Recipes of a Modern Jewish Delicatessen
While a few highly-regarded delis are still going strong (Katz’s Delicatessen and Barney Greengrass in NYC, and Toronto’s Caplansky’s are at the top of my list), authentic Jewish delis are a dying breed in the United States. But, as artisan meats (charcuterie!), breads and cheeses are becoming a trend-setting staple among the country’s specialty grocers, gastropubs and white-tablecloth establishments, they are also giving rise to a new wave of delis that offer a fresh perspective on old world traditions. With this new cookbook from Nick Zukin (food blogger and co-founder of Portland’s Kenny & Zuke’s deli) and Portland food writer Michael Zusman, you’ll have the tools needed to recreate classic recipes (latkes, chopped chicken liver, rye bread and stuffed cabbage rolls), as well as seasonally adjusted favorites (cold beet and raspberry summer borscht), and modern deli variations. Beyond recipes, you’ll find interviews with Jewish food luminaries, histories of iconic deli foods, how-to lists for the novice baker, and profiles of the authors’ favorite temples of modern Jewish food, including Mile End, Katz’s Delicatessen and Wise Sons Deli. The Artisan Jewish Deli at Home is perfect for those who’d rather make lox and noodle kugel in the comfort of their own kitchen (or for those looking to fill the void of a great local deli). Order your copy here.
Sneak Peak: Make this irresistible Pastrami Benedict for brunch this weekend.
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