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The Artisan Jewish Deli at Home Hardcover – September 3, 2013


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Editorial Reviews

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.
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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 (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #66,042 in Books (See Top 100 in Books)

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Customer Reviews

I was one of the recipe testers for this book.
Keith Orr
This book and its recipes, along with the bonus historical references, beautiful close-up shots of food, and sprinkles of humor throughout, is a joy to own.
WhoDat
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!
jperrella

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By jperrella on September 14, 2013
Format: Hardcover Verified Purchase
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.
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8 of 8 people found the following review helpful By WhoDat on September 14, 2013
Format: Hardcover
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
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14 of 16 people found the following review helpful By Keith Orr on September 12, 2013
Format: Hardcover
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.
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10 of 12 people found the following review helpful By I. Darren on September 9, 2013
Format: Hardcover
Jewish delis or in fact any comparable delis are sadly not to be found close to this reviewer's home, so this book helps create a sense of intrigue or inquisitiveness as well as providing a means to make over 100 deli classics at home.

In some ways it is unfortunate that the title might lead some buyers to assume that this book is aimed solely at those who are Jewish and thus they may pass on by, yet that could be a big mistake. This book gives so much to the reader on so many levels. Firstly one gets a great in-depth introduction to the Jewish deli and a comprehensive, engaging historical overview and throughout the book this is bolstered by many interviews and features about all matters "deli". This is clearly a book you probably should read sequentially, at least once, to get the most out of it.

This reviewer, being neither a Jew or an American, cannot comment on the authenticity of the various recipes given nor the observance to any dietary regulations. That said, this certainly is a comprehensive work and like a good meal it was "very filling". When browsing through the book looking at the recipes one saw many unfamiliar items that sounded great and, of course, thanks to the great food photography, also looked yummy. Perhaps many good, but everyday items such as Fluffy Potato Latkes or Pastrami Cheese Fries somehow sound better and are more exotic as they are unfamiliar (to this reviewer). One has certainly found a lot of things to try in the future.

Each recipe has a lot of supplementary information in each introduction and the instructions themselves are concise yet clearly written.
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