The Artisan Jewish Deli at Home Author: Visit Amazon's Nick Zukin Page | Language: English | ISBN:
1449420079 | Format: EPUB
The Artisan Jewish Deli at Home Description
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.
- Hardcover: 272 pages
- Publisher: Andrews McMeel Publishing; Original edition (September 3, 2013)
- Language: English
- ISBN-10: 1449420079
- ISBN-13: 978-1449420079
- Product Dimensions: 10.1 x 8.2 x 1 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
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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