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
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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.

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  • ISBN 10 0553205838
  • ISBN 13 9780553205831
  • Published Jul 02 2012
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Bantam Books

Publishers Text

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.

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