BernBaum's: Recipes from Fargo's Nordic Jewish Deli

When BernBaum’s opened in Fargo, North Dakota, it created an unusual cultural intersection: a Jewish-Nordic deli whose blended traditions quickly became part of the city’s Upper Midwestern landscape. This cookbook carries that character forward with recipes meant to be cooked and understood.

Co-founder Andrea Baumgardner, a Fargo native and veteran of the California fine-dining scene, offers detailed guidance rooted in her years as a professional cook. Her bagel method occupies eight pages, supported by photo sequences on kneading and shaping, and many other dishes receive the same clarity.

Classic deli preparations—knishes, chopped liver, matzo ball soup—share space with modern combinations such as shakshuka focaccia and vegan mocha–tahini cookies. Nordic and regional influences shape recipes like Icelandic kleinur, lamb meatloaf served with lingonberry jam, and wild rice porridge. Although the cooking draws on Jewish traditions, Baumgardner does not organize the book around kosher practice.

What emerges is a grounded portrait of a restaurant and its community, expressed through recipes designed for serious home cooks.

Hardcover. Color photographs throughout.