But for eaters who’d rather not wait for artisan deli practices to trickle down, The Artisan Jewish Deli at Home is chockablock with recipes. Befitting the book’s artisan slant, a few of the recipes call for something of a time commitment, such as the roasted onion-poppy seed bialys, which require the usual rising and resting required for making bread. But the majority of recipes sound eminently doable: I’ve already dog-eared the page featuring a Hungarian egg salad with anchovies.
Recipe for whitefish salad also included.