It’s a bi-coastal feud son! Maxie Smalls vs. Epac March 26, 2010
Posted by Eli in : Uncategorized , add a commentFor fashion, for fraduelent investment schemes and for Broadway, New York is the mecca. For movies,weather and ”get off a bus and get discovered” fame, LA is the place. But when it comes to rap, you might get shot arguing the whole east coast vs. west coast. The debate still rages – Which coast has better rap? While neither Max nor I consider ourselves connoisseurs of rap music (XXL mag rejected my article ”The Tizzity talmud: Influence on lyrical verses 1998-2003″) we do believe we know a bit about food. So now that Max has become a NY’er the debate rages sasha fierce. Which coast offers better food??
For people working in the food industry and even passionate tasters of great food worldwide(im phasing out foodie), New York is the mecca.
You are a great cook in Milwaukee? In NY you are about to beg to peel carrots for 6 months. You were an exec chef in San Antonio? You’re now working overnights cleaning pork loins and peeling potatoes.
People laugh off the NYC vs. LA food scene argument as if LA doesn’t have a chance. But, these irrefutable facts above do not force me to alter my never ending battle to rep LA’s food scene in the face of the bigger,snottier,more established NYC scene. And since Max and I are brothers, its perfectly natural that we argue about everything. When he was living in Ann Arbor, it was no contest. It’s a great college town, but is no match for LA in terms of food scene. So when he moved to NYC just 2 short months ago, I had to endure constant text messaging, tweeting and emailing as Max tried to make up for lost time and regain food tasting superiority in our relationship.
So upon arrival this past weekend to visit Max,our feverish debate continued in person over which coast has ”the best food.” But food is an objective pursuit. Who’s to say that a person cannot draw greater satisfaction from a $3 pupusa than a $46 ribeye dry aged steak? How impossible is it to compare two cuisines at two seperate price points in two seperate cities? Who determines whether an In-N-Out burger is not a finer dining option than that of a handmade ravioli at Del Posto?
As the coastal debate raged, I found myself drawing similarities between myself(LA) Max(NYC) and biggie and tupac’s east coast – west coast fued.
See the rap game is exactly like the food game…
There are big name stars that don’t do now what originally made them famous(Emeril and Dr. Dre) Guys who don’t work anymore but have amazing street cred (Bourdain and Rev Run),Talent producers who churn out hits for themself and others(Batali and Timbaland), Cocky young guns who run their mouth and get into trouble (T.I. and Chang), Charismatic young stars with more to prove and show (Drake, Shook and Dotolo) and those that everyone talks shit about but America loves unabashedly(Soulja Boy, Guy Fiere).
The similarities were so clearly staring me in the face with our bi-coastal fued. It was just like Biggie and pac. They loved each other and they loved rapping but they could never just agree on who was better. Same thing with me and max.
As anyone will attest to, Max back in the day used to let his tape rock till his tape popped, smoked weed and sip on private stock (usually from our parents liquor closet) and now of course he is in the limelight cuz he cooks tight. Max was out to prove he could spread NYC food love the Brooklyn way.
Me on the other hand – I welcome everybody to the wild wild west and my supper clubs are untouchable like Elliot Ness. LA’s food’s all good from Diego to the Bay, my city is the bomb NY is yesterday.and even more so… I ate Mexican today, but you ate KBBQ yesterday, selling food outta trucks to the kids, well hey, that’s just the way it is.
New York is No-No-Notorious as a foodie snob city where one can get any type of ethnic fare found no where else in America. But to live and die in LA eating seasonal fare, finding food trucks via twitter is many a foodie’s dream. So how would we be able to determine who’s city had better food?
There was only one way.
To eat. and to talk.
and to eat. and to argue.
(We drank a ton too).
