The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen

Overview

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 ...

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The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen

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Overview

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 confit, sauerkraut, and soup mandel

SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye

ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, 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.
 

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  • The Mile End Cookbook
    The Mile End Cookbook  

Editorial Reviews

Publishers Weekly
This debut cookbook melds old school kosher food with a modern finesse, bringing the idea of “kosher delicatessen” into the 21st century. Hoping to prove that the Jewish deli is not a thing of the past, the Bernamoffs (who lived in Montreal but now reside in Brooklyn where they opened their deli) rely on classic recipes “from grandma” infused with new technique and palate to offer their restaurant meals in the convenience of the reader’s home. Broken into two sections, “Do-It-Yourself Delicatessen” and “To the Table,” the book enables readers to build the perfect delicatessen meal from the ground up. Providing recipes for a complete meal, at any time of the day, the Bernamoffs incorporate smoked meats and fish, pickles, garnishes, and condiments, bread and noodle-making, as well as dessert (e.g., honey cake and rugelach) into a small book filled with anecdotes and tips. With extra sections written by other food purveyors and vendors, e.g., “How to Love Your Knife So It’ll Love You Back” by Joel Bukiewicz (a Brooklynite knife-smith) or “An Ode to Pastrami” by Ken Gordon (owner of Kenny and Zuke’s Delicatessen in Portland, Ore.) give this book the quirky, hipster personality of its restaurant namesake. Perhaps slightly impractical for the average home cook (smoking meat is time consuming), this book will definitely serve those willing to put in the time and effort required for the perfect roast beef sandwich. (Sept.)
From the Publisher
“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)
Library Journal
Jewish deli food—chopped liver, lox, knishes, onion rolls, rugelach, and more—gets the gourmet treatment in this debut from the owners of Montreal-style Brooklyn deli Mile End (mileendbrooklyn.com). The book is in two parts: "Do-It-Yourself Delicatessen" (basic recipes for meats, fish, pickles, and condiments) and "To the Table" (recipes for finished dishes). Additionally, they offer holiday entertaining menus, profiles of other delis, and Montreal dining recommendations. The recipes are for serious cooks; Smoked Meat (a whole beef brisket) takes about two weeks to prepare, and Chicken Soup add-ins (Matzo Balls, Kreplach, and Egg Noodles) are all made from scratch. VERDICT Interesting writing and beautiful photography make this a worthwhile read.
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Product Details

  • ISBN-13: 9780307954480
  • Publisher: Crown Publishing Group
  • Publication date: 9/4/2012
  • Pages: 224
  • Sales rank: 297,502
  • Product dimensions: 8.34 (w) x 10.10 (h) x 0.92 (d)

Meet 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. 
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Read an Excerpt

Matzo

4 ¼ cups sifted all-purpose flour, plus more as needed
1 teaspoon Diamond Crystal kosher salt, plus more to top the matzo (optional)
2 tablespoons canola oil
3/4 cup plus 1 tablespoon warm water

Preheat the oven to 500°F and place a pizza stone (ideally) or a 10-by-15-inch baking sheet on the bottom rack.

In a large bowl, mix together all the ingredients until they come together to form a dough. If the dough is sticky, add a bit more flour.

Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you reach the minimum setting. (Or you can simply roll the dough as thinly as possible with a rolling pin.) Repeat with the remaining dough pieces.

Trim the flattened dough pieces so that they will fit snugly onto the pizza stone or baking sheet. Use a fork to prick holes in the surface of the dough. For salted matzo, brush or spray the dough surface lightly with water and sprinkle with salt.

Carefully slide the pieces of dough onto the pizza stone or baking sheet. Bake until the surface of the matzo is golden brown and bubbly, 30 seconds or so. Using tongs, carefully f lip the matzo pieces and continue to bake until the other side is browned and lightly blistered. (Keep careful, constant watch to keep the matzo from burning; the exact cooking time will vary from oven to oven, and will get a little longer with each subsequent batch.)

Makes about 8 large sheets

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