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A collection of new and selected poems by Mekeel McBride.

·A textile art book brimming with wit and humor·Many double-page photos illustrate the immense effort that is dedicated to each of Madame Tricot's installations·Second edition of the successful volume, now for the very first time in English With her unique artistic installations, Madame Tricot - real name Dominique Kaehler Schweizer - displaces the viewer into an illusory world of knitted delicacies. Her smokehouses, refrigerators, counters of sausage and cheese, and platters of vegetables and desserts are full of wit and irony. The knitted human heads and anthropomorphic specimens, on the other hand, confront the viewer with the breaking of taboos and surreal allusions. The installation-like staging represents a balancing act of fine art and virtuosic craftsmanship, and draws on the Eat Art movement of the 1960s. The work of the Swiss artist thus repeatedly awakens associations with the work of Daniel Spoerri, Dieter Roth and Fischli/Weiss.Text in English and German.

·A textile art book brimming with wit and humor·Many double-page photos illustrate the immense effort that is dedicated to each of Madame Tricot's installations·Second edition of the successful volume, now for the very first time in English With her unique artistic installations, Madame Tricot - real name Dominique Kaehler Schweizer - displaces the viewer into an illusory world of knitted delicacies. Her smokehouses, refrigerators, counters of sausage and cheese, and platters of vegetables and desserts are full of wit and irony. The knitted human heads and anthropomorphic specimens, on the other hand, confront the viewer with the breaking of taboos and surreal allusions. The installation-like staging represents a balancing act of fine art and virtuosic craftsmanship, and draws on the Eat Art movement of the 1960s. The work of the Swiss artist thus repeatedly awakens associations with the work of Daniel Spoerri, Dieter Roth and Fischli/Weiss.Text in English and German.

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SERIOUS EATS: "I got all misty-­eyed a few times, as the significance of such a New York icon was illustrated in word and image..." THE NEW YORK TIMES: "A book as overstuffed as Katz's pastrami on rye." A great visual record of how a restaurant runs, this first-ever book about Katz's Delicatessen indelibly captures the unique spirit and appeal of the Lower East Side classic. Timed to coincide with Katz's 125th anniversary, this special edition brings a bit of Katz's right into your own home. Located on the corner of Ludlow and East Houston, this NYC institution opened in 1888 and is the oldest and most beloved delicatessen in America. Famous for its mouth-watering pastrami and mouth-puckering pickles (as well as its traditional Friday evening hot dogs) Katz's has been serving Jewish comfort food to generations of hungry customers, from locals dropping in for their "usual" and tourists from around the world, to a veritable who's-who of celebrities and politicians whose visits are immortalized in hundreds of photographs along the walls. The 384 pages of this elegant and hefty tome contain over 600 striking photographs by Baldomero Fernandez: the people on both sides of the counter; the storied cutting stations; the distinctive signage; the remarkably small kitchen; and more. Part-owner Jake Dell reveals the deli's rich and compelling history, and discusses traditional Jewish deli foods, including the different preparations for pastrami and corned beef. Travel Channel star Adam Richman provides a very personal and evocative foreword. What you won't discover is what the little circles on the tickets mean. Baldomero calls them hieroglyphics. "What they mean and why they even use them, is still a mystery to me. That's just part of Katz's!" No need to be a New Yorker. This book will prove equally irresistible to both the regulars and to the uninitiated. Published in association with Glenn Horowitz Bookseller.

This whimsical look at the eccentric owners and the diverse characters who call Schwartz's Delicatessen in Montreal "home" offers a mix of social history and wicked humor, and tackles such issues as the debate over pastrami and smoked meat, language laws, and the perils of business expansion.

Armed with the fantasy of becoming the next hotshot Hollywood screenwriter, young Trent Nordhoff packs his bags and flees his home town of Wilkesburgh, Pennsylvania. Driving hell-bent for three days and nights, he ultimately touches down in the proverbial land of milk and honey—Los Angeles, baby!—where he settles into a dreary Hollywood apartment and an even drearier day job selling solar energy products by phone. What follows is a nine year odyssey as the budding scribe becomes caught up in the maelstrom that is Tinseltown: the ubiquitous shysters, gold-diggers, dealmakers, misfits, backstabbers, and an unending cavalcade of lustful women. Trent’s journey is a perilous fence-walk between sanity and insanity en route to distinction and prosperity—and Luigi’s Chinese Delicatessen vividly captures every sublime step and gut-wrenching stumble along the way.

