The 2nd Ave Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary New York Kitchen

This book is fabulous. I originally saw it in the library and borrowed it. After borrowing it three times, I decided to buy it. I've made just about everything in the book and many of these foods are the same foods I remember my grandmother making. The gribbinis is one I remember very fondly. I still have memories of my jewish grandmother serving it to my dad at her kitchen table in Brooklyn, New York when I was about 10 years old.I've introduced my sons who are 15 and 18 to many of these dishes and so far they have loved every single one of them. The recipes are easy to follow and best of all, they are just about fool-proof. I didn't have any problem with any of the recipes. Just when I think one recipe can't be outdone, I try another and it is just as good.A MUST HAVE for anyone who wants to learn about jewish cooking and for jews who grew up in NYC and had eastern european family. These foods are the type of jewish cooking that can be appreciated by anyone, even if they are not jewish.

This is a wonderful cookbook for any kitchen. The recipes are delicious and easy to follow. So far, I've made the macaroni salad, cholent, lemon bars, chicken soup, chicken salad, hummus and the brownies. All these recipes got raves from my family -- especially the brownies (these were the best I've ever tasted). One word of caution - these recipes are made to feed a lot of people (they come from a deli, no wonder) so it's best to make them when you're planning to have at least 8-10 people to feed. Enjoy!

This is the first cookbook that I found to be a pleasure to read. It was entertaining, touching, and filled with recipes that really work. This book is a wonderfully delicious tribute to a great man and his legacy to Second Avenue.

All those years I naively ate my soup and sandwich at the counter, or got takeout, and I never knew about the famous clientele. This is a magnificent cookbook that combines recipes and stories that prove that one person, even a restauranteur, can make a difference in the big city. The 2nd Avenue Deli makes 1,000 pounds of cole slaw a day. That's alot of cabbage even for the East Village. It serves 400,000 meals per year, and touches the lives of those fressers in a big way. Of the 166 recipes, the following are worth the price of the book alone...the chopped liver, the challah-apple stuffing, Paul Reiser's egg cream, and Morley Safer's memories.

I've received this cookbook expecting recipes. What I got was really entertaining stories of a great man and his generousity to his many friends and total strangers. The food recipes are equally wonderful. I've tried the Roast beef and potato latkes fantastic! I live in Iowa and there isn't a deli within 150 miles. Sharon thank you for sharing your dad's story and recipes.