Product Description

A tribute to the classic America deli; this lively, illustrated title goes behind the counter to chronicle the colorful characters, rich histories and family recipes that have been passed down for generations. With more than 250 color and black & white photographs and historical ephemera, America's Great Delis is an in-depth look at delis across the U.S. 80+ original recipes from world famous delis including: a Zingerman's sandwich (#24: The Ferber Experience); Junior s Famous No.1 Cheesecake; Katz's Deli Honey Cake; Canter's Deli Cheese Blintzes; Langer's Deli pastrami, along with a glossary of Yiddishisms and deli-speak for the uninitiated, make this book a wonderful celebration of Jewish cuisine and culture.

Product Details

• Amazon Sales Rank: #147317 in Books
• Published on: 2010-01-22
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

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.

From the Back Cover
Piping hot pastrami on rye, noodle kugel, a kosher pickle, and rugelach coming up! Order at the counter, savor the towering sandwich, and top if off with an egg creme and conversation in the bustling din of the deli.

Welcome to America’s Great Delis, a gathering place for great food, history, and the celebration of Jewish cuisine and culture. A New York institution, delis have made their mark in communities across the country, serving up the traditional kosher and non-kosher specialty dishes that have made them famous.

Sheryll Bellman highlights classic American delis with their colorful characters and rich histories by way of recipes that have been passed down by family-owned establishments for generations. Go behind the counter of well-loved delis, learn how to speak "deli," and find out the secret to perfect potato pancakes. It’s all in day’s work — or lunch hour rush — at the deli.

Customer Reviews

I'M GETTING HUNGRY JUST READING IT!
Oddly, while deli food is considered one of the great American traditions, it's roots are steeped in our invaluable immigrant ancestors. Honestly what's better than a great corn beef sandwich or a steaming bowl of matzo bowl soup? America's Great Delis takes a fond look at these hallowed halls of dining pleasure in a book that is part tribute, part history, and part cookbook and all a pleasure to read.

Author Sheryll Bellman begins the book by taking a look at the history of deli food including a timeline of events that includes the first known preserving of cucumbers in 2000 BCE, to the origination of the Frankfurter in Germany in the 1400's...from the opening of the Manischewitz bakery in 1888 to the opening of the famous Carnegie Deli in 1937. Next is a brief history of various deli foods such as bagels, Challah bread, corned beef, Matzo ball soup, blintzes, and of course the Reuben Sandwhich.

Ahh...but all that is just the garnish on this heaping plate of gastronomic delights. The meat of the book is a whirlwind tour of some of the oldest, and most famous delis in the country. This includes a bit of history of each as well as some of their most famous, signature recipes. While it's heavily New York influenced, there are recipes included from delis around the country. There's the chicken soup and matzo balls from the 2nd Avenue Deli, cheesecake from Carnegie Deli, Borscht from Katz's deli and Cheese Blintzes from the Stage Deli. Moving outside New York City you'll find a recipe for the German potato salad from Shapiro's in Indianapolis, the pastrami sandwich from Zingerman's in Ann Arbor, beef brisket from Canter's in Los Angeles, and the egg custard from Rose's in Portand, Oregon.

Now you'll know why so many of these establishments were frequented by Hollywood's elite over the years. With some 75 recipes and nostalgic photographs this book is a must-have for lovers of deli or great American foods.

Reviewed by Tim Janson

History, travelogue, and cookbook all rolled into one
This book is a combination history, travelogue, and cookbook all rolled into one.

From a history standpoint Ms. Bellman goes back to describe how many of the classic deli foods were invented. In 1610, for instance, bagels were created in Krakow, Poland and given as gifts to women after childbirth.

As a travelogue, whe has visited and describes a few dozen deli's from around the country. As you would expect, New York gets the most coverage. After all NYC has the most deli's. But also included are delis up and down the east coast, through the mid-west and on to Los Angeles.

As a cookbook, many of these deli's have givern her recipies of their most famous foods. Carnegie deli (near Carnegie Hall) is well known for its cheesecake and its Matzo Ball soup. Recipies for both of these are given here.

Ms Bellman rightfully laments the closing of many deli's, not only in New York but around the country. I suppose the traditional deli just can't compete with the fast food places.

All in all, this is kind of a nostalgia book, but one taht makes your mouth water.

Stupendous!
Why wasn't this book written before?! What a genius idea! And who doesn't love the classic Jewish deli? This book is a treasure trove of well researched history, captivating photographs and scintillating recipes. The book was so completely thorough and obviously fascinating! I particularly like the food descriptions and individual deli histories. I plan to use this book as a reference guide and cookbook. It was hard to put down, as I found myself pouring through the pages of history and food - salivating the whole time! This book will hold a very special and meaningful place on my bookshelf!