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

Noah Bernamoff , Rae Bernamoff

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Book Description

Sept. 4 2012
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.

Frequently Bought Together

The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen + Jerusalem: A Cookbook + Plenty: Vibrant Recipes from London's Ottolenghi
Price For All Three: CDN$ 72.16

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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: 26 x 21 x 3.4 cm
  • Shipping Weight: 953 g
  • Amazon Bestsellers Rank: #84,549 in Books (See Top 100 in Books)

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) 4.7 out of 5 stars  21 reviews
13 of 13 people found the following review helpful
4.0 out of 5 stars The Deli Oct. 23 2012
By wogan - Published on
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 10 people found the following review helpful
5.0 out of 5 stars 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.
3 of 3 people found the following review helpful
5.0 out of 5 stars Jewish Traditional recipes Dec 10 2012
By Brunetta - Published on
Format:Hardcover|Verified Purchase
This is a wonderful Jewish cookbook, almost as good as Grossinger's which is out of print. It is traditional but updated.
2 of 2 people found the following review helpful
5.0 out of 5 stars Best Gift I've given Feb. 17 2013
By Jeri Schatz - Published on
Format:Hardcover|Verified Purchase
My friend adored this book and read it from cover to cover. She said she was filled with happy memories while reading this cookbook.
2 of 2 people found the following review helpful
5.0 out of 5 stars Loved this cookbook Feb. 8 2013
By Mark - 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!!!

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