Second Generation: 100 Hungarian and Jewish Classics Reimagined for the Modern Table

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

From the chef and owner of Agis 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 Agis Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. Hes 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 Yorks best kitchens.

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

Second Generationcovers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remediesthe 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 Generationis a testament to a grandmothers wisdom, cooking from the heart, and sharing it with the next generation.

Author Bio

Jeremy Salamonis the chef and owner of the beloved Agis Counter in Brooklyn, a 2022 pick for Bon Apptits Best 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. Hes been recognized by publications such asNew York Times, Food & Wine,Forbes, The New Yorker, Eater, Travel + Leisure, The Infatulation, and more. He lives in Brooklyn, New York, with his partner, Michael, and their cat, Sage. This is his first cookbook.