The 2nd Ave. Deli Cookbook
The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution.
The Second Avenue Deli Cookbook contains more than 160 of Abe Lebewohl's recipes, including all of the Deli's peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and many more. These versatile dishes are perfect for any occasion--from holiday dinners to Sunday brunches with friends and family.
The late Abe Lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. His famous Deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safer's family brisket to Paul Reiser's formula for the perfect egg cream. A wonderful blend of New York and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia.
Baker & Taylor
Accompanied by anecdotes about the legendary New York eatery this cookbook features 166 recipes for some of its famous dishes, including matzo-ball soup, kasha varnishkas, hot pastrami sandwiches, and rugelach
Accompanied by entertaining anecdotes about the legendary New York eatery from some of its celebrity clients, a delicious cookbook features 166 recipes for some of its famous dishes, from matzo-ball soup and kasha varnishkas to hot pastrami sandwiches and rugelach. 25,000 first printing. Tour.
recipes and memories from Abe Lebewohl's legendary kitchen
From the critics
Chicken soup with matzo balls, gefilte fish, brisket and other favorite dishes from the landmark NYC deli.
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