Source Material

introduction
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Chapter 1: Wormy Cheese with fruit salad for Tu Bishvat
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Chapter 2: Cloned Pig Meat for Mishloach Manot
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Chapter 3: Kreplach filled with minced Swans’ meat for Hoshana Raba
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Chapter 3 continued
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Chapter 4: Gefilte Turbot for Shabbat dinner
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Chapter 5: Fried Locusts with yoghurt
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Chapter 6: Giraffes giblets as hors d'oeuvre for Yom Tov meal
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Chapter 6 continued
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Chapter 7: Bees’ Royal Jelly prior to a meal
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Chapter 8: Nightingale schnitzels for Chol Hamoed
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Chapter 9: Head of Swordfish for Leil Rosh Hashanah
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Chapter 9 continued
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Chapter 10: Rice Cakes for Ashkenazi Jews for Seder night
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Chapter 10 continued
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Chapter 11: Fish Blood Borsht for Erev Pesach
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Chapter 12: Deer’s Kidneys for Melave Malka
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Chapter 13: Hard boiled Sparrows’ eggs for Erev Tisha b’Av
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Chapter 13 continued
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Chapter 14: Pig Bone Gelatin coating on Chanukah Latkes
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Chapter 15: Caviar from Sturgeon for Seudah Shlishit
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Chapter 16: Milk dessert following a Meat meal for Shavuot
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Chapter 16 continued
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Chapter 17: Zebu meat in Shabbat cholent
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