David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself—how it’s made, who makes it best, and where to go for particular dishes—and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.
David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself—how it’s made, who makes it best, and where to go for particular dishes—and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.
Save The Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen
352Save The Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen
352Paperback(First Edition)
Product Details
ISBN-13: | 9780547386447 |
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Publisher: | HarperCollins |
Publication date: | 10/01/2010 |
Edition description: | First Edition |
Pages: | 352 |
Sales rank: | 1,086,712 |
Product dimensions: | 5.20(w) x 7.90(h) x 1.00(d) |