Author Talk: Jeremy Salamon, "Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table"

Join Darien Library and Barrett Bookstore for an engaging evening with Jeremy Salamon, the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn. Recognized as one of Bon Appétit’s Best New Restaurants in 2022 and a 2023 Michelin Bib Gourmand award recipient, Agi’s Counter showcases Jeremy’s culinary expertise and heritage.

Jeremy Salamon began his career working under celebrated chefs in renowned restaurants such as Locanda Verde, Prune, Buvette, and Via Carota. He went on to become the executive chef of Manhattan's the Eddy and Wallflower. His culinary talents have been recognized by major publications including the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, and the Infatuation.

Don’t miss this opportunity to hear from a celebrated chef and take home recipes that blend tradition with innovation. 

About the Book

This book features 100 classic Hungarian and Jewish recipes reimagined for a new generation. Inspired by his grandmothers, Agi and Arlene, Jeremy honors his heritage by updating traditional dishes with a modern twist, using seasonal, market-driven ingredients and his technical expertise.

Second Generation brings you recipes like Meggyleves (Sour Cherry Soup), Agi’s Counter favorites like the Tuna Melt and Chilled Buttermilk Borscht, and innovative dishes such as Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms. The cookbook covers mains, sides, desserts, drinks, noshes, pantry staples, and remedies, all made accessible for home cooks of any skill level.

About Jeremy Salamon

Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn, a 2022 pick for Bon Appétit’s Best New 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. He’s been recognized by publications such as theNew York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, and the Infatuation, and more. He lives in Brooklyn, New York, with his partner, Michael, and their cat, Sage. This is his first cookbook.