In this book, Rabbi Dr. David I. Sheinkopf has written a comprehensive, authoritative analysis of the two most complex contemporary issues in Jewish Dietary Laws, the conversion of inedible animal parts into kosher food ingredients and the use by Ashkenazic Jews of liquid extracts of legumes in foods for Passover prepared before the festival. The author, a noted and esteemed Orthodox rabbinic scholar and community leader, was ordained from Mesivta Rabbi Chaim Berlin. He earned his B.A. from Brooklyn College and M.A. from American International College. Pursuing post-graduate work in Judaic studies, he was awarded a Ph.D. from Yeshiva University. Rabbi Sheinkopf currently served as a spiritual leader of Congregation Beth El, Syracuse, New York. Previously, he was active in Springfield, Massachusetts, as rabbi of Congregation Beth Israel and associate rabbinic overseer of the Va'ad HaKashruth. Rabbi Sheinkopf also help positions in Springfield as visiting lecturer at American International College and director of Heritage Academy Hebrew Day School. Rabbi Sheinkopf has contributed scholarly articles to prominent rabbinic and Jewish educational journals, and his earlier work, Gelatin in Jewish Law, has established him as an international authority on the use of gelatin in foods and pharmaceuticals consistent with the requirements of Jewish Dietary Laws.
by Rabbi David I. Sheinkopf, Ph.D.