James Beard Award Winner: A cultural history and culinary travelogue from "the M.F.K. Fisher of pickled meats" (A. J. Jacobs). David Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen. David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself-how it's made, who makes it best, and where to go for particular dishes-and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.
"David Sax is the M. F. K. Fisher of pickled meats. After Save the Deli, you'll never take a pastrami sandwich for granted again. You'll also be moved by Sax's wonderful portrayal of the folks behind the counters, and their fascinating thoughts on cultural identity, the relentless passage of time-and, of course, kreplach."
A. J. Jacobs, author of The Know It All, The Year of Living Biblically, and the forthcomin
"What if they gave a pastrami on rye and nobody came? Unthinkable? That's what you think. David Sax knows better, and traces the history of the American (and Canadian. And British!) deli-its arrival, its rise, its potential fall, its possible salvation-with passion, humor, chutzpah, and tam. Enjoy."
Ellis Weiner, coauthor of Yiddish with Dick and Jane and Oy! Do This, Not That
"Nobody this young should be so smart or know so much about delicatessens. He may go down in history as a Jewish hero, the man who saved rye bread. The kid knows how to eat and he knows how to write. You can't ask for more than that, although a glass of cream soda is always nice."
Alan Richman, author of Fork It Over: The Intrepid Adventures of a Professional Eater
