Save The Deli

Download or read book Save the Deli written by David Sax and published by HMH. This book was released on 2009-10-19 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Award Winner: A cultural history and culinary travelogue from “the M.F.K. Fisher of pickled meats” (A. J. Jacobs). These days there are very few places you can get authentic hot pastrami sandwiches, delicious matzo ball soup, and chewy, crusty rye. In this travelogue, die-hard delicatessen lover David Sax searches out the best Jewish delis around the United States—and the world—and digs deep into the history of the deli: its characters, greatest triumphs, spectacular failures, and uncertain future. Going far beyond New York landmarks, past and present, like Katz’s, the Carnegie Deli, and the Second Avenue Deli, to Chicago, Florida, LA, Montreal, Toronto, Paris, and beyond, Save the Deli is the story of diaspora, and of one man’s quest to save a defining element of the culture—and the food—he loves. It even includes a glossary of food and Yiddish terms, for the goyim or the woefully assimilated. Just don’t read it on an empty stomach. “An epic journey, akin to The Odyssey but with Rolaids.” —Roger Bennett, author of Bar Mitzvah Disco

Download or read book Pastrami on Rye written by Ted Merwin and published by NYU Press. This book was released on 2015-10-06 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: For much of the twentieth century, the New York Jewish deli rivaled-- and in some ways surpassed-- the synagogue as the primary gathering place for the Jewish community. The deli, argues Merwin, reached its full flowering not in the immigrant period but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews to the outer boroughs of the city, and became the most tangible symbol of their continuing desire to maintain a connection to their heritage.

Download or read book The Artisan Jewish Deli at Home written by Nick Zukin and published by Andrews McMeel Publishing. This book was released on 2013-09-03 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Wilshire’s 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 doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com “Michael and Nick’s 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. Don’t 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 don’t 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 splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s 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 & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto.

Download or read book My Korean Deli written by BEN RYDER HOWE and published by Doubleday Canada. This book was released on 2011-03-01 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: This sweet and funny tale of a preppy literary editor buying a Brooklyn deli with his Korean in-laws is about family, class, culture clash, and the quest for authentic experiences in an increasingly unreal city. It starts with a simple gift, when Ben Ryder Howe's wife, the daughter of Korean immigrants, decides to repay her parents' self-sacrifice by buying them a store. Howe, an editor at the rarefied Paris Review, reluctantly agrees to go along. However, things soon become a lot more complicated. After the business struggles, Howe finds himself living in the basement of his in-laws' Staten Island home, commuting to the Paris Review offices in George Plimpton's Upper East Side townhouse by day, and heading to Brooklyn at night to slice cold cuts and peddle lottery tickets. The book follows the store's tumultuous lifespan, and along the way paints the portrait of an extremely unlikely partnership between characters across society, from the Brooklyn ghetto to Seoul to Puritan New England. Owning the deli becomes a transformative experience for everyone involved as they struggle to salvage the original gift — and the family — while sorting out issues of values, work and identity.

Download or read book A Brisket, A Casket: written by Delia Rosen and published by Kensington Publishing Corp.. This book was released on 2010-10-01 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Murder's on the menu in this savory debut. Gwen (nee Katz) Silver heard the brisket at her uncle's Jewish deli, Murray the Pastrami Swami--the only one of its kind in Nashville, Tennessee--was "to die for." But she didn't realize that meant literally. . . When Gwen learns she's inherited Murray's, the native New Yorker leaves her chaotic career and messy divorce behind to start over in Nashville. But the venture seems doomed from the start. Murray's taken his recipes and secret list of food suppliers to the grave with him, and ruthless real estate developer Royce Sinclair will stop at nothing to try and sandwich Murray's into his already overstuffed portfolio. Then, on Kosher Karaoke Night, longtime customer Buster Sergeant bites into his brisket. . .and bites the dust. The coroner says food poisoning, but Gwen's not convinced. Now, with the help of hunky police detective Beau McClintock, "Nashville Katz"--as Gwen is quickly nicknamed--will find herself adding "private investigator" to her resume--and a new love to her life. A native of Brooklyn, New York, Delia Rosen is the author of A Brisket, A Casket and One Foot in the Gravy. She now lives in Maine. She spends her time between writing and searching for good bagels.

Download or read book America's Great Delis written by Sheryll Bellman and published by Sellers Publishing. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A tribute to the classic America deli; this lively, illustrated title goes behind the counter to chronicle the colorful characters, rich histories and family recipes that have been passed down for generations. With more than 250 color and black & white photographs and historical ephemera, America s Great Delis is an in-depth look at delis across the U.S. 80+ original recipes from world famous delis including: a Zingerman s sandwich (#24: The Ferber Experience); Junior s Famous No.1 Cheesecake; Katz s Deli Honey Cake; Canter s Deli Cheese Blintzes; Langer s Deli pastrami, along with a glossary of Yiddishisms and deli-speak for the uninitiated, make this book a wonderful celebration of Jewish cuisine and culture.

Download or read book The Mile End Cookbook written by Noah Bernamoff and published by Clarkson Potter. This book was released on 2012-09-04 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.