Overview

A Guide to Keeping Kosher by Mordechai Hasofer is a comprehensive guide to the laws of kashrut (kosher observance). It is based on a series of lectures the author delivered as part of his work in the Bnei Brak kashrut system, under the guidance of the late Rabbi Moshe Yehuda Leib Landau zt""l. The book combines halachic (Jewish legal) knowledge with practical and technological aspects of kosher practice. It is intended both for beginners seeking to understand how to maintain a kosher home and for those looking to deepen their knowledge of kashrut laws. What's Inside: Designing a kosher kitchen and separating meat and dairy Laws of meat and milk, including definitions, waiting times, and frequently asked questions Koshering utensils and immersion of vessels (tevilat kelim) Laws regarding meat, poultry, fish, and eggs Prohibition of insects — inspecting fruits, vegetables, and legumes Laws of bishul akum (food cooked by non-Jews) Kashrut of wine, whiskey, and baked goods Kosher standards in food factories and the food industry Agricultural laws such as Shemitta (sabbatical year), tithes and offerings (terumot and ma'aserot) Practical guidance for maintaining a kosher lifestyle

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9789657801758

Table of Contents

Reviews

A Handbook for Keeping Kosher Mordechai Hasofer Gefen Publishing House www.gefenpublishing.com 9789657801765, $24.95, HC, English Edition, 158pp Amazon https: //www.amazon.com/Handbook-Keeping-Kosher-Hebrew/dp/9657801761 Gefen Publishing House https: //www.gefenpublishing.com/product.asp?productid=3446 Synopsis: ""A Handbook for Keeping Kosher"" by Mordechai Hasofer is a compilation of lectures he gave on the subject of kosher laws delivered during his tenure at the Kashrut Authority of Bnei Brak, which is recognized as the leading authority on kashrut in Israel. The lectures were given between the years 1998 and 2019, when Hasofer had the great privilege of working under and being guided by the sage Rav Moshe Yehuda Leib Landa of blessed memory, the rabbi and chief rabbi of Bnei Brak. His kosher organization was highly esteemed, known worldwide for its quality and attention to the details of halacha. HaRav Landa's name was highly esteemed by all, and he served as a guiding beacon in many areas, especially kashrut laws. Hasofer had the honor to serve in this important kashrut institution as the head researcher of food production and the inspector of all the various raw materials used in the food industry. His primary job was to ensure that the process of food production met the highest halachic standards and that all the raw materials used therein were free from any doubt of kosher validity. Critique: This English Language edition of Mordechai Hasofer's ""A Handbook for Keeping Kosher"" from the Gefen Publishing House is comprehensive, deftly crafted, exceptionally 'reader' friendly' in organization and presentation. Of special note is the chapter on 'Bishul Nochri: Food Cooked by a Gentile'. Enhanced for the reader's benefit with the inclusion of an informative Introduction, a listing of Some Concept Definitions, and a Prologue, ""A Handbook for Keeping Kosher"" is especially and unreservedly recommended as a core addition to personal, professional reading lists, as well as community and college/university library Contemporary Judaic Studies collections and supplemental curriculum studies lists. Editorial Note: Mordechai Hasofer (https: //www.mordechaihasofer.com) has a diverse educational background, having studied at the Rabbinical College of Australia and New Zealand in Melbourne, Australia, as well as completing studies in mechanical engineering and chemistry at NSW Technical College. He was among the pioneers of HACCP food quality consulting in Australia and subsequently served as the manager of ingredients and food production for Harav Moshe Yehudah Leib Landa, ztz""l, the chief rabbi of Bnei Brak, for 25 years. In this capacity, he oversaw the setup and approval of production facilities and food ingredients for some of the largest food companies in Israel and internationally, including Coca-Cola and Strauss Ice Cream. This role required extensive collaboration with leading international kosher certification bodies. In addition to his professional responsibilities, he is regularly invited to deliver lectures on kosher food production, both in Israel and internationally. He also provides consulting services to various kosher certification and information bodies, specializing in ingredient analysis and the establishment of kosher production facilities. -- ""Midwest Book Review"" (11/1/2025 12:00:00 AM)

Author Information

Mordechai HaSofer studied at the Rabbinical College of Australia and New Zealand. He holds degrees in mechanical engineering and chemistry, and is an international expert and lecturer on food kashrut (kosher certification) in Israel and around the world. He was one of the first food quality consultants (HACCP) in Australia. For 25 years, he served as the director of all food ingredients and production under the late Rabbi Moshe Yehuda Leib Landau zt""l, Chief Rabbi of Bnei Brak. In this role, he was responsible for approving the production and ingredients for some of Israel's largest food companies — including Coca-Cola, Strauss Ice Cream, and others — both in Israel and at their global facilities. He has worked closely with all major international kosher certification bodies, regularly lectures on kashrut in Israel and abroad, advises supervision agencies on the various aspects of kosher food production (ingredient and process based), and provides information about kosher standards both in Israel and worldwide.

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