The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen (Hardcover)
WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood.
Using their grandmothers recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. "The Mile End Cookbook" celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that's never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
For every occasion, mood, and meal, these are recipes that any home cook can make, including:
SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel
PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken con t, sauerkraut, and soup mandel
SUMPTUOUS SWEETS AND BREADS: rugelach, jelly- lled doughnuts, ourless chocolate cake, honey cake, cheesecake, challah, rye
ALL THE CLASSICS: the ultimate chicken soup, ge lte sh, corned beef sandwich, latkes, knishes
With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
About the Author
NOAH AND RAE BERNAMOFF opened Brooklyn s Mile End Delicatessen in 2010. "The New York Times" dubbed it a loving tribute to the deli tradition, and Zagat and "New York" magazine voted it New York s best deli. Originally from Montreal and New York, respectively, Noah and Rae now live in Park Slope."
“With The Mile End Cookbook, Noah and Rae seamlessly reinvent the recipes of our ancestors in a style that’s at once thoroughly modern and truly authentic. These are the cravings of our people —past, present, and, thanks to Mile End, of future generations, too. Delicious, thoughtful, and utterly satisfying. L’Chaim!” –GAIL SIMMONS, AUTHOR OF TALKING WITH MY MOUTH FULL: MY LIFE AS A PROFESSIONAL EATER
“At long last my grandma’s Eastern European food gets the great chef treatment at Mile End. It’s the real deal, only—Grandma and Ma please forgive me—maybe better. Happily and deliciously hamische. No more calls home with desperate pleas for that seder-saving brisket secret (burn the onions!).”–PETER KAMINSKY, AUTHOR OF CULINARY INTELLIGENCE: THE ART OF EATING HEALTHY (AND REALLY WELL)