The Book Beat

Cooking, Food, Nutrition

$17.95

Freshman in the Kitchen: From Clueless Cook to Creative Chef

Author/Artist : Max and Eli Sussman
Publisher : Huron River Press
Freshman in the Kitchen: From Clueless Cook to Creative Chef

Chefs Max and Eli Sussman are products of their environment - a home in Huntington Woods with no junk food, no bottled salad dressing and a mother who cooked inventive meals from scratch nearly every night. The brothers went from sous chefs in their mom’s kitchen to revolutionizing the “cuisine” at their childhood camp to professional cooks to published cookbook authors.

Freshman in the Kitchen: From Clueless Cook to Creative Chef is a hip, thoughtful, good-humored primer for novice cooks - an idea that developed from Eli’s experience living at Michigan State University with roommates who had little clue how to cook while he whipped up accomplished meals with ease.

Offering recipes ranging from BBQ chicken and Ultimate Chocolate Fudge Cake to sushi and tzatziki in a manner that takes the mystery out of home cooking, Max, 25, and Eli, 23, provide clear step-by-step instructions (boiling pasta), explanations about cooking tools (choosing the right knife) and techniques (how to clean leeks), time requirements, tips for buying locally produced food - and savvy, humorous, personable commentary.

While writing the book, the brothers - who shopped their concept to only two publishers before landing a deal just a year ago - bounced e-mails and phone calls between Eli in Los Angeles, where he is a part-time chef for catering companies and a full-time assistant media buyer at advertising agency the Gary Group, and Max, a cook at Zingerman’s Delicatessen in Ann Arbor who spent five months of the year as a sous chef at a fly-fishing resort in Patagonia in southern Chile. Before that, he honed his skills at eve - the restaurant, also in Ann Arbor.

Price : $17.95
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