This little cookbook has some great very basic recipes that I go back to again and again -- like gedempte fleisch -- it's the closest to my (fabulous cook) grandmother's old country recipe for brisket and a lot of other classics. It's got the real thing. The recipes for cucumber salads, chicken soup, tzimmeses, latkes - are excellent.
Some of the recipes are silly -- Americanizations from the 40s and 50s that must have been used in the Catskills -- but who uses all the recipes in any cookbook? They are like little glimpses of lod sepia toned photos.
I use this book often. It was the first cookbook I ever had (some boy gave the paperback to my sister when they were on a kibbutz ulpan and I inherited it).