From the chef and owner of Agi’s Counter in Brooklyn comes a cookbook of 100 classic Hungarian and Jewish recipes reinvented for a new generation..
Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and family recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.
In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking home cook.
Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you’re experienced with Eastern European cooking or looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.
Rediscover the heart of Eastern European cooking with:
- Heirloom Recipes, Modern Kitchen: Learn the secrets to Grandma Agi’s classic Chicken Paprikash and Nana Arlene’s deli favorites, all streamlined with pro tips for today’s home cook.
- A Cookbook for Bakers: Master showstopping cakes and tortes like the iconic Gerbeaud and Rigó Jancsi Torte, plus comforting classics like Challah and Prune Coffee Cake.
- Pantry Staples and Noshing: Go beyond main courses with chapters on noshes, drinks, and remedies, and learn to make versatile pantry items like schmaltz mayo and chamomile-infused vinegar.
- Restaurant-Quality Comfort Food: Bring home the flavors of the beloved Brooklyn restaurant Agi’s Counter with signature dishes like their famous Tuna Melt and Caraway Caesar Salad.
Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn, a 2022 pick for Bon Appetit's Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He’s been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation, and more. He lives in Brooklyn, New York, with his partner, Michael, and their cat, Sage. This is his first cookbook.
