Katz s

Katz s Author Jake Dell
ISBN-10 0983863261
Release 2013
Pages 384
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Located on the corner of Ludlow and E. Houston in New York City, Katz's Deli is a destination for thousands of tourists and for the many regulars who have kept the tradition of Friday evening hot dogs going strong for 125 years. Established in 1888, Kat



Save the Deli

Save the Deli Author David Sax
ISBN-10 9781551995830
Release 2011-03-04
Pages 336
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Part culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli’s history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewish deli. He explores the histories and experiences of the immigrant counterman and kvetching customer; examines the pressures that many delis face; and enjoys the food that is deli’s signature. In New York and Chicago, Florida, L.A., Montreal, Toronto, Paris, and beyond, Sax strives to answer the question, Can Jewish deli thrive, and if so, how? Funny, poignant, and impeccably written, Save the Deli is the story of one man’s search to save a defining element of a culture — and the sandwiches — he loves. From the Hardcover edition.



Pastrami on Rye

Pastrami on Rye Author Ted Merwin
ISBN-10 9780814760130
Release 2015-10-06
Pages 256
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Winner, 2015 National Jewish Book Award presented by the Jewish Book Council For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled—and in some ways surpassed—the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. Richly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.



Russ Daughters

Russ   Daughters Author Mark Russ Federman
ISBN-10 9780805243116
Release 2013-03-05
Pages 224
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WITH 8 PAGES OF FULL-COLOR PHOTOGRAPHS AND BLACK-AND-WHITE IMAGES THROUGHOUT The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish. Color photographs © Matthew Hranek From the Hardcover edition.



New York in a Dozen Dishes

New York in a Dozen Dishes Author Robert Sietsema
ISBN-10 9780544453630
Release 2015-05-19
Pages 240
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Join New York City’s most intrepid eater—Robert Sietsema, pioneer of outer-boroughs dining—in an urban adventure like none other. Through essays on the city’s defining dishes, some familiar, others obscure, Robert paints a portrait of New York’s food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs. Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock ’n’ roll East Village. Discover Katz’s Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robert’s hand and he’ll bring you through the Mexican taquerias of Bushwick—with their papalo leaves and piled-high sandwiches—then visit the underground Senegalese dining scene hidden in plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlem’s spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the city’s most elusive foods, including the Ecuadorian guinea pig.



America s Great Delis

America s Great Delis Author Sheryll Bellman
ISBN-10 1933112077
Release 2005
Pages 175
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From New York's Lower East Side to Chicago, 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. 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 famous delis. 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, turkey-cranberry on wheat, and cherry pie are just a few of the classic made-to-order tastes included for deli aficionados everywhere.



America the Edible

America the Edible Author Adam Richman
ISBN-10 9781609611965
Release 2011-09-27
Pages 288
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Get ready to devour America. Adam Richman, the exuberant host of Travel Channel's Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities--from Portland, Maine, to Savannah, Georgia--to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales. America the Edible also tells the story behind the menu, revealing the little-known reason why San Francisco's sourdough bread couldn't exist without San Francisco's fog; why Cleveland just might have some of the country's best Asian cuisine; and how to eat like a native on the Hawaiian island of Oahu. Unflaggingly funny, curious, and, of course, hungry, Richman captures the spectacular melting pot of American cuisine as only a true foodie and insatiable storyteller can.



Eating Delancey

Eating Delancey Author Aaron Rezny
ISBN-10 1576877221
Release 2014-11-25
Pages 230
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All the foods that were brought to America in the early 20th century by Jews during the great emigration from Europe came to the Lower East Side: knishes, bagels, lox, pastrami, whitefish, dill pickles, kasha, herring (in multiple variations), egg creams and much more. It is an area that continues to undergo rapid change but Eating Delancey hopes to capture forever the Jewish cuisine of the Lower East Side. This a gorgeous collection of photographs of classic Jewish food, with profiles and recipes from classic LES Jewish eateries.



The Mile End Cookbook

The Mile End Cookbook Author Noah Bernamoff
ISBN-10 9780307954497
Release 2012-09-04
Pages 224
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WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.



The Artisan Jewish Deli at Home

The Artisan Jewish Deli at Home Author Nick Zukin
ISBN-10 9781449441326
Release 2013-09-03
Pages 272
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Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com “Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!” —Joan Nathan, author of Jewish Cooking in America “Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.” —David Sax, author of Save the Deli 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 all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways 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. The chapters are organized into: Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda. 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’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto.



The Finkler Question

The Finkler Question Author Howard Jacobson
ISBN-10 9781408812044
Release 2010-08-02
Pages 384
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Julian Treslove, a professionally unspectacular former BBC radio producer, and Sam Finkler, a popular Jewish philosopher, writer and television personality, are old school friends. Despite very different lives, they've never quite lost touch with each other - or with their former teacher, Libor Sevcik. Both Libor and Finkler are recently widowed, and together with Treslove they share a sweetly painful evening revisiting a time before they had loved and lost. It is that very evening, when Treslove hesitates a moment as he walks home, that he is attacked - and his whole sense of who and what he is slowly and ineluctably changes.



