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

by Jeremy Salamon

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Hungarian Literature

240 pages, Hardcover

Published September 17, 2024

Reviews

[Books_the_Magical_Fruit · Rating 4 out of 5]

I love learning about different cultures, and finding new recipes is one of my favorite things to do. I was excited to learn more about Hungarian food—Jeremy Salamon is a second generation Hungarian Jew whose grandmothers on either side of the family were very good cooks. Jeremy grew up watching his grandmas cook, and a love of food was born. I really enjoyed reading the anecdotes/history of each dish at the top of every recipe. It’s all about the food, the memories and enjoyment of family, as is shown in each picture of a meal being enjoyed by everyone at the dinner table.

This has gorgeous photographs of mouth-watering food, and Salamon breaks each dish down into manageable steps. Some of these recipes look complicated, but you will be able to pull it off! The author includes traditional Hungarian recipes, as well as riffs on classics where he breaks away and experiments with something new. Some of the recipes I’m excited to try are the deviled eggs, chocolate cake, chicken paprikash and the interestingly-named “Nokedli in Chicken Broth with So Much Dill”….so much dill, y’all. You can’t make this and later be like, “That’s too much dill”—you were clearly warned beforehand. 😁

I want to go try out Jeremy’s Brooklyn restaurant, Agi’s Counter, the next time I’m in NYC. It has excellent reviews, and if you want to sample some of these dishes before you try your hand at making them yourself, make a reservation! It all looks delicious.

Thanks to NetGalley and William Morrow/Harvest for an advance copy. All opinions are my own.

[Karen Hancock · Rating 5 out of 5]

If you love Jewish food, as well as Hungarian food, you’ll want to pick up an excellent cookbook, Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table, by Jeremy Salamon, award winning chef and restaurateur, and Casey Elsas, a celebrated recipe developer. This cookbook is full of mouthwatering recipes that are passed down from generations, but modernized for cooks today. Many of the recipes included in this cookbook are traditional foods, but others are unique and new. Salamon has included stores of his childhood and how he learned to cook at the feet of his two grandmothers. The book is fun to read, and is well-written; it will keep readers interested in the stories, but also make readers very hungry and make them want to get into the kitchen and cook something amazing.

The recipes are written in the traditional manner with the ingredients listed first, followed by step-by-step instructions that make it easy for everyone – beginning to advanced cooks – to follow. And there are gorgeous, professional photographs of most of the dishes.

All told, this is one of those cookbooks that is well worth adding to any cookbook collection. It has enough good dishes to keep readers cooking for months. The recipes are definitely appealing and yummy.

Special thanks to NetGalley for supplying a review copy of this book.

[Em · Rating 4 out of 5]

Second Generation focuses on reinvented Hungarian and Jewish recipes. Jeremy Salamon intertwines his own memories and family history into the cookbook.

The sections are noshing, breads, biscuits, and crackers, soups, mains, companions, cakes and tortes, desserts, drinks, the pantry & remedies.

I really enjoyed how there are different guides to help people learn how to pronounce different words in Hungarian. The pictures in this book are very aesthetically pleasing. Each recipe includes a little blurb on the dish, ingredients, plating ingredients, little finishing touches to the dishes, instructions, wine pairings for the noshing, and little some recipes have cooking on certain tasks (for example boiling eggs) that would be helpful for beginners. The instruction are very clear and easy to understand.

I am excited to try some of these recipes. Like Körözött and cucumber buttermilk ranch This cookbook would be good for beginners and also more advanced home chefs. There are a lot of recipes that I do not see in other cookbooks.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

[penny shima glanz · Rating 4 out of 5]

This is a cookbook that is essentially a love letter to the beloved food influences in Salamon’s life, his grandmothers. Readers should take note of the word choices in the title: Hungarian and Jewish Classics are found within. They’re not Hungarian Jewish Classics, a significant distinction. You will find meat and dairy in the same recipe and even a few for pork.

This book pulls from Salamon’s Hungarian roots and yes, reimagines many of the recipes for the modern day. The photos are enticing, the little extra notes for ingredients, pairings, and other tips make it feel a bit like a family member’s lovingly marked up cookbook than one printed in this year.

