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The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen Hardcover – Sep 4 2012

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Product Details

  • Hardcover: 224 pages
  • Publisher: Clarkson Potter (Sept. 4 2012)
  • Language: English
  • ISBN-10: 030795448X
  • ISBN-13: 978-0307954480
  • Product Dimensions: 21 x 2.4 x 26.1 cm
  • Shipping Weight: 953 g
  • Amazon Bestsellers Rank: #120,099 in Books (See Top 100 in Books)
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Product Description


“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)

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.

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Most Helpful Customer Reviews on (beta) 26 reviews
15 of 15 people found the following review helpful
The Deli Oct. 23 2012
By wogan - Published on
Format: Hardcover
The Mile End Deli is an interesting place. This cookbook tells how it came about and pictures of the family. There are articles such as; how to love your knife so it will love you back, equipment needed, ingredients and how to slice smoked meat.

Much of the information in here is how to accomplish do it yourself deli - making your own beef salami, roast beef and chopped liver. The directions are very good and make these deli standards as easy as possible. Some of the ingredients are harder to find like; gribenes, and schmaltz. Pictures are included of some of the dishes. Pickled eggs, mushrooms and sour pickles are easy and turn out very nicely.

More experienced cooks would be the ones able to accomplish the dishes in this book, but this is a good way to learn about authentic Jewish deli cuisine. There are holiday entertaining menus, a list of resources and an index.
9 of 11 people found the following review helpful
Get it now! Nov. 2 2012
By Valerie Belli - Published on
Format: Hardcover Verified Purchase
Pickled Onions? Pickled Eggs? You don't need to go to their restaurant, you can do it yourself. Not Jewish? No worries, I'm a Russian/Italian Catholic and I love this book.
4 of 4 people found the following review helpful
Great pastrami! Dec 20 2014
By Conure fan - Published on
Format: Kindle Edition Verified Purchase
I only made one recipe from this - the pastrami. I didn't have enough time to fully cure it, but it was a huge success. The steaming trick is priceless. That recipe alone is worth the cost of the book.
3 of 3 people found the following review helpful
Jewish cookbook March 29 2013
By Chris - Published on
Format: Hardcover Verified Purchase
Great stories, great recipes. Most recipes call for large amounts, might be difficult to scale recipes down for 2 people. Being from Brooklyn and living in Colorado, where there are no decent Jewish delis, this is just what I needed. You may not be able to get all the ingredients where you live, may have to order some stuff on line. I just wish they had a recipe for bagels and bialys!
3 of 3 people found the following review helpful
Loved this cookbook Feb. 8 2013
By ListingDoor - Published on
Format: Hardcover Verified Purchase
Loved this book. It was like visiting your grandmothers and getting her secret recipes!! I am a catholic and love comfort food. Ms. Bernamoff has unbelievable recipes. I am glad they are now in a book and will shared with all of us who love to cook.
Thanks you!!!