Katz's Deli: Autobiography of a Delicatessen

"I'll Have What She's Reading: a book as overstuffed as Katz's pastrami on rye." - Florence Fabricant, The New York Times "I got all misty-eyed a few times, as the significance of such a New York icon was illustrated in word and image... The book teems with intimate stories and humorous anecdotes, c [...]
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"I'll Have What She's Reading: a book as overstuffed as Katz's pastrami on rye." - Florence Fabricant, The New York Times "I got all misty-eyed a few times, as the significance of such a New York icon was illustrated in word and image... The book teems with intimate stories and humorous anecdotes, capturing the many people who have made Katz's an institution since 1888." - Jacqueline Raposo, Serious Eats "Intimate, beautifully composed photos showcase the main dining room, but also the back-of-house operations like pickling, meat-cutting and restocking. The book doesn't just offer up food porn shots of pastrami, corned beef and pickles, though there are plenty. It's also a valentine of sorts to the 103 women and men who keep Katz's going..." - Michael Kaminer, New York Daily News A New York City classic since 1888, Katz's Deli is the oldest and most beloved delicatessen in America. Famous for its mouth-watering pastrami, Katz's has been serving Jewish comfort food to generations of locals dropping in for their Friday night "usual," tourists from around the world, and a veritable who's-who from celebrities to politicians whose visits are immortalized on the photo-filled walls. A great visual record of how a restaurant runs, this special edition brings a bit of Katz's Deli right into your own home. While Katz's recipes remain a family secret, hundreds of color photographs document the unique character of Katz's Deli - people on both sides of the counter, the storied cutting stations, the remarkably small kitchen, and more. Travel Channel star Adam Richman provides a personal and evocative foreword, while part-owner Jake Dell reveals the deli's rich and compelling 125-year history and apprises the unenlightened about traditional Jewish foods at the core of Katz's culinary offerings, including pastrami, corned beef, full- and half-sour pickles. No need to be a New Yorker. This book is as irresistible to the long-time regulars as it is to the uninitiated who have yet to walk across the famous sawdust-covered terrazzo floor, ticket in hand.