In this heartfelt, superb cookbook, Jeremy Salamon shares recipes worthy of passing down to your own family—food you want to eat and food you want to share. From sweet to savory, small bites to longer meals, Second Generation makes me feel like I’m part of Jeremy’s family.” — JODY WILLIAMS, James Beard Award–winning chef and author of Buvette and Via Carota
“For us there is nothing better than cooking our way into a culture—we are big fans of recipes with provenance. And that is what Jeremy Salamon serves up in this wonderful book of his Jewish family’s Hungarian food traditions. Now our kitchen is redolent with caraway, sweet paprika, and coriander as we cook chicken paprikash, short rib gulya´s, and stuffed cabbage. We cannot wait to bake (and eat!) our way through a whole chapter on cakes. Lucky us, we’ll be using this book for years.” — CHRISTOPHER HIRSHEIMER and MELISSA HAMILTON, James Beard Award–winning authors of the Canal House series
“At its core, Second Generation is a celebration of a life spent in the kitchen. Jeremy Salamon imparts all the wisdom of his grandmothers while putting a fresh spin on recipes that are both deeply comforting and quietly revolutionary. This book captures a unique and exciting point of view on cooking, one that you’ll want to share with the next generation.” — ANDY BARAGHANI, James Beard Award–winning and New York Times bestselling author of The Cook You Want to Be
“Between his endearing family history, delicious (and doable) recipes, and absolutely gorgeous photography, Jeremy’s love for Hungarian cooking leaps off every page. He strikes a delicious balance between honoring traditional Hungarian cuisine and putting his own inventive, enticing twists on the classics. I love when a cookbook makes you simultaneously ravenous and curious, and this one left me hungry for more.” — ADEENA SUSSMAN, New York Times bestselling author of Sababa and Shabbat
“Second Generation is a brilliant collection of recipes that will make you want to cook them all! Super-bright flavors and comforting updated classics, like Jeremy’s roast chicken brined in buttermilk and roasted with lots of paprika, as well as an entire chapter on noshing. I love it!” — RENEE ERICKSON, James Beard Award–winning chef and author of A Boat, a Whale & a Walrus and Getaway
“What a joy Second Generation is—as irresistible as the food Jeremy Salamon serves at his Brooklyn restaurant, Agi’s Counter. Jeremy puts a modern spin on his grand- mother’s classic Hungarian food, turning poga´csa (buttery biscuits) into egg and cheese sandwiches and making shrimp paprikash. He isn’t afraid of butter and sour cream or the bold flavors of smoked paprika and garlic. Here is comfort food to the max, in easy recipes that will soon have you feasting Hungarian style in your own kitchen.” — DARRA GOLDSTEIN, James Beard Award–winning food scholar and author of Fire and Ice and Beyond the North Wind
“If you’ve been to the cheerful Brooklyn restaurant Agi’s Counter and had the cheddar biscuits, flecked with dill; or the pillowy pullman bread, tanned and dotted with caraway seeds; or the tender coffee cake, striped with sticky prunes; or the cheesecake, absolutely perfect and draped in olive oil and lemon; then you, like me, have probably wondered, with great longing, when you would be able to re-create these wonderful, warm, and exciting recipes for yourself. Second Generation is all of that and more—nourishing soups, elegantly layered sweets, and comforting food both traditional and modern.” — NATASHA LI PICKOWICZ, James Beard Award–nominated pastry chef and author of More Than Cake
“Paprikash! Stuffed cabbage! Buttermilk borscht! The food of my Midwest family and neighbors comes to a fresh life in Chef Jeremy’s take on this heartwarming food.” — ANDREW CARMELLINI, James Beard Award–winning chef of Locanda Verde and Cafe´ Carmellini
