A Guide to Keeping Kosher by Mordechai Hasofer is a comprehensive guide to the laws of kashrut (kosher observance). It is based on a series of lectures the author delivered as part of his work in the Bnei Brak kashrut system, under the guidance of the late Rabbi Moshe Yehuda Leib Landau zt"l. The book combines halachic (Jewish legal) knowledge with practical and technological aspects of kosher practice. It is intended both for beginners seeking to understand how to maintain a kosher home and for those looking to deepen their knowledge of kashrut laws. What's Inside: Designing a kosher kitchen and separating meat and dairy Laws of meat and milk, including definitions, waiting times, and frequently asked questions Koshering utensils and immersion of vessels (tevilat kelim) Laws regarding meat, poultry, fish, and eggs Prohibition of insects -- inspecting fruits, vegetables, and legumes Laws of bishul akum (food cooked by non-Jews) Kashrut of wine, whiskey, and baked goods Kosher standards in food factories and the food industry Agricultural laws such as Shemitta (sabbatical year), tithes and offerings (terumot and ma'aserot) Practical guidance for maintaining a kosher lifestyle