Save the Deli

USA Today “Pastrami gets its day in the sun”

 

Just got a link sent my way for a great mention by Bob Minzesheimer in USA Today’s Book Buzz about the upcoming book.

Noshing on knishes: Weighing in at 160 pounds, 5-foot-9 author David Sax looks too lean to have spent two years eating pastrami, brisket, knishes, blintzes and chopped liver — all in the interest of research. Sax’s Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of Jewish Delicatessen, will be published Oct. 19 by Houghton Mifflin. At lunch last week — at New York’s 2nd Avenue Deli — Sax said he tried to limit himself to small portions, “more of a grazing nosh than a gargantuan fress.” Sax, 29, a Toronto native who lives in Brooklyn, calls traditional Jewish delis “an endangered species” because of diet, assimilation and economics. But on a cross-country search, he found good eats not only in New York, Miami and Skokie, Ill., but in Salt Lake City as well.

Thanks Bob!

Just knowing how many people are going to read this tomorrow, as they open their hotel doors, warms my heart.  That 160 lbs number is a hopeful estimate.  I try and avoid scales as best I can.

 READ THE WHOLE ARTICLE HERE

7 Responses to “USA Today “Pastrami gets its day in the sun””

  1. David Tabak Says:

    Congratulations. I am thrilled by the appearance of this book. But I can’t wait until October. Where in Skokie, Illinois can you get perfect pastrami? I have been looking for 21 years.

  2. Randy Shiner Says:

    David – Congratulations on the book. Check out my blog…and please put it on your blogroll, if you don’t mind. I’ll add yours to mine right now.

  3. Jane Johnston Says:

    What David Tabak said above on June 25: Where in Skokie, IL??! People need to know.

  4. David Sax Says:

    The title of the book says the “Search for Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen”…but in some places it’s wonderful pumpernickel, sublime corned beef, and killer rugelach. Kaufman’s in Skokie is where you’ll get that.

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