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Sharon Lebewohl - The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohls Legendary Kitchen

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The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution.The Second Avenue Deli Cookbook contains more than 160 of Abe Lebewohls recipes, including all of the Delis peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and many more. These versatile dishes are perfect for any occasion--from holiday dinners to Sunday brunches with friends and family.The late Abe Lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. His famous Deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safers family brisket to Paul Reisers formula for the perfect egg cream. A wonderful blend of New York and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia.

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Copyright 1999 by Jack Lebewohl All rights reserved Published in the - photo 1

Copyright 1999 by Jack Lebewohl All rights reserved Published in the United - photo 2

Copyright 1999 by Jack Lebewohl All rights reserved Published in the United - photo 3

Copyright 1999 by Jack Lebewohl

All rights reserved.
Published in the United States by Villard Books,
an imprint of The Random House Publishing Group,
a division of Random House, Inc., New York, and
simultaneously in Canada by Random House of
Canada Limited, Toronto.

V ILLARD B OOKS and colophon are registered trademarks
of Random House, Inc.

All unaccredited photographs are courtesy of
the Second Avenue Deli

Library of Congress Cataloging-in-Publication Data

Lebewohl, Sharon.
The Second Avenue Deli cookbook: recipes and memories
from Abe Lebewohls legendary kitchen/Sharon Lebewohl
and Rena Bulkin.
p. cm.
eISBN: 978-0-307-55954-8
1. Cookery, Jewish. 2. Second Avenue Deli (New York, N.Y.)
I. Bulkin, Rena. II. Second Avenue Deli (New York, N.Y.)
III. Title.
TX734.L348 1999
641.5676dc21 99-14156

www.villard.com

Book design by Carole Lowenstein

v3.1

This book is dedicated to
Eleanor Lebewohl
and in loving memory
of her husband
Abe Lebewohl

FOREWORD

Picture 4

M Y BROTHER A BE S great passion in life was his restaurant. The store, as he always called the Deli, was his second home, his employees a second family. Abe loved good food, and he loved people; he was fortunate enough to have a profession that combined both of his great enthusiasms. When he wasnt at the Deli, he was visiting other restaurants under the guise of doing research. He never went on these fact-finding missions alone. A large clique of close friends, relatives, and employees were regular diners-out on his circuit.

As a social occasion, a restaurant meal with Abe was a somewhat jarring experience, in which the flow of conversation was repeatedly interrupted at a moments notice. For one thing, even at the fanciest restaurants, he considered the seat nearest the kitchen the best seat in the house. From that vantage point, he could occasionally sneak a peek at what was happening behind the scenes. Every time the kitchens swinging doors flew open, his attention would become riveted on the frenzy of food preparation therein, and conversation would come to an abrupt standstill, sometimes in mid-sentence. Further interruptions occurred because, as a well-known New York personality, he was frequently recognized and approached, not only by other diners but by the chef. Adding to the chaos were continual calls from the store (Abe loved his cell phone), because he encouraged his staff to consult him about even the most minor decisions. It was his loving hands-on perfectionism and involvement in every detail that made the Deli great. And sometimes those calls were from me; we regularly spoke on the phone four or five times a day.

Like everyone whos passionate about food, Abe was forever trying to lose a little weight. After he was shot, when the family was sitting shiva, one of his regular dining companions came up to me and said, I had lunch with Abe the day before he died. Its such a pity; he was on a diet, and he hardly ate anything. I know he would have wanted his last meals to be spectacular. I told him not to feel too bad. He was the fourth person to tell me he had had lunch with Abe that day. And I believe every one of them was telling me the truth.

Abes death was devastating to me; he was not only my brother but my closest and dearest friend. After he died, I felt bound by three major mandates to honor his memory. The first, of course, was to keep the restaurant open and maintain the legendary quality he had worked so hard to achieve. The second was to renovate the interior, a project that was very much on Abes agenda at the time of his death. And the third was realizing his dream of creating a Second Avenue Deli cookbook.

When his daughter, Sharon, his close friend Rena Bulkin, and I sat down to plan this book, we all agreed we wanted it to be not just a compendium of the Delis famous recipes but a tribute to Abes life and generosity of spirit. For those of you who knew himand I know he touched thousands of livesour cookbook will rekindle many warm memories. For those of you who never had the good fortune of having Abe in your lives, wed like you to meet him. And for Abie, my dear brother, who Im sure is looking down at us from Heaven, this book is for you.

J ACK L EBEWOHL

CONTENTS Abe with Eleanor INTRODUCT - photo 5

CONTENTS

Abe with Eleanor INTRODUCTION T HE S ECOND A VENUE D E - photo 6

Abe with Eleanor INTRODUCTION T HE S ECOND A VENUE D ELI C OOKBOOK is more - photo 7

Abe with Eleanor.

INTRODUCTION

Picture 8

T HE S ECOND A VENUE D ELI C OOKBOOK is more than a collection of a legendary New York restaurants cherished recipes. For many years, the Delis founder, Abe Lebewohl, talked about revealing the secrets of his traditional Jewish specialtieschicken soup with matzo balls, hearty cholent, grandmotherly gefilte fish, stuffed cabbage, and all the rest. But, tragically, in 1996, before he ever got the project under way, Abe was brutally murdered as he prepared to deposit the previous days earnings in an East Village bank.

Abe was an exceptional personexuberant, funny, compassionatea brilliant businessman and a great humanitarian. His death generated national television and radio coverage, as well as dozens of heartfelt editorials and obituaries in New York City newspapers. And his funeral was so widely attended that the Community Synagogue on East Sixth Street, where it took place, was filled far beyond its fifteen-hundred-seat capacity. The hundreds of people who could not even find standing room in the shul filled the entire street, building to building, between First and Second Avenues. Traffic had to be rerouted by police barricades, and every stoop and fire escape was crowded with mourners. Unable to hear the funeral service inside, they stood in silence for its duration to honor him.

Abewho fed every homeless person who walked into the Deli hungryhas been called the Jewish Mother Teresa. At his death, even those who knew and loved him best learned for the first time just how many people his life had touched. Because Abe never spoke about it, no one will ever know the extent of his charity, which embraced not only Jewish causes but also almost any person or group who ever asked for his help. Among the funeral mourners, we heard nuns telling a reporter, He was so good to us. Abes legendary generosity manifested itself in every conceivable arena. A tremendous enthusiast for any cause that moved him, he gave away mountains of food to politicians he supported, fed striking workers (when there was a strike at NBC in 1987, he provided sandwiches to the picketers every day for twenty-one weeks), and delivered trays of free food to a local Ukrainian travel agency in celebration of the Ukraines independence from the Soviet Union. Whenever anything moved or excited him, Abe sent food.

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