Save the Deli by David Sax

Save the Deli by David Sax

With insight, passion, and a digestive system at which one can only marvel, Sax peers between the layers of a pastrami sandwich and glimpses the evolution of Jewish community and identity. Roger Bennett, author of Bar Mitzvah Disco

As a journalist and life-long deli obsessive, David Sax was understandably alarmed by the state of Jewish delicatessen. A cuisine that had once thrived as the very center of Jewish life had become endangered by assimilation, homogenization, and health food trends. He watched in dismay as one beloved deli after another one institution after another shuttered, only to be reopened as some bland chain-restaurant laying claim to the very culture it just paved over.

And so David set out on a journey across the United States and around the world in search of authentic delicatessen. Was it still possible to Save the Deli?

Join David as he investigates everything deli-- its history, its diaspora, its next generation. He tells about the food itself how it s made, who makes it best, and where to go for particular dishes. And, ultimately, he finds is hope-- deli newly and lovingly made in places like Boulder, traditions maintained in Montreal, and iconic institutions like the 2nd Avenue Deli resurrected in New York.

So grab a pastrami on rye and sit down for a great read-- because Save the Deli is an energetic cultural history of Jewish food, a vibrant travelogue, and a rallying cry for a new generation of food lovers.

DAVID SAX is a freelance writer specializing in business and food. His writing appears regularly in the New York Times, Bloomberg Businessweek, Saveur, The Grid, and other publications. His first book, Save the Deli, was a Los Angeles Times bestseller, and won a James Beard Award for Writing and Literature. He lives in Toronto with his family, and looks forward to many cupcakes, or cronuts, or whatever food trend comes next.

SKU	Unavailable
ISBN 13	9780151013845
ISBN 10	0151013845
Title	Save the Deli
Author	David Sax
Condition	Unavailable
Binding Type	Hardback
Publisher	Houghton Mifflin
Year published	2009-10-01
Number of pages	319
Prizes	Winner of James Beard Foundation Book Awards (Writing on Food) 2010
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.