the kosher and non-kosher foods
  • V. Intentional bitul - a word of caution
Chapter Three: Inedible Foods
  • Introduction
  • I. When the actual substance of the non-kosher food is present
  • II. When only the taste of the non-kosher food is present
Chapter Four: Taam K'ikar, Non-Kosher Tastes
  • Introduction
  • I. Sampling the mixture to detect non-kosher taste
  • II. Nullifying the non-kosher taste through bitul b'shishim
Chapter Five: Nosen Taam, Infusion of Taste
  • Introduction
  • I. Mediums that permit taste transfers
  • II. Transfer of taste through heat
  • III. Other types of taste transfers
Chapter Six: Nat-Bar-Nat - Secondary Infusions of Taste
  • Introduction
  • I. The theory of nat-bar-nat
  • II. The halachah
Chapter Seven: The Prohibition of Basar B'chalav
  • I. General principles
  • Introduction
  • II. The prohibitions of basar b'chalav
Chapter Eight: Rabbinic Precautionary Measures Regarding Basar B'chalav
  • I. Eating meat in proximity to milk
  • II. Eating meat and dairy after one another
  • III. Additional separations between meat and dairy
Chapter Nine: Avoiding Basar B'chalav Problems While Cooking
  • I. Use of an oven and stove for both meat and dairy foods
  • II. Use of pots of one type for foods to be eaten with the other
Chapter Ten: Avoiding Basar B'Chalav Problems While Washing Dishes
Chapter Eleven: Common Basar B'chalav Problems
Chapter Twelve: The Kashrus of a Knife
  • I. General principles
  • II. Practical kashrus situations
  • III. Kashering a knife - A unique method
Chapter Thirteen: A Kosher Kitchen
  • A utensil by utensil overview of the kitchen to assist the reader in avoiding basar b'chalav problems
Chapter Fourteen: Glossary of Halachic Terms Used in Kashrus
  • Glossary
  • Bibliography
  • Index
  • Index of Primary Sources

 
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