Iconic New York Jewish Food: A History and Guide with Recipes. This item is unavailable.Iconic New York Jewish Food: A History and Guide with Recipes

Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience...

No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz's deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson.

Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.

June Hersh is a former teacher and businesswoman who began her food writing career after retiring in 2004. She is the author of Recipes Remembered: A Celebration of Survival (Ruder Finn Press, May 2011), written in association with the Museum of Jewish Heritage; The Kosher Carnivore (St. Martin's Press, September 2011), a primer on how to cook kosher meat and poultry; and Yoghurt: A Global History (Reakiton Books, March 2021). Hersh served as editor and interviewer for Still Here: Inspiration from Survivors and Liberators of the Holocaust (www.stillherebook.com). June is a contributing writer for Westchester Magazine and various food blogs with a focus on Jewish cooking. Her books are available on her website (www.junehersh.com) and other online booksellers.