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.

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!

This was such a good cook book with so many amazing recipes. I love how they are cultural and they had a lot of description and they all looked so yummy. The few that I made were delicious and I can’t wait to make more!


Thank you to NetGalley, to the author, and to the publisher for this complementary ARC in exchange for my honest review!!!

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.

Thank you for the opportunity to review! I loved the framing of the narratives here - and have enjoyed the recipes that I've tried so far. My mom and I are planning on trying more for some upcoming holiday meals. The framework is super helpful in using these to integrate tradition in a fitting way - love the attitude!

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.

This book was This was a great book.I learned a lot about this culture.I like how the author explained why he wrote this book. I'm coming to New York.And maybe I'll make a stop over to his restaurant. I like how he divided the chapters.And then he explained the different dishes. Some of the r Recipes. Add modern american twist to T H e m. I have an original Cookbook from H UN GAR I. AN. My.
Grandmother bought me this book. This woman had a cooking show in florida. I still have the pocket brings back a lot of memories. I think cooking through your heritage.It really Ties people together. You learn from your mother undergroundmother as well and they tell stories how these recipes came about. It's important.
To have these memories.

Fantastic cookbook filled with beautiful pictures and recipes I can't wait to try. I'm constantly asked about the best cookbooks in our library and I can't wait to recommend this one to patrons. The ingredients are simple enough for most to buy/find at a food pantry and the instructions for many recipes are easy to follow. Can't wait to make something from this one!

"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.

This was such an awesome find. My husband is Hungarian and Jewish and this cookbook is pretty much a compendium of all his favorite foods that he can't find anywhere. He was so happy to hear about the dishes and they brought up many memories for him and made him feel more connected to his ancestors.
The background info and photos are great as well. Love that this is keeping traditions alive with a new twist.

The photography is amazing, however a bulk of the recipes are things I cannot eat. That said, there are a few I can have that I am very excited to make (Hello Styrian Pumpkin Soup!)

My favorite cookbooks are ones that give me a glimpse into someone else's world. The colors, images, and recipes in Second Generation certainly do that, and they feel like a cozy hug on a cold day. The thoughtful details, like photos of tiles and family connections, warmed my heart. When it comes to the food, the recipes are clear and I've already bookmarked 10 that I'm excited to try soon!

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

A stunning tribute to his Jewish grandmothers. Jeremy Salomon presents traditional Hungarian and Jewish recipes with his own unique twists.

Photography is lovely. The recipes seem for seasoned cooks and chefs. Seem somewhat complicated to prepare for a beginner.

The value of this book is in the heritage it preserves .

Jeremy Salamon and Casey Elsass manage to pull off the seemingly impossible task of taking classic recipes passed down over generations, and modernizing them, without losing sight of the original recipes. This was a beautiful book which honored his family and traditions passed down over the years. Thank you to the publisher and Net Galley for the ARC in exchange for my honest review.

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!

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 delicious. 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.

If there was a ghostwriter for this book, give them a raise. One Taylor Swift reference is kind of flabby, but it's roughly expected for a gay millennial. The writing is sweet and compelling. The recipes look appealing and fun, and many of them aren't too complicated to execute (the bay leaf cream cake sounds really delicious). The section on broths and condiments section is useful, the recipes are well written and include useful advice. My absolute favorite part is the centerfold photo.

A gorgeous book the recipes brought me home to my childhood my grandmas house.The photography is gorgeous I can’t wait to share these recipes with my family.#netgalley #SecondGeneration.

Though I am not Jewish, I still have Hungarian roots, and many of these recipes hit home for me. I am so thankful to the publisher, Netgalley, and Jeremy Salamon for granting me advanced access to this gorgeous collection before it hits shelves on September 17, 2024.