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; 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
- Paperback: 176 pages
- Publisher: Sellers Publishing (January 22, 2010)
- Language: English
- ISBN-10: 1416205659
- ISBN-13: 978-1416205654
- Product Dimensions: 9.9 x 7.9 x 0.5 inches
- Shipping Weight: 1.4 pounds
Editorial Reviews
From Publishers Weekly
Loaded with photos, ads and images, this appreciation of Jewish delis in America from author Bellman (Through the Shopping Glass: A Century of New York Christmas Windows) will get readers ready to nosh. Opening with a history of deli culture and kosher food prep, Bellman takes readers on a tour of some of the nation's most famous delis, highlighting their best loved dishes with copious photos, menus, advertisements, and other ephemera. Diners who don't know seltzer from schmaltz will learn the appeal in historical overviews of hallmarks like chopped liver, Dr. Browns Cel-Ray Soda, egg creams, corned beef, and knishes, as well as a handy list of Yiddish terms that will guarantee confident counter-side manner. Longtime patrons of New York's Barney Greengrass, Carnegie Deli and Katz's; Los Angeles's Canters Deli; or Ann Arbor, Mich.'s Zingermans will enjoy bellying up with Bellman as she recounts the history of each establishment, alongside a handful of signature recipes. Readers interested in recreating classic deli fare will find multiple options for dishes like chopped liver, cheesecake, reubens, and stuffed cabbage, as well as local specialties. Though heavily weighted with New York establishments, Bellman captures the look and feel of Jewish delis across the U.S. while illustrating their enduring popularity. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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. --This text refers to the Hardcover edition.
Customer Reviews
Average Customer Review 
(13 customer reviews)
I'M GETTING HUNGRY JUST READING IT!, February 14, 2006
By Tim Janson 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...
History, travelogue, and cookbook all rolled into one, April 17, 2006
By John Matlock 'Gunny' 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...
DELICIOUS!!!!, January 3, 2006
By Allison E. Goldenstein This book is more than a cookbook its an encyclopedia of Deli culture!!!! What a wonderful idea and fantastic coffee table book for the holidays- Thanks for including Rattners veggie chopped liver- always wanted that recipe :)