The Mile End Cookbook: Redefining Jewish Comfort Food, from Hash to Hamantaschen

Noah and Rae Bernamoff. Clarkson Potter, $27.50 (224p) ISBN 978-0-307-95448-0
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. (Sept.)
Reviewed on: 09/03/2012
Release date: 09/04/2012
Show other formats
FORMATS
Hardcover - 978-0-307-95449-7
Open Ebook - 1 pages - 978-1-299-17612-6
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.