New York: Random House, 1958. Lorraine FOX. Boards. FOX, illustrator. First edition. 8vo; xiii, 229pp; white boards, cooking utensils and food stamped in orange and green on front, lettering in green on spine; illustrated endpapers; 2-page title page illustrated with black line drawings of post with food; line drawn illustrations at each chapter; scuffed bottom edge, upper corners bumped, lightly age toned paper, small fore-edge nick on half-title; unclipped color pictorial dust jacket, a portrait of the author on the rear panel, chipping to edges including a large chip on front, soiling to folds; very good in very good minus dj.
A comprehensive cookbook starting with Appetizers and Party Snacks, and working through chapters on Cholent, Dairy Dishes, Noodles and Kreplach, Kugels and Charlottes, Tzimmes, Knishes and Piroshki and Blintzes to Strudels and suggested menus for Principal Holidays. Very good / very good. Item #1863
The author’s son, Paul Grossinger writes in the Introduction of the book that “Food has always been important to the Jewish family, not for itself alone—although it is certainly appreciated—but as a gift from the Lord, which therefore gives it special significance at the most important occasions in life.” “A Jewish cookbook can be almost considered a history book—a history of 5700 years of happiness and sorrow.”.