Kosher Food Production 2e

The second edition of Kosher Food Production explores theintricate relationship between modern food production and relatedKosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential foodproduction procedures required of modern food plants to meet Koshercertification standards. Chapters on Kosher application includeingredient management; rabbinic etiquette; Kosher for Passover; andthe industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosherapplication in the candy and confections industries and the snackfoods industry. A collection of over 50 informativecommodity-specific essays - specifically geared to thesecular audience of food scientists - then follows, givingreaders insight and understanding of the concerns behind the Kosherlaws they are expected to accommodate. Several essays new to thesecond edition are included. Kosher Food Production, SecondEdition serves as an indispensable outline of the issuesconfronting the application of Kosher law to issues of modern foodtechnology.

Author: Zushe Yosef Blech
Publisher: Wiley-Blackwell
Published: 01/27/2009
Pages: 548
Binding Type: Hardcover
Weight: 2.95lbs
Size: 10.35h x 7.14w x 1.25d
ISBN: 9780813820934

Review Citation(s):
Reference and Research Bk News 05/01/2009 pg. 16

About the Author
Rabbi Zushe Blech is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the Kashrus division of the Union of Orthodox Jewish Congregations of America (the "OU"), and has since served as a technical and Halachic consultant to virtually all of the major Kashrus certifying agencies worldwide. He has written and lectured throughout the world on the entire gamut of Kosher issues, and has consulted with a number of major food manufacturers to educate them on Kosher issues, obtaining certification, and resolving Kashrus issues.

He is a foremost authority on the integration of all aspects of modern food technology with Kosher requirements, including those relating to such cutting-edge issues as biotechnology and enzymology. His articles, many of which are included in Kosher Food Production, have been printed in major Kosher periodicals and publications, such as the Daf ha'Kashrus (OU), Kashrus Magazine, and News & Views (MK). At present, Rabbi Blech directs Kosher certification for Kehillas Bais Benzion in Monsey, NY, and serves as the Kashrus Administrator of EarthKosher Certification.

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