The Artisan Jewish Deli at Home Hardcover – September 3, 2013

I read the reviews which are critical about the amount of ingredients in volume. The recipes came from many chefs and I think the author wants to preserve the original recipes whether by volume or weight. I subscribe to measuring by weight and adjust by personal taste and preferences.The most important seasoning is salt. I now know that 1 T salt strength is not the same by different brands. One T Diamond Crystal kosher salt is 1/2 T table salt or sea salt and a bit less than 1 T Morton Kosher salt. But by weight, all type of salts is practically the same strength by weight.Same thing for flour. 1 C flour scoop the measuring cup and level method (Julia Child's method) is heavier than the scoop the flour with a scoop into the measuring cup then level (other baker's method). The Julia Child's method, 1 C bread flour weighs 150 gr, the other method yields 130 gr. I think the recipe for the Deli rye bread, the baker needs to use the Julia Child's method because the recipe calls for 4 C or 600 gr bread flour. I started out with 4 C or 520 gr bread flour. The dough was extremely wet. I slowly added another 80 gram flour, the dough became manageable. Still wet but with rye flour it was the correct consistency.If you can stick with the weight measurement, I think you can follow all of the recipes and have reasonable success. I am not Jewish but have tried many rye bread recipe to judge whether a recipe would work. The loaf came out beautifully. This recipe is a keeper.To me, the recipe instructions are easy to understand. It is a wonderful book. I had a heck of time getting a hard copy. A used copy is about $150 -1,700 currently. It's like a conspiracy.The kindle version is good. I always print out a copy and write notes on it for future reference.

I cannot change the fonts in this book on my IPad Pro 11. I tested whether I could change fonts in other books and I can. I find the default font is not bold enough. On the other hand, having grown up in Crown Heights, Brooklyn, I love the content which brings me back to my childhood and inhaling deeply the delicious scent of our “appetizing” store as I purchased an eighth of a pound of nova lox, herring in cream sauce “heavy on the onions”, a whole sour pickle and tomato and our bagels and bialys.

This book is filled with foolproof recipes for so many of our favorites. For years I'd been scouring the web for what "seemed" liked the perfect stuffed cabbage or rugelach, and now every Jewish food recipe I'll ever need is in this one book.I was a recipe tester for this book and blown away at how easy the recipes were to follow, and how great everything came out! The above mentioned stuffed cabbage ("cabbage rolls" in the book) are now a family favorite and the only recipe I'll ever need for this. The chocolate-fig rugelach is the best. Light crispy outside, tender flaky inside but not at all dry, figgy-chocolate filling, just great.Other favorites I've made from this book are the pickled onions, pickle relish, challah french toast, blintzes (the easiest crepe recipe ever!), the chicken salads, goulash, oh...and a potato latke recipe that you make in the food processor and pour the batter like pancakes. SO much easier than the traditional method and with great flavor. The traditional recipe is also in the book. The ginger apple sauce in the book goes great with the potato pancakes.The chocolate dipped macaroons are also a winner. Make sure to let the tops of the cookies get golden colored, that way you have that nice toasted-coconut flavor.I bought several copies of this book for family and need to buy a few more. This is a great book.

I'm a total amateur when it comes to cooking, but I'm also a sucker for deli, so I was excited to get the Kindle edition of this book. So far, I've made the zucchini latkes with tomato relish, the stuffed cabbage, and the autumn brisket. The recipes were all very easy to follow and thorough. There is room for improvisation if you are into that. The latkes and relish turned out amazing. The stuffed cabbage was a little bland and not exactly what I was expecting, but still good (and I have some ideas for ways to spice it up next time). And I overcooked the brisket (my fault, not the book) but it was still decent. The recipes are all sized for six or more, so we had plenty of leftovers.

I'm not Jewish, but I found the recipes in this book (and the explanations) fantastic. So far, I've made the traditional and pumpernickle bagel recipes several times. The backyard pastrami is to die for - don't skip the outdoor smoked taste even if you only do it for an hour and then transfer to the oven. I'm going to try the noodle kugel next.This is not a book for those looking for quick recipes. They are easy but time consuming, as a lot of memorable cooking is. I found the added nuances intriguing and difference making - the information that you don't find in more popular, general books and blogs: milk powder in the bagels, etc. If you're going to corn beef or make bagels, then you might as well take the effort to do it right.Kudos to the authors for not trying to put in short-cuts, but instead trying to pass on time-honored traditional recipes.

Followed the recipe for pastrami but a little worried about the amount of curing salt it calls for

I liked the interesting background information, but would have liked more recipes. I purchased this out of print book on kindle. A hard copy costs way more than I can afford to spend on a single cookbook. I enjoyed reading this book and am anxious to try some of the authentic corned beef and pastrami recipes which is why I sought this particular book out.

Fantastic book

Not just a collection of recipes, this is a well-written guide to the history and flavours of quintessential Jewish Deli treats. The recipes contain learn instructions. I am certain that I will be referring back to it often.

exactamente lo que me imagine, me encanta las recetas. esta en ingles. muy bien, recomiendo este libro para el que le gusta la comida judia