The Art of Jewish Cooking by Grossinger, Jennie - 1958

New York: Random House. Very Good in Good dust jacket. 1958. First Edition. Hardcover. Xiii, 229 pages. Introduction by Paul Grossinger. Illlustrated by Lorrain Fox. White board with gilt lettring. Pictorial endpages. Former owner's name "Gary Hogue" on the half title. Text is clean and tight without markings or soil. The dust jacket is not price clipped but the edges are heavily chipped. An interesting part of food history in America. Grossinger (1892-1972) established the famous Gossinger's a resort affectionately known as Waldorf-on-the-Hudson first visited by the Jewish community it became the destination in the Catskills for anyone. Jennie (as she was called by all) was friend to governors, cardinals, and stars, and a philanthropist who enriched the world. Grossinger’s was a place where you might rub shoulders with Rocky Marciano, the boxer, or Nelson Rockefeller, the governor. The Recipes are drawn from many lands - Czechoslovakia, Poland, Germany, Hungary, the Netherlands and others. Sections: Appitizers and Pary Snacks; Soups; Soup Accompaniments (including all kinds of Knaidlach); Fish; Poultry; Meat; Cholent; Dairy Dishes; Noodles and Kerplach; Kugels and Charlottes; Vegetables; Tzimmes; Knishes, Piroshki and Blintzes; Salads; Pickles; Pancakes and Breads (Passover Dishes); Desserts; Strudel; Some suggested menus; Suggested Menus for the Principal Holidays; Index. A few sample recipes: Vegetarian Chopped Liver (using sardines, walnuts and eggs); Cholent (with meat); Kasha Varnitchkes; Sweet-Potato Tzimmes; Potato Muffins; Challah; Honey Cake. ; 8vo .