Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table

$33 · Offered by Kitchen Arts & Letters

This charming book comes from the chef-owner of Agi’s Counter, a small Brooklyn restaurant that is packed full of smart takes on traditional food from Hungary and from Sephardic Jewish cuisine. James Beard Award-nominee Jeremy Salamon, a veteran of many famous-name NYC restaurants, named Agi’s Counter for one of his grandmothers, who fled Budapest for America. As in Agi’s own kitchen, the food here isn’t kosher, but it’s good and hearty. It’s also enlivened by Salamon’s experience cooking in places like Prune and Via Carota. Among the many appealing dishes: Chicken liver mousse fortified with cream cheese and ruby port Radish kraut on cornmeal blini Pogácsa , a dill and cheddar yeasted biscuit which can be part of a mean breakfast sandwich Turnip schnitzel Coriander-crusted beef tongue Caraway Caesar salad Prune coffee cake Smart and appealing. Hardcover. Color photographs throughout

• Binding: Hardcover

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