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Judy Zeidler's International Deli Cookbook ReviewEasy To Prepare, easy to serve, and easy on the palate, these traditional and contemporary deli-style recipes offer suggestions for soups and sandwiches, breads, desserts, deli meats and deli treats.
Culled from a selection of Italian, Jewish, Scandinavian, French, German, Mediterranean and Asian cuisines, there's something here for every yen and preference.
You can begin your day with a homemade bagel or French toast made with challah - a gleaming tan crusted European egg bread with a moist yolk-hued interior. Lunch is the best when it's a New York pastrami and chopped liver sandwich accompanied by coleslaw and chunky crisp pickles. Keratin's Swedish Meatballs roll away all competition, especially when served with lingonberry sauce.
In addition to over 225 recipes, the book includes advice on ingredients, menus, and techniques plus eye catching illustrations by Eric Donelan.
- Gail CookeJudy Zeidler's International Deli Cookbook Overview
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