The Art of Jewish Cooking by Jennie Grossinger

  • Chopped chicken livers (page 2)

    from The Art of Jewish Cooking The Art of Jewish Cooking by Jennie Grossinger

    • Categories: Dips, spreads & salsas; Appetizers / starters; Jewish
    • Ingredients: chicken livers; onions; hard-cooked egg yolks; rendered chicken fat
    show

  • Show all Recipes...

Notes about this book

  • robm on November 27, 2011

    Classic Ashkenazi favorites from the owner of one of the largest and most famous Catskills resorts! Old-fashioned, but still great!

Notes about Recipes in this book

  • Noodles and cabbage

    • Nancith on November 20, 2023

      Surprisingly tasty for such a simple recipe. I've made similar recipes, but the browning of the cabbage made quite a difference, letting it cook long & slowly. Didn't have quite enough cabbage, so threw in a thinly sliced onion. Next time will be sure to have enough cabbage to make a better ratio of those to noodles.

  • Cucumbers in dill

    • sayeater on December 15, 2021

      Sometimes simple is best! This classic Eastern European cucumber salad was the perfect compliment to our pierogie and onion dinner.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0394401069
  • ISBN 13 9780394401065
  • Linked ISBNs
  • Published Oct 31 1991
  • Format Hardcover
  • Page Count 230
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Random House
  • Imprint Random House Inc

Publishers Text

Over 300 recipes and menus for Jewish-style cooking, perfected for your enjoyment by the famed hostess of the Catskill resort.

Other cookbooks by this author