How to Feed Friends and Influence People: The Carnegie Deli...A Giant Sandwich, a Little Deli, a Huge Success [Hardcover]

Milton Parker (Author), Allyn Freeman (Author)

Book Description

Publication Date: December 17, 2004

Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of choice for presidents, celebrities, at least one sultan, and millions of other (extremely) hungry diners from around the world. More than just a delightful and delicious tale of business success, this fascinating and funny book covers the deli?s history, shows you how to make a real Brooklyn egg cream, and piles up loads of New York history. So get cooking!

Editorial Reviews

Review

Milton Parker has written a book called How to Feed Friends and Influence People: The Carnegie Deli (with co-author Allyn Freeman), but if you've heard of him, that wouldn't be why. Parker is the owner of New York's Carnegie Deli.
Founded in 1937, it was not by any means the first U.S. deli — yet it remains the most famous.
This was the favorite hangout of one-liner king Henny Youngman, and the deli is immortalized in comedian Adam Sandler's Hanukkah Song in the mid-1990s.
And what's the secret to this fame? Simple: At the Carnegie Deli, you can buy a big sandwich with good meat served by a happy staff.
Half of the 10 business practices that Parker says he follows are devoted to keeping the staff happy:
• Create a family atmosphere.
• Promote from within.
• Have an open ear to staff (and customer) comments.
• Management is always responsible.
• Have fun working.
Parker, owner since 1976, claims that the success of these values is shown by the fact that many of the deli staff have been gladly working there for over 15 years.
Aside from a belief in owning the premises, the rest of Parker's business philosophy is mostly about making a big, quality sandwich.
Parker shares some of his troubles. The Beverly Hills Carnegie Deli opened in 1989 with more fanfare than any deli opening had ever received, but it could not overcome negative reviews of both food and staff. Five years later, it closed.
Parker tells the tale of New York's blackout of August 2003 and how Sandy Levine, the deli's "MBD" (which stands for "Married Boss's Daughter"), managed to keep the Carnegie Deli open and serving food all evening long.
The entertainment value of these vignettes is marred only by the fact that they are not always presented in chronological order.
Thankfully, the historical notes are interspersed with information. Tiny biographies offer a look at the waitresses or countermen. A chart of deli slang teaches that "pistol" is pastrami; "whiskey" is rye bread. Digressions into the histories of foods include where pastrami comes from, how it was named and how the Carnegie Deli prepares it.
Reading about all this food no doubt will arouse the appetite, so recipes are included, too. Cooks will enjoy having the Carnegie Deli's recipes for everything from cheese blintzes to matzo ball soup to beef brisket.
And for dessert, the book offers up cheesecake.
Literally.
The last page of the book is a cutout coupon for a free slice of cheesecake at the Carnegie Deli.
Milton Parker has proved that in addition to making a very enjoyable sandwich, he can write an enjoyable book. (USA Today, January 31, 2005)

Sadly, of the hundreds of Jewish delicatessens that once fed hungry New Yorkers, only a handful are still around. In "How to Feed Friends and Influence People" (Wiley, $12.95), Milton Parker, owner of the Carnegie Deli, reveals the story of this famous institution. You'll learn Parker's philosophy and how he built the deli into such a success: Keep it simple, he says, make everything yourself, don't be greedy, and "do one thing and do it better than anyone else."
The book traces the history of the Carnegie Deli from its days as a modest 92-seat restaurant that was founded in 1937 up to the present, where it enjoys the status of a nationally recognized, prominent delicatessen. There's an interesting chronology of Jewish (or deli) food in the U.S., dating from the introduction of Dr. Brown's Cel-Ray Tonic in New York in 1869 right through the founding of H&H Bagels in 1972.
Although not primarily a cookbook, this slim volume offers some excellent recipes for dishes like corned beef hash, beef flanken, cheesecake and noodle pudding with apples.
There's plenty of lore about quintessential deli foods like tongue, pastrami, brisket and corned beef, with tips on how to order them when you eat out. All in all, Parker's book makes for a good read and may inspire you to try your hand at making some Jewish deli food. (Daily News, January 12, 2005)

From the Inside Flap

In the 1950s, New York boasted hundreds of Jewish delicatessens. Today, only a handful remain; and of those few, the Carnegie Deli stands out as an icon of lost times. How to Feed Friends and Influence People tells the fascinating and funny story of the little deli that became one of New York City's biggest attractions. World renowned for its absurdly large "gargantuan" sandwiches, the Carnegie Deli is more than a restaurant with a good gimmick—it's a family business that succeeded thanks to tried-and-true business principles.

Starting out as a nondescript hole in the wall, the Deli has become the delicatessen of choice for presidents, celebrities, at least one sultan, and millions of other (extremely) hungry diners from around the world. Yet, amazingly, it has never invested in advertising or promotions. At first glance, the Deli's success might seem unlikely, but it's a success built on a set of timeless business values embraced and promoted from day one by owner Milton Parker:

• Keep it simple
• Do one thing and do it better than anyone else
• Create a family atmosphere among the staff
• Promote from within
• Listen to staff and customer comments
• Make everything yourself—in-house
• Own the premises
• Management is always responsible
• Don't be greedy
• Have fun working

These are the core business ideals that keep the Deli thronged with customers, and they apply to every business in every industry. But just as the Deli's gargantuan corned beef is much more than just a sandwich, this is much more than just a business book. It also includes funny and strange anecdotes from the Deli's history—from reminiscences on longtime Deli fan Henny Youngman to the "Pastrami Wars" of 1988. Even more delicious, the book also features original recipes from the Deli's kitchen—including chopped liver, Brooklyn egg cream, brisket of beef, and matzoh ball soup!

