East Lansing Saturday! Whole Foods Ann Arbor Sunday! October 28, 2008
Posted by Max in : Events , add a commentEli is flying back in to Michigan and we’ve got two awesome events for you. On Saturday at 10AM we’ll be doing our first Lansing event at the Student Book Store at 421 E. Grand River Ave. We’ll be signing books and giving away food so come by!
Then at the spiffy new Whole Foods Ann Arbor we are going to be doing a serious cooking demo with some select cold weather friendly dishes from the book. And it’s free! Here are some more details on the Whole Foods event:
Sunday, November 2nd
Freshman in the Kitchen: From Clueless Cook to Creative Chef with Max and Eli Sussman
1:00-3:00 p.m. Free
Join Max and Eli in the Lifestyle Center as they prepare recipes from their new cookbook, Freshman in the Kitchen, and autograph personal copies. The book will be available for purchase. Their fun and inspiring book provides step-by-step cooking instructions to new cooks, as well as instructions on grocery shopping, how to outfit the kitchen, and a myriad other kitchen tips.
Brothers Create Basic Book for Clueless Cooks October 23, 2008
Posted by Max in : Press , add a commentBrothers Create Basic Book for Clueless Cooks
Boston Jewish Journal, October 15, 2008
Susan Jacobs
Jewish Journal Staff
Some people are just clueless when it comes to cooking. Max and Eli Sussman, a pair of siblings from Michigan, have come to their rescue with a new book designed for individuals who might confuse tongs with thongs.
“Freshman in the Kitchen: From Clueless Cook to Creative Chef” is geared towards busy twenty-somethings whose idea of cooking is microwaving a frozen dinner.
“We understand that people our age sometimes get a bad rap for being lazy. We wrote this book to help [them] learn how to cook. Food doesn’t need to be complicated or fancy to be delicious,” explain the brothers in the foreword of their book.
Although they are certainly enthusiastic about gastronomy, their culinary resumes are not particularly extensive. While attending college, both worked in casual restaurants — Max at a vegetarian cafe, and Eli at a Greek American eatery. Over the summer they helped feed hungry youth at Camp Tavor, a Jewish overnight camp in Michigan.
Perhaps their lack of professional training explains the simplicity of the 96 recipes featured in the slim volume. Sidebars contain what might be considered obvious information such as (this is not a joke) how to boil pasta, and the difference between dicing, chopping and mincing.
The Sussmans maintain that they don’t take anything for granted. “Unlike other cookbook authors, we won’t assume that you have even one second of cooking experience,” they write.
Short chapters cover sandwiches, salads, snacks and desserts, with recipes designed for rank beginners. They offer instructions for making simple dishes such as tuna salad, tomato salsa, sautéed vegetables and spaghetti with meatballs. Most meals can be prepared in 15 minutes or less, and many require little, if any, cooking. Some of the recipes have a college sensibility, such as the PB and J Breakfast Smoothie (which actually sounds pretty tasty.)
The recipes become more challenging as the book progresses. The brothers provide instructions for preparing homemade Mac and Cheese, Sesame Peanut Noodles and Chicken Marsala. They include some of their favorite family recipes, which have a decidedly Jewish slant. While recipes for Mom’s Style Goulash, Mushroom Barley Soup, Nana’s Cheesy Scalloped Potatoes and French Toast made from challah may be hamishe, observant cooks should be aware that they are not kosher.
Some of the most interesting offerings are the Sussmans’ ethnic-inspired recipes. Elote (Mexican Corn on the Cob), Quick Jumble Jambalaya. Greek Tzatziki and Chicken Shawarma, and Yakisoba with Goma Ae (Japanese spinach salad) all sound mouth watering. The sharp, colorful photographs sprinkled throughout the book make the food look very appetizing.
Although Max currently lives in Ann Arbor and Eli is in Los Angeles, they both emphasize the importance of buying and eating locally-grown, organic food. In the book they also share shopping tips and essentials supplies they believe every kitchen should contain.
“Freshman in the Kitchen” is a friendly book designed for culinary neophytes. It would make a great gift for a college student just learning to cook, or a young couple moving into their first apartment.
Two guys help newbies make meals October 15, 2008
Posted by Max in : Press , add a commentFreshman in the Kitchen: Two guys help newbies make meals
Published in the Ann Arbor News, October 15, 2008
By Marge Biancke
News Special WriterIf ever you’ve suffered from pangs of anxiety when presented with preparing a meal, “Freshman in the Kitchen From Clueless Cook to Creative Chef” might be the perfect relief for you. Written by brothers Max and Eli Sussman, natives of Huntington Woods, near Royal Oak, the cookbook recently was released by Huron River Press.
Well laid out and inviting, the book is geared toward the person who might have a desire to cook but doesn’t quite know how to get started in the kitchen. It also would be a great cookbook for the working person who simply needs new ideas or a few technique hints for a home-cooked meal.
The Sussmans cover stocking the kitchen, how to grocery shop, cooking techniques and tips and of course recipes. I found the format pleasing to read and the instructions easy to follow. With almost every recipe, the authors have included simple tips, variations, comments and great photos. It is as if they had anticipated any questions the novice, as well as more advanced cook, might have about the recipes. Their comments and instructions include hints for cooking perfect pasta, healthy eating, saving money on food and party ideas.
The book begins with easy to prepare appetizers, salads and snacks that may be put together in 15 minutes or so.
The brothers have included a chapter on grilling that should help any anyone who has over-charred a meal - let’s face, it we’ve all been there and done that! This particular chapter was found to be very helpful even in my house.
The “cooking to impress” chapter certainly impressed me. The entrees are straightforward but elegant and not time consuming. They all could be easily prepared after a day at the office. Included with each recipe is an approximate cooking time that I found to be accurate. The chicken breasts with rosemary, white wine and lemon would really impress a date or significant other.
I liked the vegetarian chapter because the dishes have a good bit of flavor and can be used either for entrees as well as more side dishes. The peanut sesame noodles and mac and cheese were yummy.
Yes, there is a dessert chapter too. The recipes are inviting and will complement any meal.
As you look through this book you find that Max and Eli Sussman are like your own personal cooking instructors with character. They literally guide you step -by-step though each recipe with wonderful results and a bit of personal interest thrown in. Their passion for food is evident on each page. This book would be the perfect gift for the young professional or recent grad.
Eli attended Michigan State University and Max went to University of Michigan. While Eli went off to Los Angeles, Max has stuck around Ann Arbor, doing a stint at eve - the restaurant and working now at Zingerman’s.
Best Of! October 14, 2008
Posted by Eli in : Press , add a commentWhile perusing the internet a friend of ours stumbled upon this list of culinary arts new release best sellers online (a concise title indeed). And guess what? Freshman in the Kitchen made the list!
To be amongst this company is pretty amazing, and the fact that we are beating Betty Crocker is icing on the cake. Betty Crocker Icing that is. Zing!
