The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen [Hardcover]

Sharon Lebewohl (Author), Rena Bulkin (Author), Jack Lebewohl (Author)

Book Description

Release date: October 5, 1999

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.

Editorial Reviews

Amazon.com Review

The food at The 2nd Ave. Deli is what your grandmother, mother, or a friend's family cooked. (Especially if you are not Jewish but loved being well fed.) From its recipes for Schmalz (the rendered chicken fat indispensable to real, old-fashioned Jewish dishes) and what is arguably the best chopped liver in the world, to Health Salad (a mayonnaise-less, sweet coleslaw), potato kugel (a dense, crisp-crusted pudding), six versions of chicken soup, a Honey Chiffon Cake served for Jewish New Year, and Mandelbrot, an almond-studded Jewish biscotti, this cookbook offers the best of the hefty, soul-satisfying Jewish cooking that is the ultimate comfort food.

Having survived World War II, and, at 19, hungry to succeed, Abe Lebewohl arrived in New York City in 1950, a Jewish immigrant from Russia. His first job was working in a deli on Coney Island. In 1954, he took over the tiny luncheonette near New York's bustling Lower East Side, which he renamed the 2nd Ave. Deli. From that day forward, he looked after his customers (and everyone else he felt needed it) with spontaneous generosity. The stories in this book from his daughter and other people who knew Abe bring to life the passion and love he served along with the best authentic Jewish home cooking--making it clear why he was called the Mayor of Second Avenue. The deli, a magnet for tourists and New York City locals, is now also a memorial to Abe Lebewohl, who was killed in 1996 during a robbery after the restaurant had closed for the night. His daughter wrote this cookbook as a memorial to him, as well as to share the family's recipes for elemental Jewish cooking. Its 166 recipes, black-and-white photographs, and inspiring text make this a joyful celebration by his family and friends. --Dana Jacobi

From Publishers Weekly

This is a cookbook that will bring a tear to readers' eyes, and not just because it will have them chopping four onions for Chopped Liver. In 1996, Abe Lebewohl, owner of New York's famed Second Avenue Deli, was murdered; now Sharon, Lebewohl's daughter and current deli steward, and food writer Bulkin present recipes from the New York establishment as well as touching and funny anecdotes from the many people who adored him. The famous and less-famous contribute recipes along with their stories: food critic Mimi Sheraton recalls hearing Lebewohl explain matzo ball soup to a Japanese journalist (a monologue that included an overview of the Old Testament) and offers her Favorite Matzo Balls. Alfred Portale, chef and owner at the swanky Gotham Bar and Grill, recalls Lebewohl's generous praise and provides a recipe for Whole Roast Red Snapper with Tomatoes, Lemon and Thyme. Lebewohl, who was such a friend to working people that he once provided free lunches to striking NBC workers for 21 weeks, would appreciate the profile of veteran waitress Diane Kassner, famous for her quips (Customer: How is the stuffed breast of veal served? Diane: On a plate). Recipes from the restaurant itself are traditional Eastern European Jewish fareAe.g., Kreplach and Gefilte Fish. There are also a smattering of such Middle Eastern dishes as Falafel and Tabbouleh and a few concessions to today's lighter eating habits (Turkey Meat Loaf and Broiled Fillet of Sole ? la Second Avenue). The latter recipes belie a talk Lebewohl once gave on the topic "Is Deli Dying in New York?" where he quipped: "What am I gonna tell you? My food will kill you." (Oct.)
Copyright 1999 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 256 pages
• Publisher: Villard (October 5, 1999)
• Language: English
• ISBN-10: 037550267X
• ISBN-13: 978-0375502675
• Product Dimensions: 7.8 x 0.9 x 9.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (22 customer reviews)
• Amazon Best Sellers Rank: #209,538 in Books (See Top 100 in Books)
  • #47 in Books > Cookbooks, Food & Wine > Special Diet > Kosher

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Most Helpful Customer Reviews

41 of 45 people found the following review helpful

5.0 out of 5 stars I came for the kugel, but stayed for the menschlichkeit October 29, 1999

By Larry Mark

Format:Hardcover

All those years I naively ate my soup and sandwich at the counter, or got takeout, and I never knew about the famous clientele. This is a magnificent cookbook that combines recipes and stories that prove that one person, even a restauranteur, can make a difference in the big city. The 2nd Avenue Deli makes 1,000 pounds of cole slaw a day. That's alot of cabbage even for the East Village. It serves 400,000 meals per year, and touches the lives of those fressers in a big way. Of the 166 recipes, the following are worth the price of the book alone...the chopped liver, the challah-apple stuffing, Paul Reiser's egg cream, and Morley Safer's memories.

20 of 21 people found the following review helpful

5.0 out of 5 stars Pleasurable reading and recipes that really work. November 16, 1999

By A Customer

Format:Hardcover

This is the first cookbook that I found to be a pleasure to read. It was entertaining, touching, and filled with recipes that really work. This book is a wonderfully delicious tribute to a great man and his legacy to Second Avenue.

13 of 13 people found the following review helpful

5.0 out of 5 stars Easy, delicious recipes March 2, 2001

By A Customer

Format:Hardcover|Amazon Verified Purchase

This is a wonderful cookbook for any kitchen. The recipes are delicious and easy to follow. So far, I've made the macaroni salad, cholent, lemon bars, chicken soup, chicken salad, hummus and the brownies. All these recipes got raves from my family -- especially the brownies (these were the best I've ever tasted). One word of caution - these recipes are made to feed a lot of people (they come from a deli, no wonder) so it's best to make them when you're planning to have at least 8-10 people to feed. Enjoy!