- Hardcover: 256 pages
- Publisher: Villard (Oct 5 1999)
- Language: English
- ISBN-10: 037550267X
- ISBN-13: 978-0375502675
- Product Dimensions: 19.2 x 2.4 x 24.6 cm
- Shipping Weight: 544 g
- Average Customer Review: 4.6 out of 5 stars See all reviews (11 customer reviews)
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Amazon Bestsellers Rank:
#348,331 in Books (See Top 100 in Books)
- #46 in Books > Religion & Spirituality > Judaism > Kosher Foods
- #71 in Books > Cooking, Food & Wine > Special Diet > Kosher
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Product Details |
Product Description
From Amazon
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.
Copyright 1999 Reed Business Information, Inc.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Recipes for me and my children,
By
This review is from: The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen (Hardcover)
This book is fabulous. I originally saw it in the library and borrowed it. After borrowing it three times, I decided to buy it. I've made just about everything in the book and many of these foods are the same foods I remember my grandmother making. The gribbinis is one I remember very fondly. I still have memories of my jewish grandmother serving it to my dad at her kitchen table in Brooklyn, New York when I was about 10 years old.I've introduced my sons who are 15 and 18 to many of these dishes and so far they have loved every single one of them. The recipes are easy to follow and best of all, they are just about fool-proof. I didn't have any problem with any of the recipes. Just when I think one recipe can't be outdone, I try another and it is just as good. A MUST HAVE for anyone who wants to learn about jewish cooking and for jews who grew up in NYC and had eastern european family. These foods are the type of jewish cooking that can be appreciated by anyone, even if they are not jewish.
4.0 out of 5 stars
Just two little things,
By
This review is from: The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen (Hardcover)
Two small complaints, however: (1) nothing in this book is particularly healthful, and (2) some recipes require contents that are not particularly easy to come by if you're outside of a very Jewish area. It would have been nice if the authors had included substitution information for those two situations.Otherwise, it's an excellent cookbook with a wide variety of recipes, as the other reviewers have mentioned.
5.0 out of 5 stars
Delicious!,
By "babybabybaby" (New Mexico) - See all my reviews
This review is from: The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen (Hardcover)
This book blows Molly Goldberg out of the water. The charm and wit of the writing would make the book worth owning even for a non-cook, it's that tasty! And the recipes are easy to use and come out yummy every time. Your friends will kvell and go all verklempt when you start producing kugels like Grandma used to make.
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