The Mile End Cookbook by Noah Bernamoff
Redefining Jewish Comfort Food from Hash to Hamantaschen

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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.

About Noah Bernamoff

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Husband-and-wife team NOAH BERNAMOFF and RAE COHEN are the owners of Mile End in Brooklyn, which they opened in January 2010 to critical acclaim. In January 2012, Noah and Rae will expand to a second location on the Lower East Side in Manhattan.

Author Residence: Brooklyn, NY.

Author Hometown: Montreal, CN, and New York, NY
Published September 4, 2012 by Clarkson Potter. 224 pages
Genres: Cooking, Religion & Spirituality. Non-fiction

Unrated Critic Reviews for The Mile End Cookbook

Publishers Weekly

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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 pas

Sep 03 2012 | Read Full Review of The Mile End Cookbook: Redefi...

By Emma Allen.

Sep 20 2012 | Read Full Review of The Mile End Cookbook: Redefi...

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