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Mile End Cookbook : Redefining Jewish Comfort Food from Hash to Hamantaschen (Hardcover) (Noah Bernamoff
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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, mackerelPICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken con?t, sauerkraut, and soup mandelSUMPTUOUS SWEETS AND BREADS: rugelach, jelly-?lled doughnuts, ?ourless chocolate cake, honey cake, cheesecake, challah, ryeALL THE CLASSICS: the ultimate chicken soup, ge?lte ?sh, corned beef sandwich, latkes, knishesWith 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.
The husband-and-wife team behind Brooklyn's acclaimed Mile End restaurant presents a modern collection of Jewish comfort food recipes that adds artisanal flares to such traditional dishes as brisket, borscht and potato pancakes while sharing advice on everything from baking challah to making quick and easy pickles.
Number of Pages: 224
Genre: Cooking + Food + Wine
Sub-Genre: Methods / Canning + Preserving, Regional + Ethnic / Jewish + Kosher, Specific Ingredients / Meat
Publisher: Random House Inc
Author: Noah Bernamoff & Rae Bernamoff
Street Date: September 4, 2012
Item Number (DPCI): 247-07-5077
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