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(More customer reviews)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.
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