About the Authors
We know that cooking can sometimes be intimidating and challenging and we want to make it easy and fun. You don’t have to go to culinary school (neither of us did) in order to be creative and work wonders in the kitchen. All you need to do is try.
How did we come up with the idea for our cookbook?
Growing up in Huntington Woods in suburban Detroit, we never had a microwave in our home; we didn’t drink pop (soda) and we rarely had chips or candy lying around the house. We survived (barely) on home cooked meals prepared by our parents and wholesome healthy snacks. The lifestyle our parents chose really had an impact on us. Max and I learned our way around the kitchen simply by helping our parents cook meals. If we were hungry, we didn’t have the option of popping something in the microwave – we had to cook it ourselves.
As we got older Max and I were constantly fielding requests from friends and roommates about how to do simple kitchen tasks. They ask questions like – “How do I boil pasta? How do I make grilled cheese? Can I really make my own salad dressing? What the heck is medium rare?” “I always spend too much money grocery shopping and come out with nothing.” “How do you turn on the oven?” Out of this need, our cookbook idea was born. We love to cook simple, clean and delicious foods that people our age will love and be able to make over and over in their own kitchen.
We both attended Hillel Day School in Metro-Detroit and went to Camp Tavor, a Jewish summer camp in Michigan where Max was the chef and I served as his assistant chef for 2 summers. It was at our summer camp where our love for cooking began to flourish. We once stayed up with our kitchen squad for over 24 hours producing the visitors day meal for over 350 guests. We’ve prepared feasts for our extended family countless times, even cooking a turduken (duck in chicken, chicken in turkey, stuffing throughout) while ‘up north’ vacationing in Michigan. We’ve flipped burgers, bused tables, preped, diced, expo’ed, garnished, catered and worked the breakfast lunch AND dinner rush. And we love it. Ok, we loved everything besides the busing…
We began writing the cookbook as I attended Michigan State University and Max studied at the University of Michigan. Combined we’ve worked in food courts (yes, I worked at the Detroit Zoo), vegetarian restaurants, delis, upscale fine dining establishments and for 2 summers cooking at our childhood summer camp. Throughout college I worked at a Greek American grill called Lou and Harry’s while Max excelled at one of Ann Arbor’s highest quality fine dining establishments, eve-the restaurant. Coming from such different cooking backgrounds with diverse skill sets has allowed us to fuse our talents to produce a unique cookbook that is easy to understand, accessible to use, and really fun to read.
Max now works as a full time professional chef, working at Zingerman’s in Ann Arbor, MI. I currently moonlight as a chef for catering companies in Los Angeles, CA aside from working at The Gary Group, a music marketing firm.
We love to talk about food (and music, film, politics, the weather…) so feel free to email us. We will respond to your emails directly. We aren’t paying someone to manage our website and we promise you won’t get some lame-o automated response.
So go ahead and ask us any question you like!! And thanks for checking out the site!
Eli and Max
Comments»
Hi,
I was just at Zingerman’s last week, for the first time, and it was delicious! I had one of the vegetarian sandwiches. Your bios are very interesting and together it seems like the cookbook will be pretty unique. Besides myself, I have a couple friends who love to cook, so I will definitely tell them about this.
Elizabeth
Wow! Didn’t expect to find you both in the kitchen. Last time i spoke to your mom Max was going to Argentina to be a chef. Now to see he is in A2 doing his thing is very exciting.
I have fond memories of the two of you and hope you continue to follow your dreams and to think creatively.
All the best to you,
Shelley Goldberg aka Dr. Think (retired form Hillel and very happy to see my students taking on the world!)
Max & Eli,
Can’t wait to buy my copies already! Gave you a blurb on my blog.
See you Sunday.
So very proud of you,
Debra
Hi Max and Eli,
Kol Hakavod, Yeshar Ko’ach for writing the book…
I hope many many people will buy the book. Bring it to Israel…:)
Look after yourselves
Lots of love from your old Shlichah
Bat
Congratulations Max and Eli! My husband and I both live in LA but frequently go back to my husband’s home just outside of Ann Arbor. Also great fans of Zingerman’s and can only imagine that if you’ve worked with Ari you ARE food experts! Congratulations on the book and I look forward to picking it up at Cook’s Library. Drop me a line if you’d like to be featured on my blog: foodwoolf.com
hey max, namaste from bangalore!!
thrilled to read bout yr book…any recipes for indian curries in it?!?
the next time you visit, we look forward to a
cooked-by-max meal !! also look fwd to picking up the book sometime.
keep in touch
jenny
Hey Boys,
When you head back to LA, check out the Uncouth Gourmands. We’d love to go on a double date…
Uncouth Gourmand Ladies- Carina and Josie
http://uncouthgourmands.com/about/
congratulations on your new book and all the terrific feedback you two are getting. i am a relative of yours from las vegas originally from duluth minnesota. my father and mother were doris and morris kerness. morris was your great grandmother marys brother.. so great to see both your faces and hear all the good news about you both. i will pass this all on to my two children.. seth is here in las vegas and works for bechtel as a project engineer and is married to ainslie butler and they have 2 sons, brock and griffin and are expecting another son in july…. our younger son, noah is living in boston and is doing a post doc fellowship at harvard and will soon be going to tuscon or san diego, where he will run his own lab and do research, he is an evolutionary biologist,, he and his partner mark, also a harvard [post doc love to cook and they are wonderful at.. say hi to all your family,, i am going up to borders right now to but your cookbook,, i hear my niec kelly johnson is in contact with you as well… come to vegas for a visit and remember we have lots of great resturants here!!!!!!!!! best regards.. layne whiteman
[...] to cook and try to make it simple for all. I tend to be a provocative lady and wrote this on their About the Authors section: Hey [...]