The Chef'sChoice Commercial Electric Sharpener Model 323 is a cost effective alternative to sharpening services for small commercial kitchens, delicatessens and caterers. This professional 2-stage Diamond Hone knife sharpener for 20° class knives incorporates the most advanced technology from Chef'sChoice to sharpen both straight edge and serrated knives. It creates a novel long lasting edge of unprecedented sharpness in seconds. The unique 100 precent diamond-plated abrasive disks in Stage 1 remove the old edge and produce the first bevel in seconds. The revolutionary flexible abrasive disks in Stage 2 are made of a proprietary barber-strop-like polymer and sharpen serrated edges and polish straight edges to hair-splitting sharpness. A typical knife can be sharpened in 45 seconds and resharpened in just 15 seconds. This is a user friendly sharpening system with built-in precision angle guides that eliminate guesswork and produce consistently excellent edges every time. It safely sharpens the entire range of kitchen knives without ever detempering the blades. Color: Gray.

Experience the Mid-Atlantic States: from the hustle-bustle of New York with its delicatessens and Broadway shows, through Washington, the nation's historic capital to the Jersey Shore. Explore the antique stores of the Hudson River Valley, visit with the Amish and the Mennonites. Step back in time and explore the Civil War battlegrounds in the Heritage States. This is a region rich in culture, American heritage and boasts a wealth of some of America's finest inns and small hotels. 11 Regional Countryside Driving Itineraries and Descriptions of over 160 Places to Stay

 "Yowza!" exclaims Kara Richardson when she sees the handsome proprietor of the new delicatessen in town, Gabe Paolino--who soon expresses mutual interest. This would be the start of a perfect love story, except for one thing--Kara has vowed to stop dating until she feels God's leading. But when humorous circumstances send Kara and Gabe on a road trip to Florida, hope springs anew. Even with Kara's flirtatious coworker Tiffany--"a hyena in heels"--along for the ride, the uncouple begins a lively journey that could change their paths forever. This memorable, charming story of love's persistence captures the honor of waiting on God's timing, and the adventure of finding the perfect guy to not date.

Set in post-war London this novel explores territory that the author has made his own. It charts the lives and tensions of several Jewish families - Otto Khane, a Dachau refugee, delicatessen-keeper Isidore, Ben, a zealous Communist, Paul the reluctant Jew and his girl-friend, Julia.

Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more.An historical overview puts contemporary American Jews and their cuisine into context. Next, the main foods and ingredients of Jewish cuisine are explained. An interesting chapter on cooking practices follows. Chapters on holiday celebrations, eating out, and diet and health complete the overview. A chronology, glossary, resource guide, and selected bibliography make this an essential one-stop resource for every library.

A selective guide to the restaurants, delicatessens, coffee houses and bakeries of this interna-tionally famous San Francisco dining district. Includes tips on wine with definitions of both California and Italian wine types, glossary of food talk and 36 famous recipes.

Spanning the whole gamut of Mediterranean cooking - from France and Spain to Egypt and Turkey, this book presents over 200 recipes designed to show the versatility of the grains and greens available in supermarkets and delicatessens throughout the world.

Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more.An historical overview puts contemporary American Jews and their cuisine into context. Next, the main foods and ingredients of Jewish cuisine are explained. An interesting chapter on cooking practices follows. Chapters on holiday celebrations, eating out, and diet and health complete the overview. A chronology, glossary, resource guide, and selected bibliography make this an essential one-stop resource for every library.

