America's Great Delis: Recipes and Traditions from Coast to Coast

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9781933112077: America's Great Delis: Recipes and Traditions from Coast to Coast

Whether it’s a pastrami on rye or a bagel with a schmear, America’s Great Delis, by Sheryll Bellman, explores the history and recipes of the country’s most beloved delis. From New York’s Lower East Side to Detroit and all points west, the delicatessen remains a quintessential part of the American landscape. In New York, as in much of America, lunch is synonymous with deli. Perfected in the early twentieth century by Eastern European Jewish immigrants, the deli, short for delicatessen, quickly won our hearts — and stomachs!

From Barney Greengrass "The Sturgeon King" to Katz’s Deli, with their beloved slogan "Send a Salami to Your Boy in the Army," and the renowned Carnegie Deli, celebrity hotspot for generations, America’s Great Delis is the authoritative answer to all your noshing needs.

Vintage photographs, menus, and signs complement the mouth-watering recipes made famous in delis across the country. Matzo ball soup, classic coleslaw, and cheesecake are just a few of the classic made-to-order tastes included for deli aficionados everywhere.

Features: ·More than one hundred nostalgic deli photographs, historical food and deli details, and a guide to "deli speak." ·Recipes including Ben’s Kosher Noodle Kugel, Zingerman’s Hamentaschen, Ratner’s Potato Pancakes, Nate ‘n Al’s Corned Beef Hash, and many more. ·Famous delis such as 2nd Avenue Deli, Ratner’s, and The Stage Deli in New York, and Canter’s and Langers in Los Angeles, among others across the country.

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From the Publisher:

More than 75 recipes from America ’s most famous delis and 100 nostalgic photographs.

Beloved recipes found in the glass cases and on the menus of delis nationwide.

Historical information on the popularity and origins of the deli.

From the Inside Flap:

Deli food is simple food from Eastern Europe, Lithuania, Russia, and Hungary. Many items on menus today were developed out of necessity and evolved over time as Jews migrated from country to country. Today, a turkey and Swiss on sourdough with mayo is pretty standard fare, but at a traditional kosher deli you’ll find dark ryes, plenty pastrami, beef brisket, frankfurters, and mustard in the glass case.

The origins and evolution of many favorites like challah, corned beef, matzo, cheesecake, and bagels, which were created in Poland in 1610 and given as gifts to women after child birth, are included. The illustrated timeline chronicles a brief history of Jewish migration, as well the emergence of staples like cream cheese, Crisco, matzo, and bialys.

The true American deli is an endangered species with many older establishments closing their doors. As more delis take on characteristics of diners, the traditional menu offerings are becoming more homogenized and less individual. The stories, recipes, and images offered in America’s Great Delis preserve the great deli tradition and keep the doors open for future generations to nosh to their heart’s content.

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