Second Generation

Regular price €34.99
Regular price €36.50 Sale Sale price €34.99
2024
A01=Casey Elsass
A01=Jeremy Salamon
Age Group_Uncategorized
Age Group_Uncategorized
appetizer
appetizers
appetizers cookbook
Author_Casey Elsass
Author_Jeremy Salamon
automatic-update
baking
based
basic
basic cookbook
best
best jewish gifts
Category1=Non-Fiction
Category=WBA
Category=WBAC
Category=WBB
Category=WBN
Category=WBV
Category=WQN
celebrations
celebrity
celebrity cookbook
celebrity cookbooks
chanukah
chanukah books
chanukah gifts
chef
chef gifts
coffee
comfort
cook
cook book
cook books
cookbook
cookbooks
cooking
cooking book
cooking books
cooking gifts
cooking recipes
COP=United States
country
country cookbook
day
Delivery_Pre-order
dessert
desserts
diet
dinner
drink
drinks
easter
easter gift for grandma
easter gifts for grandma
easter gifts for her
easter hostess gift
easter hostess gift ideas
easter hostess gifts
eastern
easy
easy cookbook
easy recipes
entertaining
eq_food-drink
eq_isMigrated=2
eq_new_release
eq_non-fiction
five
food
four
fried
generation
generations
german
gift
grandma
grandma cookbook
grandmother
her
holiday
home
hostess gift
hostess gifts
hosting
hungarian
hungary
israeli
israeli cookbook
jewish
jewish comfort food cookbook
jewish cookbook
jewish cookbooks
jewish gift
jewish gifts
jewish gifts for home
judaism
kosher
kosher cookbook
kosher cooking
Language_English
learning
libby
master
mediterranean
modern jewish cooking
mom
nonfiction
PA=Not yet available
party
passover
pasta
plant
plant based
Price_€20 to €50
PS=Forthcoming
recipe
recipe book
recipes
salad
sandwiches
sausage
seasonal
small
softlaunch
soups
table
teaching
three
vegetable
warm
year

Product details

  • ISBN 9780063317239
  • Weight: 785g
  • Dimensions: 187 x 232mm
  • Publication Date: 07 Nov 2024
  • Publisher: HarperCollins Publishers Inc
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.

Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.

In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.

Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.

Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn, a 2022 pick for Bon Appetit's Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He’s been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation, and more. He lives in Brooklyn, New York, with his partner, Michael, and their cat, Sage. This is his first cookbook.