For as long as we have been in business, The Art of Jewish Cooking has been one of our most requested titles. This is a warm, appetizing book, for traditionalists a dip into the much-loved dishes of childhood and home, and for many others an introduction to foods and aromas they may never before have experienced.
Jennie Grossinger (1891-1972), Austrian by birth, came to America as a child. Her family ran a boarding house in which she helped prepare the food, and it was not long before she emerged as an out-of the-ordinary cook and hostess who knew how to keep her guests happy. Her great hotel in New York’s Catskill Mountains was for many years one of the country’s leading resorts. It was her food, however—presented in her 1958 book—that was the real magnet for Grossinger’s. Chopped liver, mushroom-barley soup, gefilte fish, stuffed cabbage, noodle-cheese pudding, kasha, kugel, knishes, poppyseed candy, cherry strudel. Words fail.
This third-printing copy is Very Good—clean and soundly bound; previous owner’s name neatly written on front free endpaper. Attractive dust jacket, lightly chipped at the spine top, but not price-clipped and now protected in a mylar sleeve.