Kids’ Kosher Cookbook is a fundraising cookbook created in 1979 by the Parents’ Association of the Associated Hebrew Schools of Toronto (AHS). It boasts child-friendly recipes for kosher fare, which includes: hand-slaughtered meat according to kosher food laws; no mixing of meat and dairy; the use of only kosher fish; and no consumption of pork. Kids’ Kosher Cookbook introduces its young readers to everything from challah bread made in a Cuisinart to “My Bobie’s Hamentashen”, which AHS student Rachel Miskin declares is “better than Queen Esther’s!” 

The recipes in Kids’ Kosher Cookbook are intended for children to prepare themselves - with little-to-no adult assistance, kids venture into the preparation of finger foods, soups, salads, main courses, loaves and muffins, desserts, and more. The book honours Jewish didactic tradition by providing an introduction to kashrut (kosher) cooking in a question-and-answer format. It provides a list of brachot (blessings) that accompany meals, along with guidelines for the Shabat (Sabbath) and Pesach (passover). Though written primarily in English, it includes Hebrew calligraphy, which is credited to Sarah Ann Kruger. The charming blue comb binding and peeling laminated cover may appear quaint, but Kids’ Kosher Cookbook conveys a deep sense of pride for Jewish culture and customs, cultivating a fierce appreciation for the dual simplicity and sophistication of kosher cuisine.