Parameter
- 224 Seiten
- 8 Lesestunden
Mehr zum Buch
When Noah and Rae Bernamoff opened their tiny Brooklyn restaurant, they aimed to share the classic Jewish comfort food of their childhood, updating traditional dishes with fresh ingredients and from-scratch techniques. Their cookbook celebrates new Jewish cooking with over 100 soul-satisfying recipes and stunning photographs. The Bernamoffs reminisce about cooking with family and the traditions that inspire recipes like blintzes with seasonal fruit compote, chicken salad with fresh gribenes, veal schnitzel with pickled green tomatoes, and cinnamon buns made from challah dough. They also highlight homemade delicatessen staples, offering recipes for pickling, preserving, and smoking various ingredients. The collection includes a variety of dishes for every occasion, such as smoked and cured meats like brisket and lox, pickles and condiments like sour pickles and horseradish cream, sumptuous sweets like rugelach and flourless chocolate cake, and classic dishes like chicken soup and latkes. With insights from culinary experts and holiday menus, this cookbook makes Jewish cooking more accessible and inspiring than ever.
Buchkauf
The Mile End Cookbook, Rae Bernamoff, Noah Bernamoff
- Sprache
- Erscheinungsdatum
- 2012
- Einband
- (Hardcover),
- Buchzustand
- Gebraucht - Gut
- Preis
- € 7,79
Keiner hat bisher bewertet.
- Titel
- The Mile End Cookbook
- Untertitel
- Redefining Jewish Comfort Food from Hash to Hamantaschen
- Sprache
- Englisch
- Autor*innen
- Rae Bernamoff, Noah Bernamoff
- Verlag
- Clarkson Potter
- Erscheinungsdatum
- 2012
- Einband
- Hardcover
- Seitenzahl
- 224
- ISBN10
- 030795448X
- ISBN13
- 9780307954480
- Reihe
- Kategorien
- Schlagwörter
- Kochbücher, USA, Essen, Geschenke für Frauen, Jüdische Literatur, Fleisch, Brooklyn, Jüdische Kultur, Fermentation
- Beschreibung
- When Noah and Rae Bernamoff opened their tiny Brooklyn restaurant, they aimed to share the classic Jewish comfort food of their childhood, updating traditional dishes with fresh ingredients and from-scratch techniques. Their cookbook celebrates new Jewish cooking with over 100 soul-satisfying recipes and stunning photographs. The Bernamoffs reminisce about cooking with family and the traditions that inspire recipes like blintzes with seasonal fruit compote, chicken salad with fresh gribenes, veal schnitzel with pickled green tomatoes, and cinnamon buns made from challah dough. They also highlight homemade delicatessen staples, offering recipes for pickling, preserving, and smoking various ingredients. The collection includes a variety of dishes for every occasion, such as smoked and cured meats like brisket and lox, pickles and condiments like sour pickles and horseradish cream, sumptuous sweets like rugelach and flourless chocolate cake, and classic dishes like chicken soup and latkes. With insights from culinary experts and holiday menus, this cookbook makes Jewish cooking more accessible and inspiring than ever.