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The Artisan Jewish Deli at Home, by Nick Zukin
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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 DeliIf 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.
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Product details
Hardcover: 272 pages
Publisher: Andrews McMeel Publishing; Original edition (September 3, 2013)
Language: English
ISBN-10: 1449420079
ISBN-13: 978-1449420079
Product Dimensions:
8.2 x 1 x 10.2 inches
Shipping Weight: 2.6 pounds
Average Customer Review:
4.6 out of 5 stars
61 customer reviews
Amazon Best Sellers Rank:
#787,354 in Books (See Top 100 in Books)
I read the reviews which are critical about the amount of ingredients in volume. The recipes came from many chefs and I think the author wants to preserve the original recipes whether by volume or weight. I subscribe to measuring by weight and adjust by personal taste and preferences.The most important seasoning is salt. I now know that 1 T salt strength is not the same by different brands. One T Diamond Crystal kosher salt is 1/2 T table salt or sea salt and a bit less than 1 T Morton Kosher salt. But by weight, all type of salts is practically the same strength by weight.Same thing for flour. 1 C flour scoop the measuring cup and level method (Julia Child's method) is heavier than the scoop the flour with a scoop into the measuring cup then level (other baker's method). The Julia Child's method, 1 C bread flour weighs 150 gr, the other method yields 130 gr. I think the recipe for the Deli rye bread, the baker needs to use the Julia Child's method because the recipe calls for 4 C or 600 gr bread flour. I started out with 4 C or 520 gr bread flour. The dough was extremely wet. I slowly added another 80 gram flour, the dough became manageable. Still wet but with rye flour it was the correct consistency.If you can stick with the weight measurement, I think you can follow all of the recipes and have reasonable success. I am not Jewish but have tried many rye bread recipe to judge whether a recipe would work. The loaf came out beautifully. This recipe is a keeper.To me, the recipe instructions are easy to understand. It is a wonderful book. I had a heck of time getting a hard copy. A used copy is about $150 -1,700 currently. It's like a conspiracy.The kindle version is good. I always print out a copy and write notes on it for future reference.
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.
I'm a total amateur when it comes to cooking, but I'm also a sucker for deli, so I was excited to get the Kindle edition of this book. So far, I've made the zucchini latkes with tomato relish, the stuffed cabbage, and the autumn brisket. The recipes were all very easy to follow and thorough. There is room for improvisation if you are into that. The latkes and relish turned out amazing. The stuffed cabbage was a little bland and not exactly what I was expecting, but still good (and I have some ideas for ways to spice it up next time). And I overcooked the brisket (my fault, not the book) but it was still decent. The recipes are all sized for six or more, so we had plenty of leftovers.
I liked the interesting background information, but would have liked more recipes. I purchased this out of print book on kindle. A hard copy costs way more than I can afford to spend on a single cookbook. I enjoyed reading this book and am anxious to try some of the authentic corned beef and pastrami recipes which is why I sought this particular book out.
Having this book on my Kindle has allowed me to expand my cooking repertoire to the benefit of friends and family. It is easy to use on the Kindle. Full of wonderful recipes and background information. A purchase I am happy to have made.
This book has some great Jewish deli recipes. The best one is the Chocolate Babka, Its a wonderful recipe, and comes out great each time I make it. Made 24 loaves of it to pass out at the office for Christmas (I know, I know...) and it was a great hit. Being authentic, it does ask for some hard to find ingredients at times, but does have a good resource guide to help you find them.
I'm not Jewish, but I found the recipes in this book (and the explanations) fantastic. So far, I've made the traditional and pumpernickle bagel recipes several times. The backyard pastrami is to die for - don't skip the outdoor smoked taste even if you only do it for an hour and then transfer to the oven. I'm going to try the noodle kugel next.This is not a book for those looking for quick recipes. They are easy but time consuming, as a lot of memorable cooking is. I found the added nuances intriguing and difference making - the information that you don't find in more popular, general books and blogs: milk powder in the bagels, etc. If you're going to corn beef or make bagels, then you might as well take the effort to do it right.Kudos to the authors for not trying to put in short-cuts, but instead trying to pass on time-honored traditional recipes.
This is a great book for home cooks. I probably won't bake any of the breads, but it's nice to see that the recipes are captured. For the person who was disappointed that some of the recipes are not Kosher, the authors point out that this is an "Artisan Deli' not a Kosher Deli.
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