Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs.
When Noah and Rae 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, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques.
In The Mile End Cookbook, 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.
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.