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The Artisan Jewish Deli at Home par [Zukin, Nick, Zusman, Michael]
Publicité sur l'appli Kindle

The Artisan Jewish Deli at Home Format Kindle

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EUR 6,64

Longueur : 272 pages Word Wise: Activé Optimisé pour de plus grands écrans
Langue : Anglais
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Descriptions du produit

Revue de presse

"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)

Présentation de l'éditeur

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

“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 Deli

If 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.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 22811 KB
  • Nombre de pages de l'édition imprimée : 272 pages
  • Editeur : Andrews McMeel Publishing (3 septembre 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Non activé
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  • Classement des meilleures ventes d'Amazon: n°333.204 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires client les plus utiles sur (beta) 4.5 étoiles sur 5 48 commentaires
15 internautes sur 15 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 outstanding! 15 septembre 2013
Par jperrella - Publié sur
Format: Relié Achat vérifié
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.
12 internautes sur 12 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Making Memories Through Food 15 septembre 2013
Par WhoDat - Publié sur
Format: Relié
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
17 internautes sur 19 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Try it, you'll like it. 13 septembre 2013
Par Keith Orr - Publié sur
Format: Relié
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.
11 internautes sur 14 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Likeable 9 septembre 2013
Par Autamme_dot_com - Publié sur
Format: Relié
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. It would have been nice (cue our usual niggles) for an estimation of the typical preparation and cooking time to have been given to aid the wary and, of course, the use of dual measures rather than sole U.S. imperial units. Small things, but nonetheless... It was pleasing to note that the recipes have taken inspiration from all around the world, showing an element of fusion cookery if you will call it that within the general "confines" of traditional Jewish deli fare.

No doubt some (self-appointed) purists will try and find fault with some of the recipes. They are not authentic enough, they are not how their favourite deli does something, they use all of the wrong ingredients to make a classic but all one can say here was pah! For this reviewer, at least, this book lifted the curtain on an unfamiliar "institution" that one has heard much about, gives a lot of interesting information and offers the chance to have a go making such unfamiliar goodies at home. One feels like one gets value for money from this book, especially when one does not have a Jewish grandmother who obviously could have passed all of this stuff down and more besides (if one believes the stereotypes). About the only thing one would have liked to have seen would have been a "word list" to define some of the unfamiliar "familiar" terms.

A likeable, interesting, different and engaging book that could be a regular companion in your kitchen.
7 internautes sur 9 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Bought this book because I wanted to get the bialy ... 30 décembre 2014
Par Andrew J Zimmerman - Publié sur
Format: Relié
Bought this book because I wanted to get the bialy recipe. It has a big error. It says to use either 1 packet of active yeast or 10 grams of instant yeast. Instant yeast is more potent than active dry yeast. Yet a packet of active dry yeast weighs 7 grams.This must be a mistake. I would use 4-5 grams of instant yeast.
Also, in some of their recipes they specify Diamond Crystal Kosher Salt or Morton's Kosher Salt, In some, they don't specify at all.What's more, except for the baking recipes, they don't give the weight of the salt. As I understand it, equal volumes of Diamond Kosher and Morton's don't have the same weight. Morton's weighs 1/3 more. This difference is HUGE! I don't understand why they didn't offer weights for this crucial ingredient in all their recipes.
In fact, I don't understand why they mostly don't use weight for their savory items. This is just laziness.
Also, there is no index. More laziness whether on the part of the publisher or the authors, who can say?
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