| Edition |
First edition. |
| Description |
xxii, 216 pages, 8 unnumbered pages of plates : illustrations (some color), genealogical table, map ; 23 cm |
| Note |
Includes index. |
| Contents |
Foreword by Julia Moskin -- Map of the Volynia, Podolia, and Kiev provinces of the Russian Empire, around 1900 -- Introduction -- Ostropolia -- Lilly Zabar's meat borscht and flanken soup --- In transit and acclimating to America -- Lilly Zabar's chicken soup with matzoh balls (knaidlach) -- The begninning of Zabar's -- Cheese blintzes with blueberry sauce -- The war years -- Lilly Zabar's latkes (potato pancakes) -- After the war -- Lilly Zabar's sweet noodle kugel -- Life after Louis -- Zabar's nova cream cheese spread -- The 1960s culinary revolution and Zabar's evolution -- Eli Zabar's thumbprint cookies -- The epicurean emporium expands, 1970-84 -- Lilly Zabar's stuffed cabbage -- Trouble in gourmet paradise, 1985-95 -- Zabar's present tense -- Lilly Zabar's gefilte fish -- Epilogue: the future of Zabar's. |
| Summary |
"The fascinating, mouthwatering story (with recipes!) of the immigrant family that created a New York gastronomic legend: "The most rambunctious and chaotic of all delicatessens, with one foot in the Old World and the other in the vanguard of every fast-breaking food move in the city." -Nora Ephron. When Louis and Lilly Zabar rented a counter in a dairy store on 80th Street and Broadway in 1934 to sell smoked fish, they could not have imagined that five decades later their store would occupy half a city block and become a beloved, world-renowned mecca for quality food of all kinds. A passion for perfection, a keen business sense, cutthroat competitive instincts, and devotion to their customers led four generations of Zabars to create the Upper West Side shrine to the cheese, fish, meat, produce, baked goods, and prepared products that heralded the 20th-century revolution in food production and consumption. Lori Zabar-Louis's granddaughter-begins with her grandfather's escape from Ukraine in 1921, following a pogrom in which his father, a sister, and an uncle were killed, and his (illegal!) entry into the United States from Canada. She describes Zabar's gradual expansion, Louis's untimely death in 1950, and the passing of the torch to Saul, Stanley, and partner Murray Klein, who raised competitive pricing to an art form and added top-tier houseware and appliances to Zabar's shelves. She paints a delectable portrait of Zabar's as it is today-the intoxicating aromas, the crowds, the devoted staff-and shares behind-the-scenes anecdotes of the long-time employees, family members, eccentric customers, and celebrity fans who have created a uniquely American institution that honors its immigrant roots, revels in its New York history, and is relentless in its devotion to the art and science of selling gourmet food."-- Provided by publisher. |
| Subject |
Gourmet food industry -- New York (State) -- New York.
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Zabar's & Co. -- History.
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Families -- Biography.
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Zabar's & Co. (OCoLC)fst00545858
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Families. (OCoLC)fst01728849
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Gourmet food industry. (OCoLC)fst01762542
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New York (State) -- New York.
(OCoLC)fst01204333
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| Genre/Form |
Biographies. (OCoLC)fst01919896
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History. (OCoLC)fst01411628
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Biographies.
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Recipes.
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| Added Author |
Moskin, Julia, writer of foreword.
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| Other Form: |
Online version: Zabar, Lori. Zabar's New York, NY : Schocken Books, 2022 9780805243406 (DLC) 2021045946 |
| ISBN |
9780805243390 (hardcover) |
|
0805243399 (hardcover) |
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9780805243406 (ebk) |
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