Some recipes remind me of summer-time in Budapest and others of my mother-in-law’s favorite dishes. Many dishes are vegetarian (and/or kosher), such as Turnip Schnitzel and I can see myself eating all four servings of Nokedli Cacio e Pepe. Some dishes are likely possible with vegan dairy substitutions (Chicken Paprikash). If the reader has access to Lang’s The Cuisine of Hungary, there are as expected many similarities but fewer mouthwatering photos. Salamon’s book deserves a read, but it may not be the cookbook for every kitchen.

I received an eARC of this title from NetGalley in exchange for a review.

[Annie · Rating 5 out of 5]

Originally posted on my blog Nonstop Reader.

Second Generation is a lovely cookbook from the Hungarian and Jewish diaspora collected and curated by Jeremy Salamon. Released 17th Sept 2024 by Wm. Morrow on their Harvest imprint, it's 240 pages and is available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links.

Each recipe contains a description, background info/location/inspiration, ingredients in a bullet list sidebar, and prep/cooking instructions. Ingredients are listed with imperial (American) measurements. Ingredients will *mostly* be readily available in any well stocked grocery store in North America. Some ingredients, spices, and blends will necessitate a trip to an international/Eastern European type food store or online resources. The author utilizes some convenience and ready made ingredients, such as cream cheese and mayonnaise. The recipes are full of hints, tips, and tricks for the best results.

The author has also included a wonderful assortment of personal and family reminiscences from his family and growing up in the USA as a child of first generation parents.

The book is beautifully photographed throughout, in color, and most of the recipes are accompanied by one or more color photos. The food is professionally styled, attractive, and appetizing. Special dietary considerations (vegetarian, gluten free, etc are not noted in each recipe. Nutritional info is also not included.

Four and a half stars. It would be an excellent choice for public or school library acquisition, home use, or gift giving purposes.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Cherryl · Rating 5 out of 5]

"Second Generation" is a delightful cookbook by Jeremy Salamon, the chef and owner of Agi's Counter in Brooklyn. This collection of 100 classic Hungarian and Jewish recipes is reinvented for a new generation and showcases Salamon's passion for his heritage and family traditions.

The book offers a wide variety of dishes, from appetizers and main courses to desserts and pantry staples. Salamon includes helpful tips and techniques to make these recipes accessible to home cooks of all levels. The stunning photography and heartfelt stories that accompany the recipes add to the warmth and charm of this cookbook.

One of the standout features of "Second Generation" is its focus on Hungarian cuisine, which is not commonly explored in cookbooks. Salamon's unique take on traditional dishes such as Chicken Paprikash and Palacsinta is both refreshing and inspiring.

Overall, "Second Generation" is a wonderful addition to any cookbook collection, and it offers a heartfelt tribute to Salamon's family and cultural heritage. Whether you're a fan of Hungarian cuisine or simply looking to expand your culinary repertoire, this cookbook is sure to delight your taste buds and inspire you to create delicious, meaningful meals.

** ** Thank you to NetGalley and the publisher for providing a digital copy of this book in exchange for my honest review. **

[Jessica Hicks · Rating 3 out of 5]

Jeremy Salamon is the grandchild of Jewish immigrants from Hungary. I enjoyed learning about their experiences surviving WWII and how they came to be Americans! Jeremy loved growing up close to his grandmothers- they really connected over food. In this book, Jeremy reimagines his grandmas’ recipes for the modern American palate. I still found the food to be pretty dang heavy but I did enjoy trying some new things! Thank you for the gifted copy, Harvest.
🇭🇺
Here’s what I made:
🥚 “Mighty Fine” Chocolate Pudding- this had 6 whole eggs for only 4 servings which made it taste really eggy. Not too sweet and not as chocolatey as I like.
🍗 Good Ol’-Fashioned Chicken Paprikash- skin-on chicken thighs cooked in a quarter cup of oil makes this very filling. I did like the flavor of the caramelized onions cooked in all that paprika and the chicken was so tender.
🌿 A Messy Herby Potato Salad- tastes like potatoes and grass. I’m sure a more mature, refined palate would love it.
🥣 Cauliflower Mush- this blew me away! The last time I made cauliflower, eating it felt like punishment and now I know how to make it an absolute treat. This stuff is decadent. All cauliflower I get from CSA boxes going forward will be prepared in this way.

[Lynnie · Rating 4 out of 5]

I loved everything about this cookbook by Jeremy Salamon. Second Generation is exactly what the subtitle says - a collection of traditional Hungarian and Jewish dishes updated for today's ingredients and time limitations.

