The Artisan Jewish Deli at Home

For Jewish deli devotees and DIY food fanatics alike The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli classics modern twists on old ideas and innovations to shock your Old Country elders. Photographs historical tidbits reminiscences and reference material round out the book adding lively cultural context. Finally fifty years after I started eating pastrami sandwiches and knishes at Wilshires Deli in Cedarhurst Long Island Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless which is no easy feat. If reading The Artisan Jewish Deli at Home doesnt make you hungry youve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother the greatest Jewish delistyle cook Ive ever known were alive shed be kvelling over this book. Ed Levine founder of Seriouseats.com Michael and Nicks handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles knishes and pastrami are just like you remember only better! Joan Nathan author of Jewish Cooking in America Before you open this book be sure to crack a window because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels bubbling soups and steaming pickled meats will conquer every square inch of available air bathing it all in a rich delicious patina of schmaltz. Dont be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes. David Sax author of Save the Deli If you dont happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years not to worry. With this book the world of Jewish deli in all its unsubtle splendorcan be yours in the comfort (and privacy) of your own kitchen. And its not that hard. Really. On top of all the Jewish deli classics The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine. The chapters are organized into: Starters and Sides; Soups and Salads; Eggs Fish and Dairy; Beef; Bagels Bialys and Breads; and Pastries Desserts and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes Cucumber and Cracklings; Wise Sons Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda. Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zukes Delicatessen in Portland OR; Stopskys Delicatessan in Mercer Island Washington; and Caplanskys Delicatessen in Toronto.