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

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Smoked meat

    • twoyolks on October 14, 2013

      I didn't make this with a single whole brisket but used two brisket flats instead. I smoked it with hickory instead of oak (all I had available). Also, I forgot to add the spice rub until after smoking it. There was a small part of the center of one of the brisket pieces that did not cure completely. The predominant flavor ended up being that of the mustard seed. Based on the amount of effort required, I did not find the end result worth it.

  • Cranberry sauce

    • twoyolks on October 14, 2013

      The cranberry sauce was extremely tart. I did like the idea of pureeing part of the cooked cranberries to create a smoother sauce. The ingredient list is poorly ordered as the orange juice and orange zest are at different parts of the list which lead to me trying to zest an orange I had already juiced.

  • Applesauce

    • twoyolks on September 26, 2013

      I used McIntosh apples and this recipe made an extremely tart applesauce. That does let it work better with savory foods.

  • Blintzes

    • laurenlangston on July 09, 2016

      Everything about this recipe is wonderful except the yield -- this amount of batter made 11 crepes, 12 if you count the first throwaway one. I didn't end up using much more than half a stick of butter to cook them, so I'd say you can get away with using one teaspoon instead of two for each. For fruit on top I poured a cup or so of sour cherry preserves into the pan after I'd fried the blintzes, to heat it up. This was the right thing to do.

  • Brussels sprouts

    • twoyolks on December 30, 2012

      The best part about these are the Brussels sprouts. The apples and the walnuts are fun by the gorges but they don't really integrate with the Brussels sprouts into a cohesive dish. The sweetness from the apples and to honey overpowers the flavor of the Brussels sprouts. The instructions for roasting the Brussels sprouts do produce a very nice result.

  • Rye bread

    • twoyolks on October 14, 2013

      Asa note, I baked the bread in a loaf pan instead of free form as the recipe calls for. There's almost no rye flavor in the bread at all. The only flavor that indicates rye bread is the caraway seeds.

  • Challah

    • twoyolks on October 15, 2018

      In a not particularly warm kitchen, this rose extremely quickly. In a loaf pan, the oven spring made the bread look comically too tall and didn't bake quite all the way. The flavor was rich if a bit one note.

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Reviews about this book

  • Epicurious

    The collective effort in making Mile End a success and passion that drives the endeavor is evident in the pages, and one that's worth emulating at home.

    Full review
  • Joy the Baker

    Think: ultimate jewish comfort food meets amazing photography and great design

    Full review
  • Food & Wine by Naomi Duguid

    Rae and Noah’s confident, good-humored yet respectful presentation of Jewish comfort food, often tweaked to be livelier-tasting or just brought up to date, is very special.

    Full review
  • Serious Eats

    ...an impressively comprehensive cookbook on everything from the restaurant's famous Montreal-style smoked meat and belly-warming chicken soup to DIY sour pickles and rye bread.

    Full review

Reviews about Recipes in this Book

  • Soup mandel

    • Serious Eats

      the soup mandel dough doesn't firm up too much overnight in the fridge; a few hours of chilling should work just fine.

      Full review
  • Chicken soup and its variations

    • Serious Eats

      Because the broth is made from whole birds, the final soup rich is rich, silky, and jam-packed with chicken flavor. Saving the chicken meat for the soup is a great time-saver as well...

      Full review
  • Knishes

    • Serious Eats

      I found it frustrating that the recipe called for a food processor, stand mixer, potato ricer, and pasta machine. ...you could probably make these using a strong arm, a rolling pin, and a good knife.

      Full review
  • Roast beef

    • Serious Eats

      You can't cook from a deli cookbook without making some type of sandwich meat. Everything from the hot-to-cold roasting technique to the serving suggestions was pretty much perfect.

      Full review
  • Pickled horseradish

    • Serious Eats

      The directions to soak the horseradish in vinegar overnight before pureeing it mellowed the spice just enough to make for a well-balanced and bright condiment.

      Full review
  • Tsimis

    • Serious Eats

      Roasting the carrots indeed helped to temper the sweetness of the honey, and the sunflower seeds added welcome crunch. I found the roasting time a bit off: The carrots needed less time in the oven...

      Full review
  • Brussels sprouts

    • Serious Eats

      Candying the walnuts in honey was a neat trick, flavor-wise, as their sweet and slightly bitter flavor perfectly matched the caramelized sprouts.

      Full review
  • ISBN 10 030795448X
  • ISBN 13 9780307954480
  • Linked ISBNs
  • Published Oct 20 2012
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

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 con?t, sauerkraut, and soup mandel

SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-?lled doughnuts, ?ourless chocolate cake, honey cake, cheesecake, challah, rye

ALL THE CLASSICS: the ultimate chicken soup, ge?lte ?sh, 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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