"Chicago and Cleveland have the best corned beef. Detroit is tops for rye bread. The best smoked meat is in Montreal, and for pastrami, you can’t touch New York and L.A.
When it comes to Jewish delicatessen, 30-year-old David Sax is the go-to guy. A longtime deli aficionado, the annoyingly trim Sax spent three years eating his way through more than 150 Jewish delis to research 'Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of Jewish Delicatessen,' a wistful, riotously funny paean to this quintessential slice of American Jewish history.
The book, which will be published in October by Houghton Miflin Harcourt, is a delicious romp through a fast-disappearing world."
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