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

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. <br><br>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. <i>The Mile End Cookbook</i> 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.<br><br>For every occasion, mood, and meal, these are recipes that any home cook can make, including:<br><br>SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel<br><br>PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel<br><br>SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye <br><br>ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes<br><br>With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ &amp; Daughters, plus holiday menus, Jewish cooking has never been so inspiring.<br>