[JEWISH CUISINE] Josef STOLZ, *Kochbuch für Israeliten oder Praktisch Anweisung, wie man nach den jüdischen Religions-Grundsätzen alle Gattungen der feisten Speisen kauscher bereitet*, Karlsruhe, 1815. An extremely rare edition of the first Jewish cookbook ever published. In-8, half-cloth binding, title printed directly on the spine and the name of its owner, Mathilde Seeligmann, on the back. (Some foxing). This work, undoubtedly the oldest published Jewish cookbook, is the work of Josef Stolz, a chef at the court of the Grand Duke of Baden. In his introduction, he states that he observed Jewish customs to ensure his recipes complied with religious requirements. This is the first and only edition of this book. Extremely rare, it does not appear in the catalog of any major library except that of Berlin. Keywords: Judaica, Jewish, Hebrew, rabbis, Torah, Hebrew, Hebraica, Judaism, synagogue, Zionism, Passover, Haggadah, Passover, menorah, Hanukkah, Torah, Juden, Israelite, Israel, antisemitism, Dreyfus, Megillah, Sephardic, ketubah