Chilled

Chilled Author Tom Jackson
ISBN-10 9781472911421
Release 2015-07-16
Pages 288
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The refrigerator. This white box that sits in the kitchen may seem mundane nowadays, but it is one of the wonders of 20th century science – life-saver, food-preserver and social liberator, while the science of refrigeration is crucial, not just in transporting food around the globe but in a host of branches on the scientific tree. Refrigerators, refrigeration and its discovery and applications provides the remarkable and eye-opening backdrop to Chilled, the story of how science managed to rewrite the rules of food, and how the technology whirring behind every refrigerator is at play, unseen, in a surprisingly broad sweep of modern life. Part historical narrative, part scientific mystery-lifter, Chilled looks at the ice-pits of Persia (Iranians still call their fridge the 'ice-pit'), reports on a tug of war between 16 horses and the atmosphere, bears witness to ice harvests on the Regents Canal, and shows how bleeding sailors demonstrated to ship's doctors that heat is indestructible, featuring a cast of characters such as the Ice King of Boston, Galileo, Francis Bacon, and the ostracised son of a notorious 18th-century French traitor. As people learned more about what cold actually was, scientists invented machines for making it, with these first used in earnest to chill Australian lager. The principles behind those white boxes in the kitchen remain the same today, but refrigeration is not all about food – for example, a refrigerator is needed to make soap, penicillin or orange squash; without it, IVF would be impossible. Refrigeration technology has also been crucial in some of the most important scientific breakthroughs of the last 100 years, from the discovery of superconductors to the search for the Higgs boson. And the fridge will still be pulling the strings behind the scenes as teleporters and intelligent computer brains turn our science-fiction vision of the future into fact.



How to Feed Friends and Influence People

How to Feed Friends and Influence People Author Milton Parker
ISBN-10 9780471710356
Release 2004-12-22
Pages 192
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How to Feed Friends and Influence People has been writing in one form or another for most of life. You can find so many inspiration from How to Feed Friends and Influence People also informative, and entertaining. Click DOWNLOAD or Read Online button to get full How to Feed Friends and Influence People book for free.



Gratitude and Trust

Gratitude and Trust Author Paul Williams
ISBN-10 0147517966
Release 2015-08-25
Pages 304
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Paul Williams is an alcoholic. Tracey Jackson is not. But together, these two close friends have written Gratitude and Trust, a book designed to apply the principles of the recovery movement to the countless people who are not addicts but nevertheless need effective help with their difficulties and pain. Williams, the award-winning songwriter, actor, and performer, has embraced a traditional alcoholism recovery plan for more than two decades of sobriety. Jackson, a well-known TV and film writer—and veteran of many years of traditional therapy—has never been a drunk or a drug abuser, but she realized that many of the tenets of Williams’s program could apply to her. In Gratitude and Trust, Williams and Jackson ask: What happens to those who struggle with vexing problems yet are not full-blown addicts? Are there any lessons to be learned from the foundational and time-tested principles of the recovery movement? Whether you’re tethered to your phone or you turn to food for comfort; whether you’re a perfectionist and can’t let things go or are too afraid to fail to even try; whether you can find intimacy only on the Internet or you’ve been involved in a string of nasty relationships—the first step toward feeling better about yourself and your life is the realization that you are what’s standing in your way. Williams and Jackson have designed a new, positive program, based on a half-dozen new affirmations, that can help conquer your vices, address personal dysfunction, and start to brighten the darkest moods. Gratitude and Trust is an essential, inspirational, and uplifting guide to identifying and changing maladaptive behaviors in order to uncover your most productive, healthiest self.



Store Front II

Store Front II Author James T. Murray
ISBN-10 1584236043
Release 2015-11-15
Pages 336
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James and Karla Murray have been capturing impeccably accurate photographs of New York City since the 1990s. In the course of their travels throughout the city's boroughs they've also taken great care to document the stories behind the scenery. The Murrays have rendered the out of the way bodegas, candy shops and record stores just as faithfully as the historically important institutions and well known restaurants, bars and cafes. From the Stonewall Inn to the Brownsville Bike Shop and The Pink Pussycat to Smith and Wolensky, the Murrays reveal how New York's beleaguered mom & pop business stand in sharp contrast to the city's rapidly evolving corporate facade. The authors' landmark 2008 book, Store Front, was recently cited in Bookforum's 20th Anniversary issue as having "demonstrated the paradoxical power of digital photo editing to alter actual views in order for us to see more clearly what is really there." James and Karla Murray live in New York City and were awarded the New York Society Library's prestigious New York City book award in 2012 for their last book, New York Nights.



The Underground Gourmet

The Underground Gourmet Author Milton Glaser
ISBN-10 STANFORD:36105035274336
Release 1968
Pages 224
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The Underground Gourmet has been writing in one form or another for most of life. You can find so many inspiration from The Underground Gourmet also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Underground Gourmet book for free.



Save the Deli

Save the Deli Author David Sax
ISBN-10 9781551995830
Release 2011-03-04
Pages 336
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Part culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli’s history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewish deli. He explores the histories and experiences of the immigrant counterman and kvetching customer; examines the pressures that many delis face; and enjoys the food that is deli’s signature. In New York and Chicago, Florida, L.A., Montreal, Toronto, Paris, and beyond, Sax strives to answer the question, Can Jewish deli thrive, and if so, how? Funny, poignant, and impeccably written, Save the Deli is the story of one man’s search to save a defining element of a culture — and the sandwiches — he loves. From the Hardcover edition.