Delicatessen, La Cité des Enfants perdus, Amélie Poulain... des entretiens exclusifs, des documents d'archives montrés pour la première fois, plus de 280 illustrations et photos de tournage inédites. Un ouvrage de référence sur le cinéma d'aujourd'hui.. Artisans du cinéma, Marc Caro et Jean-Pierre Jeunet ont donné naissance à des films uniques, à la fois surprenants et familiers, poétiques et insolites, raffinés et effrayants. Plongez dans leur magie au fil des entretiens de ce livre, riche d'illustrations inédites et de photos de tournage. Delicatessen, La Cité des enfants perdus, Amélie Poulain, Un long dimanche de fiançailles, redécouvrez leurs films cultes, leurs projets et leurs courts-métrages. Un ouvrage de référence pour tous les fans de leur univers comme pour les amoureux de cinéma.

Exploring the foods to be found at the delicatessen counter, the author takes us round the cold meats, sausages and cheeses, the oils, vinegars, dressings and sauces, herbs and spices, the teas and coffees, and explains where the foods come from, how they are processed, how they should be stored, and how they might be served. There are many recipes for such dishes as smoked quail eggs and mozzarella salad, mushroom souffles using dried fungi, etc.

In 1988, Florence Kahn opened her jewish delicatessen in Paris. Thankfully for lovers of Yiddish cuisine, who cannot make it all the way to Paris, she has chosen to share the centuries-old recipies with us, in this delightful traditional cookbook.Just like religious festivals, songs, or humor, cuisine is a constitutive part of the Jewish tradition. In this book, Parisian delicatessen-owner Florence Kahn shares with us century-old Yiddish recipes that not only feed the hungry, but also delight the soul. Classics of Jewish cuisine, including meals for religious holidays, are explained step-by-step and illustrated by mouth-watering photographs. Florence Kahn's easy-to-follow recipes unite the best of Yiddish traditions with a contemporary approach and show the diversity of Jewish cooking. The author's tips on recipes variations and her explanations about the origins of dishes are a great addition to the contents.Florence Kahn invites us to turn the pages of this book and discover the Rue des Rosiers - its soul, her store, and last but not least the enchanting wonders of Jewish gastronomy.

Whether it’s a pastrami on rye or a bagel with a schmear, America’s Great Delis, by Sheryll Bellman, explores the history and recipes of the country’s most beloved delis. From New York’s Lower East Side to Detroit and all points west, the delicatessen remains a quintessential part of the American landscape. In New York, as in much of America, lunch is synonymous with deli. Perfected in the early twentieth century by Eastern European Jewish immigrants, the deli, short for delicatessen, quickly won our hearts — and stomachs! From Barney Greengrass "The Sturgeon King" to Katz’s Deli, with their beloved slogan "Send a Salami to Your Boy in the Army," and the renowned Carnegie Deli, celebrity hotspot for generations, America’s Great Delis is the authoritative answer to all your noshing needs. Vintage photographs, menus, and signs complement the mouth-watering recipes made famous in delis across the country. Matzo ball soup, classic coleslaw, and cheesecake are just a few of the classic made-to-order tastes included for deli aficionados everywhere. Features: ·More than one hundred nostalgic deli photographs, historical food and deli details, and a guide to "deli speak." ·Recipes including Ben’s Kosher Noodle Kugel, Zingerman’s Hamentaschen, Ratner’s Potato Pancakes, Nate ‘n Al’s Corned Beef Hash, and many more. ·Famous delis such as 2nd Avenue Deli, Ratner’s, and The Stage Deli in New York, and Canter’s and Langers in Los Angeles, among others across the country.

In an L.A. delicatessen, a group of Brooklyn natives gets together to discuss basketball, boxing, the weather back east, and the Jewish gangsters of yesteryear. Meyer Lansky. Bugsy Siegel. Louis Lepke, the self-effacing mastermind of Murder, Inc. Red Levine, the Orthodox hit man who refused to kill on the Sabbath. Abe "Kid Twist" Reles, who looked like a mama's boy but once buried a rival alive. These are just some of the vibrant, vicious characters Rich Cohen's father reminisced about and the author evokes so pungently in Tough Jews.Tracing a generation of Jewish gangsters from the candy stores of Brownsville to the clubhouses of the Lower East Side--and, occasionally, to suites at the Waldorf--Cohen creates a densely anecdotal and gruesomely funny history of muscle, moxie, and money. Filled with fixers and schlammers, the squeal of tires and the rattle of gunfire, his book shatters stereotypes as deftly as its subjects once shattered kneecaps.