In The Artisan Jewish Deli at Home, Nick Zukin and Michael Zusman show how the persecution and diaspora of the Jews resulted in a cuisine that reflected influences as diverse as Romania, Poland, Hungary, Germany and France. "As is true of almost every facet of our many American hyphenated cultures," they write, "pure and authentic this food is surely not."
In this spirit, Zukin and Zusman's cookbook is a homage to "a new breed of Jewish deli--one that looks back to the deli's roots but is sensitive to modern dining preferences... to salvage a great, but floundering, culinary culture." Although traditional favorites like schmaltz, blintzes and knishes are featured, there are plenty of modern updates--including a borscht for every season--and even the contemporary recipes have cultural and historical context. --Kristen Galles from Book Club Classics