The Shabbos Kitchen: A Comprehensive Halachic Guide to the Preparation of Food and Other Kitchen Activities on Shabbos

by Simcha Bunim Cohen

From the The Sabbbath is a time of joy and celebration, a day of spiritual growth and family bonding in the service of its Maker, and living testimony that He created the world in six days and rested on the seventh. The proper observance of the Sabbath requires knowledge of a large and complex body of Halachah, one that becomes more complex as advances in technology force people to grope fo how to apply timeless principles to new situations. Modern affluence and appliances have virtually mandated the creation of a new body of Sabbath law. Many of the questions are the same - such as how to set a table or prepare salads withouth violating the laws of selecting. Many of the questions are new, because the modern kitchen, with its labor-saving devices, presents new challenges. This unique and valuable book gives answers and guidance, clearly and authoritatively. The author, Rabbi Simcha Bunim Cohen, is a highly respected scholar in the demanding field of applying and codifying the laws of the Sabbath for the Jews of today.

Genres: Judaism, Jewish

246 pages, Paperback

Reviews

[Yaira · Rating 5 out of 5]

Very helpful book for anyone who keeps Shabbos and handles food IN ANY CAPACITY on Shabbos! Seriously, a staple for the Jewish home's library. I reference this book constantly and I am so glad I read all the way through it too. I learned many things no one ever taught me or explained. No Hebrew skills are required to read this book; when Hebrew words are used they are always defined and transliterated into English, if not fully translated. That is in reference to terminology. All explanations are totally in English. Recommended for anyone- expert or Shabbos-novice! Tizku lemitzvos!

[David · Rating 5 out of 5]

Practical guide for those keeping kosher and those who want to learn about and implement kosher dietary laws.

[Eitan Tuchin · Rating 5 out of 5]

Im Jewish

[Adina Cappell · Rating 3 out of 5]

This is an exhaustive, well-organized, and heavily foot-noted book, with references to the mishna berurah and aruch hashulchan. It was our primary text for 11th grade halacha class. Of course, appreciating this book requires an a priori belief that understanding the rules on Shabbat for pitting avocados versus watermelon, v'chulay, are important minutiae, so one can properly observe Shabbat in a halachic manner. Thus, this text is simultaneously priceless and worthless, a $11.7 Warholian masterpiece or a cheap Campbell's soup can in inedible 2D form, depending on what you imbue with personal value.

[Ruthesther Fine · Rating 4 out of 5]

It lives up to its title for being very comprehensive. So much so that in some areas you have to spend time digesting and interpreting what was just said or conferring with your local rabbi. Oftentimes though it's straight forward and crystal clear what is or is not permitted. This book should be part of your collection if you keep kosher and/or Shabbos.