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The Artisan Jewish Deli at Home, by Nick Zukin, Michael Zusman
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For Jewish deli devotees and DIY food fanatics alike, The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli classics, modern twists on old ideas and innovations to shock your Old Country elders. Photographs, historical tidbits, reminiscences, and reference material round out the book, adding lively cultural context.
Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. 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
“Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. 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
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.
- Sales Rank: #272653 in Books
- Brand: Brand: Andrews McMeel Publishing
- Published on: 2013-09-03
- Released on: 2013-09-03
- Original language: English
- Number of items: 1
- Dimensions: 10.20" h x 1.00" w x 8.20" l, .0 pounds
- Binding: Hardcover
- 272 pages
Features
- Used Book in Good Condition
Review
"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)
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.
Most helpful customer reviews
15 of 15 people found the following review helpful.
outstanding!
By jperrella
This book is filled with foolproof recipes for so many of our favorites. For years I'd been scouring the web for what "seemed" liked the perfect stuffed cabbage or rugelach, and now every Jewish food recipe I'll ever need is in this one book.
I was a recipe tester for this book and blown away at how easy the recipes were to follow, and how great everything came out! The above mentioned stuffed cabbage ("cabbage rolls" in the book) are now a family favorite and the only recipe I'll ever need for this. The chocolate-fig rugelach is the best. Light crispy outside, tender flaky inside but not at all dry, figgy-chocolate filling, just great.
Other favorites I've made from this book are the pickled onions, pickle relish, challah french toast, blintzes (the easiest crepe recipe ever!), the chicken salads, goulash, oh...and a potato latke recipe that you make in the food processor and pour the batter like pancakes. SO much easier than the traditional method and with great flavor. The traditional recipe is also in the book. The ginger apple sauce in the book goes great with the potato pancakes.
The chocolate dipped macaroons are also a winner. Make sure to let the tops of the cookies get golden colored, that way you have that nice toasted-coconut flavor.
I bought several copies of this book for family and need to buy a few more. This is a great book.
12 of 12 people found the following review helpful.
Making Memories Through Food
By WhoDat
My connection to Jewish food began decades ago when my friend Geraldine Cohen introduced me to her favorite Jewish deli located on Geary St. in San Francisco. Who would have guessed that sharing stories about her childhood and her father, a rabbi, over pastrami on rye and cheesecake would leave such an indelible impression on this young Asian girl. Although Geri and the deli are long departed, the opportunity to reconnect to the sight, smell, and taste of traditional Jewish fare presented itself by testing recipes for this book.
Matzo ball soup and bagels were a must-try to re-create my memory, followed by bialys, babka, blintzes, brisket, pickled red onion, and others to expand my culinary repertoire. The bagels, bialys, and babka were a delicious success with family and I surprised myself as a beginner-level baker. Now I'm spoiled to having these treats fresh out of the oven. As for the pickles and brisket to babka and blintzes, the aromas of a Jewish deli transformed my kitchen, and it was easily attained through the recipe instructions. And so the journey begins.
This book and its recipes, along with the bonus historical references, beautiful close-up shots of food, and sprinkles of humor throughout, is a joy to own. Go make and bake some memories!
Review by Judy Pohutsky
17 of 19 people found the following review helpful.
Try it, you'll like it.
By Keith Orr
First a bit of disclosure. I was one of the recipe testers for this book. The good news is that in addition to getting to try a lot of these recipes over a year ago, everything I made turned out well.
The whole reason I signed up to test the recipes was for the pastrami. It's delicious and well worth the effort.
I'm not a baker, but I made the Challah and it's turned out perfectly all three times I'm made it and it's getting prettier every time as I learn to handle the dough and weave the loaves.
Many of the recipes like the borscht, chicken salad and brisket come in seasonal variations. It's fun to tailor the recipes to the seasons and have several options to choose from.
The Caper and Red Onion Potato Salad is my go to potato salad these days. It's always gobbled up and I now make a double batch whenever I take it to share.
I'm putting my money where my mouth is. I've ordered a case of books to give to friends and family. I bought them because I'm sure they'll enjoy cooking and serving the recipes as much as I have.
See all 49 customer reviews...
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