This is one of those cookbooks that makes you want to make all the recipes the first day. So many gorgeous photographs of so many mouthwatering creations. Every recipe is well written and easy to follow. Love that there is a description along with a bit of history of each scrumptious concoction. The Pastrami Benedict caught my eye so much I wanted to eat it right away. The list of Cream Cheese Schmears is phenomenal. Bring on the Bagels. I know, you want to know does the book teach you how to make a bagel?. Oh yes it does, several types in fact. Blintzes, Pastrami, Kreplach, Knishes are all inside this one of a kind Jewish Deli Lovers treasure.
Deli Food Basics
Starters and Sides
Soups and Salads
Eggs, Fish and Dairy
Bagels Bialys, and Breads
Pastries, Deserts, and Drinks
You also learn where to find the ingredients you will need to make these great recipes, as well as the authors favorite Artisan Jewish Delicatessens. Beautifully made, well written, quality paper and binding. Wonderful gift idea for someone you love or for yourself.
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.
Ready to buy? Head on over to Andrews McMeel Publishing and get ya some of these great cookbooks