Our parents were there which meant that while we were so excited to reunite the family and spend QT, it also meant Max and I could go absolutely fucking bonkers ordering because it wasn’t on our dime. ( Now this sounds like we are taking advantage here, but actually its not. Max is a up and coming chef and I am working on opening a top secret restaurant project in LA,so for us,and we needed to settle this coastal food fued, so this was really market research at its finest)
Our NYC stops: Brasserie,Katz’s Deli,Cafe Gitane,The Breslin,Locanda Verde,Luz,Pulino’s
Katz’s
The famed Pastrami counter. Sliced fresh to order.
Max pondering his next bite.
Max has never been to Langer’s… 0hhh #19 how I dream of thee… (http://www.langersdeli.com/) so this one is a bit unfair, but honestly, in pure flavor Langer’s edges Katz’s Pastrami in a head to head battle. If you need a secondary source, David Sax, author of Save The Deli will confirm (http://www.savethedeli.com/).
LA – 1 NYC – 0
The Breslin http://thebreslin.com/
Max works here 5-7 nights a week during the dinner rush meaning he’s tried every single thing on the dinner menu. So we decided to head here for brunch. Here’s the menu : http://thebreslin.com/i/menu-brunch.pdf
We ordered all the pastries. The housemade scones were as close to a scone can be to remarkable and the Peanut Butter deep fried sandwich made a full grown man at our table giggle with delight. The pumpkin pancakes with chili pecan butter were aromatic and had surprising subtle hints and flavors. Max had the house smoked ham and 3 cheese grilled sandwich with egg. As he held it in between bites, egg oozing down his fingers with soft pink peices of ham peeking out from the perfectly toasted bread, I realized the Breslin was putting any brunch I had ever consumed to shame. I ordered the lamb burger because well, I don’t eat eggs after 11am ever, under any circumstances and the lamb burger hype was deafening. It arrived and was the most perfectly hand formed burger I have ever seen. 100% hand ground lamb done in house… cooked to absolute perfection. Not gamey or too strong and the cumin mayo was a genius compliment. After eating the thrice cooked chips you may as well redefine your priorities on life because you will be salivating over these for the rest of your days. They are far greater than the hype. This wasn’t Joan’s on 3rd, or Quality or even Pann’s. It was a reinterpreted classic brunch menu that was all Breslin.
LA – 1 NYC – 1
Locanda Verde
This Italian Tiverna in TriBeCa came very highly reviewed and regarded. Andrew Carmellini from Gramercy Tavern. It would be our second Ken Friedman meal of the weekend. This dude is everywhere. Here is what we ordered:
Crostini: Sheeps’ Milk Ricotta with sea salt and herbs
Wild Mushroom with parmesan and watercress
Blue Crab with jalepeno and tomato
Antipasti :Mediterranean Sardines in saor
Marinated Beets with pistachio pesto and gorgonzola
Smoked Duck Terrina with roasted delicata squash, pistachio and mostarda
Pasta :My Grandmothers’ Ravioli
Fonduta Ravioli with wild mushrooms and parmigiano reggiano
Orecchiette with rapini pesto, sweet pepper and pine nuts
Secondi:Roasted Sea Scallops with sicilian cauliflower and citrus
Porchetta Sandwich with grilled onions & provolone
Dessert:Banana Walnut Brown Butter Cake
banana gelato, walnut brittle
Lemon Tart
buttermilk gelato, limoncello granita
While we all agreed there was nothing jaw dropping about this meal, the beauty of the food was in it’s accessibility and for the most part, simplicity. The meal was incredibly consistent and delicious from top to bottom. Considering we ordered 1/3 of the menu, ate for nearly 3 hours and had not one moment of bad service, we thought this was place was worth recommending onward. There are better Italian places I’ve been to in LA, and definitely better places in NYC, but let’s let this one be a push. If you are going to be in TriBeCa, it’s worth a visit.
NEXT POST: The rest of NYC including Luz in Brooklyn, Pulino’s on the LES and the conclusion of this bi-coastal food battle.
