---
product_id: 2898666
title: "The Artisan Jewish Deli at Home Hardcover – September 3, 2013"
brand: "nick zukinmichael zusman"
price: "A$1072"
currency: AUD
in_stock: true
reviews_count: 10
url: https://www.desertcart.com.au/products/2898666-the-artisan-jewish-deli-at-home-hardcover-september-3-2013
store_origin: AU
region: Australia
---

# The Artisan Jewish Deli at Home Hardcover – September 3, 2013

**Brand:** nick zukinmichael zusman
**Price:** A$1072
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Artisan Jewish Deli at Home Hardcover – September 3, 2013 by nick zukinmichael zusman
- **How much does it cost?** A$1072 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/2898666-the-artisan-jewish-deli-at-home-hardcover-september-3-2013)

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- nick zukinmichael zusman enthusiasts

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## Description

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## Images

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## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    When in doubt, weigh the ingredients - even water.
  

*by S***W on Reviewed in the United States on March 13, 2018*

I read the reviews which are critical about the amount of ingredients in volume. The recipes came from many chefs and I think the author wants to preserve the original recipes whether by volume or weight. I subscribe to measuring by weight and adjust by personal taste and preferences.The most important seasoning is salt. I now know that 1 T salt strength is not the same by different brands. One T Diamond Crystal kosher salt is 1/2 T table salt or sea salt and a bit less than 1 T Morton Kosher salt. But by weight, all type of salts is practically the same strength by weight.Same thing for flour. 1 C flour scoop the measuring cup and level method (Julia Child's method)  is heavier than the scoop the flour with a scoop into the measuring cup then level (other baker's method). The Julia Child's method, 1 C bread flour weighs 150 gr, the other method yields 130 gr. I think the recipe for the Deli rye bread, the baker needs to use the Julia Child's method because the recipe calls for 4 C  or 600 gr  bread flour. I started out with 4 C or 520 gr bread flour. The dough was extremely wet. I slowly added another 80 gram flour, the dough became manageable. Still wet but with rye flour it was the correct consistency.If you can stick with the weight measurement, I think you can follow all of the recipes and have reasonable success. I am not Jewish but have tried many rye bread recipe to judge whether a recipe would work. The loaf came out beautifully. This recipe is a keeper.To me, the recipe instructions are easy to understand. It is a wonderful book. I had a heck of time getting a hard copy.  A used copy is about $150 -1,700 currently. It's like a conspiracy.The kindle version is good. I always print out a copy and write notes on it for future reference.

### ⭐⭐⭐⭐ 







  
  
    Great read but can’t change font.
  

*by I***R on Reviewed in the United States on September 28, 2020*

I cannot change the fonts in this book on my IPad Pro 11.  I tested whether I could change fonts in other books and I can.  I find the default font is not bold enough.  On the other hand, having grown up in Crown Heights, Brooklyn, I love the content which brings me back to my childhood and inhaling deeply the delicious scent of our “appetizing” store as I purchased an eighth of a pound of nova lox, herring in cream sauce “heavy on the onions”, a whole sour pickle and tomato and our bagels and bialys.

### ⭐⭐⭐⭐⭐ 







  
  
    outstanding!
  

*by J***A on Reviewed in the United States on September 15, 2013*

This book is filled with foolproof recipes for so many of our favorites.  For years I'd been scouring the web for what "seemed" liked the perfect stuffed cabbage or rugelach, and now every Jewish food recipe I'll ever need is in this one book.I was a recipe tester for this book and blown away at how easy the recipes were to follow, and how great everything came out!  The above mentioned stuffed cabbage ("cabbage rolls" in the book) are now a family favorite and the only recipe I'll ever need for this.  The chocolate-fig rugelach is the best.  Light crispy outside, tender flaky inside but not at all dry, figgy-chocolate filling, just great.Other favorites I've made from this book are the pickled onions, pickle relish, challah french toast, blintzes (the easiest crepe recipe ever!), the chicken salads, goulash, oh...and a potato latke recipe that you make in the food processor and pour the batter like pancakes.  SO much easier than the traditional method and with great flavor.  The traditional recipe is also in the book.  The ginger apple sauce in the book goes great with the potato pancakes.The chocolate dipped macaroons are also a winner.  Make sure to let the tops of the cookies get golden colored, that way you have that nice toasted-coconut flavor.I bought several copies of this book for family and need to buy a few more.  This is a great book.

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-03-03*