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A history from the traditional to the treif.

What’s big and long and treyf in some places? The history of Jewish cookbooks. Long before the Joy of Cooking was published in 1936, Jewish women were writing and sharing their recipes and food traditions. Filled with recipes from gefilte fish to oyster canapés to dafina, Jewish cookbooks were the single-largest form of writing by and for Jewish women. These cookbooks offer a revealing glimpse into the everyday lives of Jews, and the range of cultural practices and religious customs in the modern period.

Source: Jewish Cookbooks | My Jewish Learning