Detailed
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1. The French Kosher Cookbook, Ruth and Bob Grossman, New York City, c. 1964, x, 82 pp., crisp, never opened copy;
2. The Jewish Cook Book, Mildred Grosberg Bellin, New York, Bloch Publishing Co., 1947, xviii, [1], 455 pp., tight copy with dust jacket;
3. The Kosher Cookbook, Ruth and Bob Grossman, New York, Paul S. Eriksson, 1965, tight copy with dust jacket, [4], xii, 83; x, [2], 84; x, 82 pp.;
4. Cooking the Jewish Way, Ann Wald, Czechoslovakia, Spring Books of London, 1961, light age staining, never opened copy, 207 pp.;
5. The Molly Goldberg Cookbook, Molly Goldberg & Myra Waldo, Garden City, Doubleday & Co., 1955, light age and use staining, 320 pp.;
6. Mama’s Meichulim, Sadie H. Rivkin, New York, Thomas Yoseloff, 1960, light age and use staining, 158 pp.;
7. The Complete American-Jewish Cookbook, Anne London, editor, Cleveland and New York, The World Publishing Co., 1952, tight copy with dust jacket; xviii, 623 pp. with color illustrations;
8. Israelitischen Kochbuch, Joseph Gumprich, Trier, 1896, in German, xix, 251 pp., appears to be incomplete, chipping, bound in modern cloth;
9. The Fairmount Cookbook, Irene Rousuck, editor, Cleveland, Ohio, The Fairmount Temple Sisterhood, 1957, xi, 387 pp., light food staining;
10. Israeli Cookery, Lilian Cornfeld, Westport, The Avi Publishing Company, 1962, xix, 356 pp., light food staining, tight copy with dust jacket.
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