Bi-polar dinner disorder and cooking in the unconscious February 25, 2010
Posted by Eli in : Uncategorized , 1 comment so farUnlike Max who is always at The Breslin working a 12 hour shift, I work at a “9-5″ job in a standard-ish office. Yes, the deep dark secret about us is that I do not have a full time cooking job… unless you count twitter as a full time job (which unfortunately for our society, some people now can). Max and I often talk about the vast differences between the mindset it take to be in a kitchen, in your zone – tickets flying, hot pans, yelling, consistency, timing -often total unbridled chaos…and the more composed order of an office routine still with large stresses and fires to be put out, but lightyears different in their form and solutions. But while I sit for hours “doing advertising” the thoughts that dominate my subconscious are what I’m eating for lunch or what I’m going to be cooking for dinner. The busier I am at work, the more I look forward to rushing home, cracking open some wine and cooking with a record playing in the background. So yeah, when my brain is free to roam, I daydream about driving 20 min home from a full work day in order to spend an hour plus standing in a small kitchen at home cooking.
Tonight it was raining in LA and while I am the most staunch advocate of it being sunny and 74 every day, tonight the rain seemed extremely relaxing and for some reason, weirdly appropriate. I opened the sliding side door off of my kitchen to listen to the rain and get a breeze going and then put on a record. It’s only slightly coincidental that I find myself reaching a lot for the Phil Collins album “No Jacket Required” when I cook. I say only slightly coincidental because well, it’s awesome (Don’t Lose My Number, Sussudio and Doesn’t anybody stay together anymore – Instant classics) and secondly, I only own like 25 albums on vinyl so my choices are somewhat limited. And…here’s where we get down to the actual cooking part of the post.
Unlike my limited vinyl selection options, on sunday I went on a black out shopping binge at (industrial grocery store) Smart+Final where I came to, lying on the floor in my living room, drowning in plastic bags and opened items having sampled 1 of everything I had just bought (as I always do when I come home from the grocery store).”EVERYTHING IS SO DELICIOUS” I cried in between mouthfuls of beef jerky chased with salsa chased with pickles chased with peanut butter chased with Soy Sauce chased with tortilla shells chased with batter blaster (what can I say, I’m reckless).”I JUST…. WANT ….TO TRY… ONE OF EVERYTHING!” (you know you do this too).
So when I came home today after work, I was greeted by a still overflowing fridge offering me a bounty of industrial sized riches. The dinner possibilities were endless. But this, this my friends is where it gets tricky. If you have bread and PB+J…there is only one true direction. But me, I looked at my full fridge and I got bi-polar dinner disorder. My mind began to race. I’m high and low. I’m thinking italian. Then mexican. Then middle eastern. Then american…
“I want chicken nuggets and french fries.” No problem! I began to defrost the chicken, got out the bread crumbs and pulled some potatoes to make the fries.
“Wait wait wait…I think I want an artichoke, sundered tomato and grilled chicken sandwich. Yea….that’s def gonna be delicious.”
But when I reached for the artichokes, I noticed the white mushrooms and the yellow and green peppers.
“Hmmm…those are going to be no good soon, so I should probably cook those up… I guess now it’s looking like a spicy chicken hoagie with grilled peppers and mushrooms. Maybe put some bbq sauce on top…So i began to reach for the BBQ sauce only to spot the heirloom tomatoes. I took a step back.
Don’t they make some sort of pill for this type of food-born anxiety illness?
So with all these flavors and choices and options…literally a wealth of food…and with my mind all over the map…in what direction would I go? It was then I realized that while I had been pulling item after item deciding what to make, I had chopped garlic which was now sautéing lightly in oil and had began breading the chicken. (Is it possible you cook and think with different parts of your brain or do I just black out around food a lot?) I sliced the peppers and the mushrooms and added them to the garlic. I still had no direction but I was going with it. Water was boiling. Penne entered the water, for what – you’re guess at that point was good as mine. The heat against my legs reminded me the oven was on, set to 425. The chicken went in and began baking.