There are so many delicious recipes in this book, and I have bookmarked more than a dozen that I would like to try. I have been dreaming about the image of the Pogácsa in the pages - the ingredients are on my next shopping list.

Salamon's stories bring the recipes to life and I enjoyed learning about his traditions and his family through their dinner table. Salamon also lists substitutions when appropriate and shares beautiful photos of the food that made my stomach growl. I can't wait to start trying some of these dishes.

Thanks to William Morrow and NetGalley for the advanced reader copy. This book publishes on September 17, 2024

[Macy · Rating 4 out of 5]

Wonderful, wonderful, wonderful! The intro by the author was lovely and you can tell that the recipes were not just lists of ingredients to make some delicious things to eat, but infused with love. Some reminded me of my own grandmother's table, but in an updated, delicious and creative way. Made a few of the items and the recipes were easy to follow and enjoyable. Have a few more earmarked for the coming cooler weather and holidays. Oh and the brisket and shrimp paprikash were amazing! And if you’re in town or coming to town, visit his restaurant. It’s a delicious, tasty and truly wonderful experience.

I received a copy of this book from Netgalley.com in exchange for a fair and honest review

[Lu · Rating 4 out of 5]

Delightful, nostalgic and decadent

Growing up in a neighborhood with the heavy influence of Eastern Europeans and Jews, the recipes and stories made me miss the old neighborhood. Beyond my nostalgia, the food is delicious and you can tailor most of the recipes to your own tastes without losing much. Caution, by tailor, I mean substitute an oil, mayo, quantity, minor seasonings, and such. To completely change to one’s preference, is to lose the flavor of the culture. Although, if that’s your preference, C’est la vie! There aren’t any rules in food.

I’ve also eaten at Agi’s Counter, so this book is a welcomed look behind curtains peering in on how the magic happens. A few of these dishes will remain in my rotation. And now, I really do “have Agi’s at home!”

[Erika P. · Rating 5 out of 5]

Thank you so, so much to NetGalley and William Morrow for an advance copy of this wonderful book!

I love a good cookbook that weaves family into both the narrative and the recipes, and this cookbook did that for me. I don't know a ton about Hungarian Jewry, so I learned a lot through these recipes and the stories told. In particular, I'm excited to try the Korozott/Hungarian Pimento Cheese. As someone who adores pimento cheese, I can't wait to make this! Dill and Fennel Seed Cured Salmon? Sign me up.

I would highly recommend this to anyone who wants to give Hungarian cuisine a whirl, and to anyone looking to learn more about Jewish culture and cuisine as well.

[Mandi · Rating 5 out of 5]

Such a wonderfully executed cookbook.

Full of love, history, imagery, and so many wonderful recipes.

Thank you to NetGalley, William Morrow, Harvest, Jeremy Salamon and Casey Elsass for allowing me to have an ARC of this beautiful book!

[Sharon · Rating 4 out of 5]

What I liked: Thoroughly enjoyed the author’s family food reminisces, as I felt many similarities to my maternal grandparents.

What I disliked: Needed more photos. Wish there was a photo for every recipe.

[Kimberly Tierney · Rating 3 out of 5]

This is a beautifully curated collection of modernized Jewish and Hungarian staple recipes. The stories woven into each recipe introduction make you feel the love in each recipe before you even start gathering the ingredients.

[Mason · Rating 4 out of 5]

Thanks to Netgalley for providing me with an ARC in exchange for an honest review!

I’ve been reading a lot of cookbooks recently (tis the season) and I’ve noticed that a lot of the time, there will be a berth of empty space. No pictures, few instructions, little to no personal anecdotes…and thankfully, this book did none of the above! It’s a charming cookbook full of recipes I would actually use (and will, once I buy a copy). It’s aesthetically pleasing to look at and utilizes the page space well.

My only gripe is that for a book of Jewish recipes, there is a lot of pork in here—which means there are a lot of recipes I can’t cook or eat, as a Jew. So a large portion of the book is completely wasted on me. Otherwise, this is a great read and I highly recommend trying out some of the recipes!

[Karen · Rating 4 out of 5]

I didn’t get to spend a lot of time with this book (the library wanted it back) but I did find some intriguing recipes. I think I need to take it out again and really give it a detailed read.

[A. · Rating 1 out of 5]

Nothing in here I want to cook