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America's Great Delis: Recipes and Traditions from Coast to Coast Review

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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

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