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The Mile End cookbook : redefining Jewish comfort food, from hash to hamantaschen

Author: Noah Bernamoff; Rae Bernamoff; Michael Stokes; Richard Maggi
Publisher: New York : Clarkson Potter/Publishers : Melcher Media, ©2012.
Edition/Format:   eBook : Document : English : 1st edView all editions and formats
Database:WorldCat
Summary:
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  Read more...
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Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Bernamoff, Noah.
Mile End cookbook.
New York : Clarkson Potter/Publishers : Melcher Media, ©2012
(DLC) 2012013467
(OCoLC)784708366
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Noah Bernamoff; Rae Bernamoff; Michael Stokes; Richard Maggi
ISBN: 9780307954497 0307954498 1299176127 9781299176126
OCLC Number: 820839608
Description: 1 online resource (224 pages) : illustrations (some color)
Responsibility: Noah & Rae Bernamoff ; with Michael Stokes & Richard Maggi.
More information:

Abstract:

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.

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