The Artisan Jewish Deli at Home

by Nick Zukin, Michael Zusman

Overview

Easily enjoy Jewish deli classics and modern updates at home with this collection of recipes that is sure to make you kvell.

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 old ways 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, Oregon; Stopsky’s Delicatessen in Mercer Island, Washington; and Caplansky’s Delicatessen in Toronto.

Praise for The Artisan Jewish Deli at Home

“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

“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

Product Details

ISBN-13:	9781449441326
Publisher:	Andrews McMeel Publishing
Publication date:	10/05/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	272
Sales rank:	620,603
File size:	19 MB
Note:	This product may take a few minutes to download.

About the Author

Michael C. Zusman: Michael is a state court judge by day and a freelance restaurant and food writer at night, working for several local publications in his Portland, Oregon, hometown. Michael is also a serious amateur baker and supplied the bread recipes used by Kenny & Zuke’s Delicatessen. When he’s not spending time with his teenage daughter, keeping tabs on Portland’s vibrant and ever-evolving restaurant scene, or playing with a batch of dough, Michael is a travel fanatic, chalking up miles to any destination with a strong culinary tradition. Singapore, Sydney, and New York City are top-notch, though his favorite restaurant anywhere is Chicago’s Alinea.Nick Zukin: Nick is the “Zuke” in Kenny & Zuke’s. A prominent Portland food blogger, he approached Ken “Kenny” Gordon in 2005 with a recipe for killer pastrami and the dream of connecting with his heritage.The proposition: open a Jewish deli specializing in house-made pastrami and hand-rolled bagels. After testing the waters selling at the farmers' market and at pop-up brunches, Nick helped open the first of a new wave of Jewish delicatessens focused on producing artisanal eats. Ever versatile, Nick recently debuted a solo venture, Mi Mero Mole, a Mexican restaurant specializing in the street food of Mexico City.

Table of Contents

Foreword Nach Waxman vi

Introduction:

Why a Cookbook About Jewish Delicatessen Food? ix

The Origin and Evolution of the Jewish Delicatessen ix

The Birth and Promise of the Artisan Deli xvi

Chapter 1 Deli Food Basics 1

Chapter 2 Starters and Sides 27

Chapter 3 Soups and Salads 59

Chapter 4 Eggs, Fish, and Dairy 99

Chapter 5 Beef 137

Chapter 6 Bagels, Bialys, and Breads 171

Chapter 7 Pastries, Desserts, and Drinks 207

Sources and Resources:

Where to Find What You Need to Know and Buy 239

Our Favorite Artisan Jewish Delicatessens 241

Selected Bibliography 244

Metric Conversions and Equivalents 246

Acknowledgements 247

Index 249

Editorial Reviews

"Deli fans and DIYers alike will enjoy traditionalJewish recipes like Mammy's Savory Noodle Keegal, Honey-Sweet Challah, and Kasha Vamishkes with Wild Mushroom Sauce." (Cookbook Digest)

From the Publisher