Full of insightful business wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People is a savory story that gourmands and businesspeople alike will dig into with gusto.

See all Editorial Reviews

Product Details

• Hardcover: 192 pages
• Publisher: Wiley; 1 edition (December 17, 2004)
• Language: English
• ISBN-10: 0471680567
• ISBN-13: 978-0471680567
• Product Dimensions: 8.6 x 5.8 x 0.7 inches
• Shipping Weight: 11.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #570,509 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars I was in seventh heaven reading about the story of New York's famous Carnegie Deli, July 27, 2009

By 

Blaine Greenfield "eclectic reader" (Belle Meade, NJ) - See all my reviews
(TOP 1000 REVIEWER)    (REAL NAME)   

I love living in Asheville . . . however that said, I must admit
to the fact that I miss having any great Jewish delicatessens
in the location.

So when a friend gave me a copy of HOW TO FEED
FRIENDS AND INFLUENCE PEOPLE by Milton Parker and
Allyn Freeman, I was in seventh heaven because it's the story
of New York's famous Carnegie Deli . . . reading it was
almost but not quite as good as devouring a corned beef sandwich.

I got a kick out of reading how this particular Deli managed to grow
from a nondescript hole in the wall to the establishment of choice
for presidents, celebrities,at least one sultan and millions of other
hungry diners from around the world . . .it has done so by following
a set of sound business practices without spending any money
on advertising or promotions . . . instead, word-of-mouth
has always been the key to its success:

* The decision to add two extra inches to the pastrami, corned beef
and tongue sandwiches represented Parker's smart way of thinking
that when people from Pasadena, or from Jacksonville, or from wherever,
returned home after a visit to the Carnegie Deli, they would recount
the eating of the humongous sandwich. The diners would retell of their
ordering and fun dining adventure. Yesterday's Carnegie Deli diners
would advertise the restaurant to tomorrow's New York City visitors--at
no expense to the Carnegie Deli.

I particularly got a kick out of reading about the visits of such
comics as Henny Youngman:

* Youngman asked the couple, "Would you like to see a photograph
of my pride and joy?" When the Siegels nodded yes, Youngman
handed them a picture of Pride furniture polish and Joy dishwashing
liquid. Another time, Youngman said to Jane, "You're a pretty lady.
I'm going to give you a diam-ond pin." He handed her a dime on a pin!

And I enjoyed the accounts of actual customers, one of whom was
the writer Michael Kramer:

* Kramer was sent to Israel to do a story and the group decided to send
him a Carnegie Deli salami to keep his spirits up. When Kramer went
to the post office in Tel Aviv to pick up this treat, he discovered
an empty brown wrapper and no salami. An Israeli postal worker said,
"Even in Israel, we recognized the name of New York's famous Carnegie
Deli. We knew from the shape what was inside, so we ate it. Delicious."

I also liked the inclusion of several original recipes from the Deli's
kitchen, including chopped liver, Brooklyn egg cream, brisket
of beef and matzoh ball soup . . . methinks, though, I'll pass
on trying them out myself and instead visit the Carnegie Deli
the next time I'm in New York.

My only regret is that I won't be able to get the free slice of
cheesecake that the authors offered with all purchasers of
the book (there's a coupon in the back), in that my friend had
the unmitigated gall to rip that out before giving me HOW
TO FEED FRIENDS!

1 of 1 people found the following review helpful:

5.0 out of 5 stars How to feed friends and Influence People, November 24, 2008

By 

Roberta K. Jackler (Syracuse New York) - See all my reviews
(REAL NAME)   

This review is from: How to Feed Friends and Influence People: The Carnegie Deli...A Giant Sandwich, a Little Deli, a Huge Success (Hardcover)

My father is 94 years old, in a nursing home in Honolulu Hawaii, and wanted cheese blintz's from the Carnegie Deli. A daunting task since they do not deliver to Hawaii. This book was an answer to my need to provide a taste of a memory for my father. The book is written tongue and check, a must to get the flavor of the Carnegie in NYC. My blintz turned out exactly as those served at the deli. Dry ice..over night delivery..$100 cost and my father's ultimate delight. The chef at the nursing home requested the recipe too. I have purchased the book to give to friends. It is an easy read and delights not only taste buds but the humor that we all need today in these stress filled times.

5.0 out of 5 stars How to Feed Friends and....., August 25, 2011

By 

Robert E. Davis "book lover" (Falmouth,MA,USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: How to Feed Friends and Influence People: The Carnegie Deli...A Giant Sandwich, a Little Deli, a Huge Success (Hardcover)

the book arrived promptly and in good condition. I am completely satisfied with everything. I will continue to use Amazon's services. Regarding the book, it is a wonderful insight into the history of one of NY's best Jewish-style deli's, and the recipes are priceless.