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The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman

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Notes about this book

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Notes about Recipes in this book

  • Ginger- and orange-glazed carrot and fruit tzimmes

    • Melanie on July 05, 2014

      This was nice but I wouldn't rush to make it again. The resultant dish is quite sweet (although the headnotes suggest it is usually sweeter). This needs more water to ensure there is sufficient syrup at the end. Next time I would reduce the ratio of prunes and cranberries to carrots.

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Reviews about this book

  • Serious Eats

    Yet this collection would be little more than an enthusiast's recipe file if not for the detailed essays on everything from matzo balls to Joan Nathan that anchor the book.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1449420079
  • ISBN 13 9781449420079
  • Linked ISBNs
  • Published Sep 12 2013
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

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 its entire unsubtle splendor, can be yours in the comfort (and privacy) of your own kitchen. The Artisan Jewish Deli at Home offers updates and new angles on the old ways 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. 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' favourite temples of modern Jewish gastronomy.

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