- 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: 58 customer reviews
- Amazon Best Sellers Rank: #174,110 in Books (See Top 100 in Books)
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The Artisan Jewish Deli at Home Hardcover – September 3, 2013
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"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.
Top customer reviews
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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.
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 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.