Artichokes , tomatoes, spinach, black olives and some left over cooked sausage hit the frying pan and sizzled, juices and flavors creating a thick aromatic sauce. I was making ‘the kitchen sink’ jealous with this display. With the chicken cooked and the perfect ratio of the italian breading KFC crisp and slightly burnt, I diced it and added it to the frying pan along with the penne. I added parmesan cheese and folded it in gently. A little drizzle of BBQ sauce for some bite. Then over the top I sprinkled bread crumbs creating a solid crust. A light drizzle of olive oil and then I put the frying pan in the oven to bake.
What emerged was not where my brain started. It was some sort of bastardization of a baked pasta. A frankenstein dish borrowing from lasagna,utilizing homemade chicken tenders, sausage, olives, artichokes,peppers,mushrooms, spinach and tomatoes. A ripoff based on pasta al forgo? A pizza-esque pasta? Whatever it was, It was insanely delicious and will be tomorrow’s lunch and dinner too.
So I started off in one place and ended up somewhere else completely different. The brain is funny like that. I was either thinking too much or wasn’t really thinking at all.Trying out things without a real dish in mind, hoping for the best by mixing flavors and just going for it.
Mostly, I guess I was just cooking.
And that’s just the way I like it.
Super-Pulled-Pork-Party February 9, 2010
Posted by Eli in : Cooking, Events, Recipes, Updates , 2comments
Ok – that picture of coleslaw sucks. I knows it. But hey, you try starting to drink at 1pm while cooking and entertaining 40 people and then trying to remember to take picture of the food. Yes, the coleslaw recipe will be in this post…but wait…we are getting ahead of ourselves. Let’s rewind to Saturday evening around 7.30pm.
I went up to my favorite place to buy meat - Marconda’s at the 3rd street Farmer’s Market (http://www.yelp.com/biz/marcondas-meat-market-los-angeles) to snag 8 lbs. of beautiful fatty pork butt. Little known fact - Jews actually learn how to spot a good cut of pork butt while studying for their haftorahs. And…now that we’ve offended several dozen people with that joke let’s move on.
At Marcanda’s I had a good conversation with a guy next to me at the counter who was buying 20 lbs of pork butt for his Super Bowl party (ok, showoff Mcgee). He and HIS buddy had gone halvsies on a $500 smoker and were going to town starting it at 5am (oooo la-fuckin la, Im SOOO impressed early risers).
Since I had just drank an orange pop, which to my sensitive system might as well be made out of adderall,water and orange food dye, and since I wanted to knock this guy off his meat high horse, I told him I was starting my pulled pork THAT NIGHT bc I’m that dedicated to my craft. I then did some side to side finger snaps, told him to talk to the hand and took a huge bite out of a raw steak to let him know a) I’m crazy b) don’t step to this bull bc he WILL get the horns. Supposedly he was just trying to make casual conversation, but I was way too much in the zone.
I got home at about 8ish, cleaned some of the fat off the top for the (heart attack alert)pork fat sauteed onions and then put a nice dry rub all over the PB. The dry rub consisted of Salt,Pepper,Onion powder,Paprika,Brown Sugar,Cayenne Pepper,Cumin and Garlic Powder. I seared the pork belly and cut off a small hunk to make a pork sandwich for that evening cuz, dudes gotta eat.
Then I put the remaining butt in the dutch oven with the braising liquid, which consisted of – apple juice,ketchup,grey poupon mustard,more cayenne and a whole yellow onion. Into the real oven set at 220, I placed the dutch oven ever so gently and waved goodbye.”When I see you again you’ll be pulled pork!!” I said. It was as emotional as it sounds.
At 1.30am as Ashton Kutcher continued to be consistently unfunny on SNL,I knew I needed to taste the PB and make sure this train hadn’t gone off the rails on the way to flavortown. I pulled the pork using two forks,my massive triceps and all the personal will i had to not gobble it all down right then and there. The aroma wafting up was like if Albert Einstein built a special BBQ in heaven for Julia Childs to make God’s BBQ lunch. I put the shredded meat back in da dutchie,closed the oven door and let it do it’s damn thang.
