America's Great Delis: Recipes and Traditions from Coast to Coast

Overview

From New York’s Lower East Side to Chicago, and all points west, the delicatessen remains a quintessential part of the American landscape. In New York, as in much of America, lunch is synonymous with deli. Perfected in the early twentieth century by Eastern European Jewish immigrants, the deli, short for delicatessen, quickly won our hearts - and stomachs! Whether it’s a pastrami on rye or a bagel with a schmear, America’s Great Delis, by Sheryll Bellman, explores the history and recipes of the country’s most ...
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Hardcover New 2005, 176 pages, 8 x 10 in size, Hardcover with dustjacket in protected mylar cover (removable). Out-of-Print. Nice Color Photos! Unused Condition. Book is ... completely intact with inside pages in Excellent Condition with no tears and with no notations (no pencil marks, no underlining, no highlighting, etc. ) Read more Show Less

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Overview

From New York’s Lower East Side to Chicago, and all points west, the delicatessen remains a quintessential part of the American landscape. In New York, as in much of America, lunch is synonymous with deli. Perfected in the early twentieth century by Eastern European Jewish immigrants, the deli, short for delicatessen, quickly won our hearts - and stomachs! Whether it’s a pastrami on rye or a bagel with a schmear, America’s Great Delis, by Sheryll Bellman, explores the history and recipes of the country’s most famous delis. From Barney Greengrass, "The Sturgeon King," to Katz’s Deli, with their beloved slogan, "Send a Salami to Your Boy in the Army," and the renowned Carnegie Deli, celebrity hotspot for generations, America’s Great Delis is the authoritative answer to all your noshing needs. Vintage photographs, menus, and signs complement the mouth-watering recipes made famous in delis across the country. Matzo ball soup, turkey-cranberry on wheat, and cherry pie are just a few of the classic made-to-order tastes included for deli aficionados everywhere. Features:
More than one hundred nostalgic deli photographs.
Beloved recipes found in the glass cases and on the menus of delis nationwide.
Historical information on the popularity and origins of the deli.
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Editorial Reviews

Publishers Weekly
Loaded with photos, ads and images, this appreciation of Jewish delis in America from author Bellman (Through the Shopping Glass: A Century of New York Christmas Windows) will get readers ready to nosh. Opening with a history of deli culture and kosher food prep, Bellman takes readers on a tour of some of the nation's most famous delis, highlighting their best loved dishes with copious photos, menus, advertisements, and other ephemera. Diners who don't know seltzer from schmaltz will learn the appeal in historical overviews of hallmarks like chopped liver, Dr. Browns Cel-Ray Soda, egg creams, corned beef, and knishes, as well as a handy list of Yiddish terms that will guarantee confident counter-side manner. Longtime patrons of New York's Barney Greengrass, Carnegie Deli and Katz's; Los Angeles's Canters Deli; or Ann Arbor, Mich.'s Zingermans will enjoy bellying up with Bellman as she recounts the history of each establishment, alongside a handful of signature recipes. Readers interested in recreating classic deli fare will find multiple options for dishes like chopped liver, cheesecake, reubens, and stuffed cabbage, as well as local specialties. Though heavily weighted with New York establishments, Bellman captures the look and feel of Jewish delis across the U.S. while illustrating their enduring popularity.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9781933112077
  • Publisher: Collectors Press, Inc.
  • Publication date: 9/28/2005
  • Pages: 175
  • Product dimensions: 8.60 (w) x 10.18 (h) x 0.49 (d)

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted February 15, 2006

    THE NEXT BEST THING TO BEING THERE!

    Oddly, while deli food is considered one of the great American traditions, it's roots are steeped in our invaluable immigrant ancestors. Honestly what's better than a great corn beef sandwich or a steaming bowl of matzo bowl soup? America's Great Delis takes a fond look at these hallowed halls of dining pleasure in a book that is part tribute, part history, and part cookbook and all a pleasure to read. Author Sheryll Bellman begins the book by taking a look at the history of deli food including a timeline of events that includes the first known preserving of cucumbers in 2000 BCE, to the origination of the Frankfurter in Germany in the 1400's...from the opening of the Manischewitz bakery in 1888 to the opening of the famous Carnegie Deli in 1937. Next is a brief history of various deli foods such as bagels, Challah bread, corned beef, Matzo ball soup, blintzes, and of course the Reuben Sandwhich. Ahh...but all that is just the garnish on this heaping plate of gastronomic delights. The meat of the book is a whirlwind tour of some of the oldest, and most famous delis in the country. This includes a bit of history of each as well as some of their most famous, signature recipes. While it's heavily New York influenced, there are recipes included from delis around the country. There's the chicken soup and matzo balls from the 2nd Avenue Deli, cheesecake from Carnegie Deli, Borscht from Katz's deli and Cheese Blintzes from the Stage Deli. Moving outside New York City you'll find a recipe for the German potato salad from Shapiro's in Indianapolis, the pastrami sandwich from Zingerman's in Ann Arbor, beef brisket from Canter's in Los Angeles, and the egg custard from Rose's in Portand, Oregon. Now you'll know why so many of these establishments were frequented by Hollywood's elite over the years. With some 75 recipes and nostalgic photographs this book is a must-have for lovers of deli or great American foods. Reviewed by Tim Janson

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  • Anonymous

    Posted February 7, 2006

    Awesome!

    This book is awesome and would make a most excellent gift for anyone Jewish and from New York-- my family! Although the book is a bit expensive, the price is worth it. The binding is tight, the pages glossy, the layout and photography are amazing. I love how the book is organized. The book even shares some of the best recipes from each deli and there isn't too much overlap with recipe choice selection by the editors. An excellent gift. The book even highlights the kosher delis and kosher lifestyle so this book is truly appropriate for all Jews or people who love NY delis!

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  • Anonymous

    Posted October 29, 2005

    Stupendous!

    Why wasn¿t this book written before?! What a genius idea! And who doesn¿t love the classic Jewish deli? This book is a treasure trove of well researched history, captivating photographs and scintillating recipes. The book was so completely thorough and obviously fascinating! I particularly like the food descriptions and individual deli histories. I plan to use this book as a reference guide and cookbook. It was hard to put down, as I found myself pouring through the pages of history and food ¿ salivating the whole time! This book will hold a very special and meaningful place on my bookshelf!

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