The Second Avenue Deli Cookbook
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The Second Avenue Deli Cookbook
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Author : Sharon Lebewohl
language : en
Publisher: Villard
Release Date : 2012-11-06
The Second Avenue Deli Cookbook written by Sharon Lebewohl and has been published by Villard this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-06 with Cooking categories.
The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution. The Second Avenue Deli Cookbook contains more than 160 of Abe Lebewohl’s recipes, including all of the Deli’s peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and many more. These versatile dishes are perfect for any occasion—from holiday dinners to Sunday brunches with friends and family. The late Abe Lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. His famous Deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safer’s family brisket to Paul Reiser’s formula for the perfect egg cream. A wonderful blend of New York and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia.
The Second Avenue Deli Cookbook
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Author : Sharon Lebewohl
language : en
Publisher: Villard
Release Date : 1999-10-05
The Second Avenue Deli Cookbook written by Sharon Lebewohl and has been published by Villard this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-10-05 with Cooking categories.
The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution. The Second Avenue Deli Cookbook contains more than 160 of Abe Lebewohl’s recipes, including all of the Deli’s peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and many more. These versatile dishes are perfect for any occasion—from holiday dinners to Sunday brunches with friends and family. The late Abe Lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. His famous Deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safer’s family brisket to Paul Reiser’s formula for the perfect egg cream. A wonderful blend of New York and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia.
Save The Deli
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Author : David Sax
language : en
Publisher: McClelland & Stewart
Release Date : 2011-03-04
Save The Deli written by David Sax and has been published by McClelland & Stewart this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-04 with Travel categories.
Part culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli’s history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewish deli. He explores the histories and experiences of the immigrant counterman and kvetching customer; examines the pressures that many delis face; and enjoys the food that is deli’s signature. In New York and Chicago, Florida, L.A., Montreal, Toronto, Paris, and beyond, Sax strives to answer the question, Can Jewish deli thrive, and if so, how? Funny, poignant, and impeccably written, Save the Deli is the story of one man’s search to save a defining element of a culture — and the sandwiches — he loves.
A Taste Of The Famous Deli
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Author : Rustic Kitchen Delights Spot
language : en
Publisher: Independently Published
Release Date : 2023-11-18
A Taste Of The Famous Deli written by Rustic Kitchen Delights Spot and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-18 with categories.
Welcome to "A Taste of the Famous Deli: 99 Abe Lebewohl-Inspired Recipes," a wonderful collection of recipes inspired by the beloved Abe Lebewohl. Abe Lebewohl was a passionate and well-respected deli owner who ran the Second Avenue Deli in Manhattan, New York from 1965 until his untimely passing in 1996. During those 31 years, Abe welcomed countless customers, some of whom remember his unique but delicious deli fare, including knishes, blintzes, matzoh ball soup, and his famous potato pancakes. This cookbook seeks to capture some of the magic of Abe Lebewohl's recipes and share it with others. Inside you'll find a wide variety of recipes for classic deli dishes, including hot pastrami Reubens, delicious chicken kreplach, Noah's Ark specialities, vegetarian specialties, and much more. With each recipe, you'll gain insight into Abe's unique style of cooking, techniques, and equipment he used. Additionally, historical facts about Abe's life, the Second Avenue Deli, and the Jewish community at large offer more context into understanding Abe's magic and why his recipes were so popular. Finally, each recipe is accompanied by useful tips to help novice cooks master each recipe. Whether you're a fan of Abe's cooking or simply curious to tastes a bit of New York deli tradition, this cookbook will deliver. With "A Taste of the Famous Deli: 99 Abe Lebewohl-Inspired Recipes" in hand, you'll have all the recipes your need to recreate the taste of the famous Second Avenue Deli. So don an apron, grab some utensils, and let's get cooking!
Pastrami On Rye
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Author : Ted Merwin
language : en
Publisher: NYU Press
Release Date : 2015-10-06
Pastrami On Rye written by Ted Merwin and has been published by NYU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-06 with History categories.
Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American culture For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.
The Italian Deli Cookbook
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Author : Theo Randall
language : en
Publisher: Hardie Grant Publishing
Release Date : 2021-03-18
The Italian Deli Cookbook written by Theo Randall and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-18 with Cooking categories.
“Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters – I love it.” – Jamie Oliver From biscotti to limoncello, the world’s love affair with Italian delis goes back many years. The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens. Theo Randall's The Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces. With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.
Russ Daughters
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Author : Mark Russ Federman
language : en
Publisher: Schocken
Release Date : 2013-03-05
Russ Daughters written by Mark Russ Federman and has been published by Schocken this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-05 with Biography & Autobiography categories.
The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish. Color photographs © Matthew Hranek
The Mile End Cookbook
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Author : Noah Bernamoff
language : en
Publisher: Clarkson Potter
Release Date : 2012-09-04
The Mile End Cookbook written by Noah Bernamoff and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-04 with Cooking categories.
Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
Pastrami On Rye
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Author : Ted Merwin
language : en
Publisher: NYU Press
Release Date : 2018-10-02
Pastrami On Rye written by Ted Merwin and has been published by NYU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-02 with Cooking categories.
Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American culture For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.
Food And Drink In American History 3 Volumes
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Author : Andrew F. Smith
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2013-10-28
Food And Drink In American History 3 Volumes written by Andrew F. Smith and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-28 with History categories.
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.