Tempting Kosher Dishes 2nd Edition is a small 128-page book written by the Manischewitz company and published in Cincinnati in 1928. It is written in both English and Yiddish, Yiddish is a language commonly spoken among the Ashkenazi Jews, an ethnic group that migrated in large numbers to the United States during the late 18th and early 19th century. Though well organized, the book is much denser than an average cookbook you would read today, with multiple recipes squeezed together onto one page, with illustrations to show some recipes. Though there are a few black and white photographs, featured at the back of the book. It provides an interesting insight into the diet and eating habits of urban middle-class Jewish Americans.  The book consists solely of kosher dishes, as well as dishes that are acceptable to eat during Passover. The list of recipes is extensive including: appetizers, breads, cakes, candy, cookies, cheese dishes, chicken and meat dishes, chremsels and fritters, doughnuts and crullers, fish, knoedel, matzo and egg dishes, noodles, pastries, pancakes, puddings, vegetable dishes. The dishes themselves are a blend of both traditional American dishes, such as fruit cake, as well as traditional Ashkenazi Jewish dishes like Matzo balls.