The Second Avenue Deli Cookbook

Hardcover $27.00

Villard | Oct 05, 1999 | 256 Pages | 7-3/8 x 9-1/4 | ISBN 9780375502675

  • Hardcover$27.00

    Villard | Oct 05, 1999 | 256 Pages | 7-3/8 x 9-1/4 | ISBN 9780375502675

  • Ebook$13.99

    Villard | Nov 06, 2012 | 256 Pages | ISBN 9780307559548

Praise

"Restaurant cookbooks may make your mouth water, but rarely do they stir your soul, or put a smile on your face. The Second Avenue Deli Cookbook is an exception. Like the fabled eating establishment whose recipes it contains, it manages to do all three.The Second Avenue Deli experience is always about more than just eating. Until now, you had to be in New York to have that experience. But with the publication of this grand book of recipes and stories, the lusty flavor–and the irrepressible spirit–of Abe Lebewohl’s landmark restaurant become transportable. And what a lucky thing that is, for they are a treasure."
–Cara De Silva, author of In Memory’s Kitchen

"’You’ll eat. We’ll talk later,’ Abe Lebewohl said to me once, when I sat down amid the aromas of his Deli to interview him. I ate–holishkes; borscht the way Abe made it, with chunks of beef; and chicken livers. We talked, ate rugalach, and we were finished. I thought. As I was walking out Abe yelled after me, ‘Don’t forget, just because you write for a fancy-schmancy magazine, that cholent is Lower East Side cassoulet.’ I didn’t forget, Abe. Kisses."
–Fred Ferretti, contributing editor, Gourmet

"The Second Avenue Deli Cookbook is a wonderful collection of recipes and anecdotes that truly captures the essence of a wonderful restaurant and special man. Enjoy!"
–Drew Nieporent, president of Myriad Restaurant Group, owner of Nobu, Tribeca Grill, Heartbeat, Layla

"It would be hard to find anything as wholly delicious as the Second Avenue Deli, but this savory book comes close. Not only is it full of tempting, eminently doable recipes, but it recalls the warm spirit of the Deli itself, and of dear, generous Abe Lebewohl, who would consider this collection a fitting eulogy."
–Mimi Sheraton, noted food journalist and former food critic for The New York Times

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