The Art of Jewish Cooking: A Cookbook

by Jennie Grossinger

A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire!

Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!”

All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook.

Genres: Cookbooks, Cooking, Food, Jewish, Nonfiction, Judaism

224 pages, Mass Market Paperback

First published May 12, 1958

Reviews

[Helen · Rating 3 out of 5]

This book was published in the 1930s originally, so there are some things here which are perhaps not used today (calves' feet, brains). I'm not Jewish so I can't tell how useful this is from that point of view, although the way it separates "dairy" compatible and "meat" compatible dishes looks helpful. With due caution given the age of the book and the ocean which makes our measurements a bit different - the bit about "cups" is confusing even in the explanation - I may try out a few of the smaller recipes such as the honeyed carrots. Each chapter gives a little history of the Jewish background to some of the food, including its geographical origin, which is very mixed.

[Robert · Rating 5 out of 5]

I first read/used this book when I was a bachelor cooking for myself at college in 1962. I found the recipies fairly simple with few exotic ingredients and deliciously filling.

I have continued to use it, some of the recipes favorites ( chicken paprika and goulash are two) and adding new ones. The book is hardly a book anymore, simply a collection of pages kept in order by a cover held together with some tape.

May try to find a newer copy. It's irreplaceable. I am happy to say it is still available; first published in a 1958 and most recently in 1995.

[Stacy Wells · Rating 4 out of 5]

Heritage Cooking

This book is amazing. As you read through the recipes and instructions you get a strong sense of the history behind it all. Back in the day they used every piece of the animals they slaughtered. Amongst the amazing recipes in here you'll find recipes for cooking beef tongue and instructions for removing feathers from a goose. I love this cookbook!💗

[Honest Mabel · Rating 4 out of 5]

it’s old

It is very old. This is like one of those main books one should have in their collection if they make Jewish food or are Jewish. It’s a solid book of goose basic recipes that you can then update with more seasonings etc

[Melvin Marsh · Rating 4 out of 5]

Like 300 recipes. I'm not sure if some of them really count as "Jewish" though as at least one is Chinese!

[Leonard Louis White · Rating 5 out of 5]

The Best Jewish Cookbook

My first copy fell apart from use by my Mom and then me.
I have the hard covers but I’ve found that the Kindle edition is fast and smooth.
Len White