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13 of 13 people found the following review helpful
TOP 500 REVIEWERon October 23, 2012
Format: Hardcover
The Mile End Deli is an interesting place. This cookbook tells how it came about and pictures of the family. There are articles such as; how to love your knife so it will love you back, equipment needed, ingredients and how to slice smoked meat.

Much of the information in here is how to accomplish do it yourself deli - making your own beef salami, roast beef and chopped liver. The directions are very good and make these deli standards as easy as possible. Some of the ingredients are harder to find like; gribenes, and schmaltz. Pictures are included of some of the dishes. Pickled eggs, mushrooms and sour pickles are easy and turn out very nicely.

More experienced cooks would be the ones able to accomplish the dishes in this book, but this is a good way to learn about authentic Jewish deli cuisine. There are holiday entertaining menus, a list of resources and an index.
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9 of 10 people found the following review helpful
on November 2, 2012
Format: HardcoverVerified Purchase
Pickled Onions? Pickled Eggs? You don't need to go to their restaurant, you can do it yourself. Not Jewish? No worries, I'm a Russian/Italian Catholic and I love this book.
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3 of 3 people found the following review helpful
on February 8, 2013
Format: HardcoverVerified Purchase
Loved this book. It was like visiting your grandmothers and getting her secret recipes!! I am a catholic and love comfort food. Ms. Bernamoff has unbelievable recipes. I am glad they are now in a book and will shared with all of us who love to cook.
Thanks you!!!
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3 of 3 people found the following review helpful
on December 10, 2012
Format: HardcoverVerified Purchase
This is a wonderful Jewish cookbook, almost as good as Grossinger's which is out of print. It is traditional but updated.
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2 of 2 people found the following review helpful
on February 7, 2013
Format: HardcoverVerified Purchase
Cute, darling, lovely...you'll fall in love with the owners of Mile End as much as their mouth watering recipes. Nothing is overly technical, but everything looks delicious. I'm building a backyard smoker because of this book. I will master the Montreal smoked meat (and enjoy the challenge too!). A must buy. Everyone I've shared this book with has ran out and bought a copy immediately.
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3 of 4 people found the following review helpful
on January 5, 2013
Format: HardcoverVerified Purchase
This book contains all the recipes I ever wished my bubby had passed on to me. You can always get Second Helpings Please! but that one falls short of the foods of my early childhood memories: when I was old enough too sit on a stool at Schwartz's next to my dad and enjoy a sandwich, pickle, fries and cherry coke on a Saturday afternoon after closing the schmatta shop on Chabanel. It also contains all the goodies you wished you had at your Passover Seder table when comparing notes with friends after the fact.

It's also a life saver for any North American's in Israel where, strangely enough, there aren't any proper deli's.
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1 of 1 people found the following review helpful
on March 29, 2013
Format: HardcoverVerified Purchase
Great stories, great recipes. Most recipes call for large amounts, might be difficult to scale recipes down for 2 people. Being from Brooklyn and living in Colorado, where there are no decent Jewish delis, this is just what I needed. You may not be able to get all the ingredients where you live, may have to order some stuff on line. I just wish they had a recipe for bagels and bialys!
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1 of 1 people found the following review helpful
on September 23, 2013
Format: HardcoverVerified Purchase
Love this book! These young people are really on to something. So much fun to read, gorgeous photos, great recipes.
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on May 3, 2013
Format: Kindle Edition
Here is a cookbook that I can say I really used and in less than a month made a lot of recipes from the cookbook. I gave it a 5 star because I think is filled with recipes you will make weekly.
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on December 21, 2014
Format: Kindle EditionVerified Purchase
I only made one recipe from this - the pastrami. I didn't have enough time to fully cure it, but it was a huge success. The steaming trick is priceless. That recipe alone is worth the cost of the book.
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