Still awake at 3.30am, I made an executive decision to not leave the oven on all night for fear of liquid evaporation and separated the pork from the liquid allowing both to cool faster. At around 4.15 I put it all in the fridge. The next morn at 10am it was back in the 220 degree oven cooking away till 2pm. By mid-party, the sun still high in the sky, discouraged party guests were left with nothing else but the ability to wipe clean the sides of the dutch oven to gather the last tasty morsels of liquidy porky goodness. 8 lbs taken down in no time. Save your clock/portion management mumbo jumbo for someone else.To me, THAT is party success.
In addition to the coleslaw and the slow cooked pulled pork I made a variation of German potato salad with pork fat onions and bacon and then a sample pack of handmade donuts. Here’s a shot of the donuts
from L-R : M&M encrusted, Vanilla Frosted, Almond and Vanilla, Caramel coated.
Overall the Super Bowl party was a slambash of epic proportions. Half a keg, 100+ beers, a handle of Johnnie Walker, 8 lbs of pork, 5 pounds of slaw and 10 pounds of potato salad. If you were to tell ME that you left hungry, I would tell YOU that you also left a goddamn liar (or perhaps you just came a vegetarian…)
Jalapeno Coleslaw
1 head green cabbage, quartered then sliced into strips.
2 medium sized jalapenos,cut in half lengthwise then sliced on a mandolin
1 whole carrot, grated
1 red onion, quartered, sliced nearly paper thin on mandolin (while drinking Gin)
juice of 1 lime
2-3 tablespoons mayo
1 tablespoon white vinegar
2 cloves of raw garlic diced fine
salt and pepper to taste
OPTIONAL – 1-2 shakes Cayenne pepper (this will obviously make it spicier)
Cut all veggie ingredients. Mix well.
Add mayo and gently toss.
add vinegar and lime juice.
salt and pepper. Mix well.
Taste it.
if you want it to have more of an acidy flavor (more bite) add another 1/2 tablespoon vinegar until its where you want it.
Remember that as this sits overnight, the flavors/spice will intensify
Vegas Baby! National Association of TV Program Executives January 30, 2010
Posted by Eli in : Uncategorized , add a comment
Say what you want about Vegas and the type of people that go there and what it represents and how the terrorists hate us because of it and that people that go there should probably not be blowing next month’s rent on slots and horse racing. You COULD say all that. But what you cannot say about Vegas is that it’s not the very best place in the world to people watch and make amazingly bad financial decisions. I don’t think the pure excess of Vegas really is what we are about, but it is pretty damn fun to go there and get, as the Black Eyed Peas sing “retarded in here.” Max’s face when he realized that drinks are free if you are gambling was like when I realized that my best friend in 7th grade had endless supplies of Tostino’s Pizza rolls in his freezer. PURE. GLEE.
We were there presenting at the National Association of TV Program Executives at Mandalay Bay. Overall it was a really awesome experience. How often does one get to go mingle with some amazing chefs, do a demo for TV executives and get to judge a celebrity chef cookoff? We got to judge an Iron Chef style cookoff between Chef Jet Tila of Wazuzu at the Wynn and Chef Neal Fraser owner of BLD and Grace in Los Angeles. It ended in a tie and both dishes were delicious.
Here is a pic of them competing:
And a few of us at our demo:
Max and I did our thing and demo’ed 2 dishes. First up was a japanese stacked appetizer.
Daikon and Tuna Small Bite
INGREDIENTS
1 Diakon, cut to rectangle pieces appx. 1/8 inch,2 inches long by 1 inch wide
1/4 lb. sushi grade tuna
1 bunch radish, cleaned, sliced paper thin
1/2 cup soy sauce
1/4 cup mirren
Wasabi paste
1 teaspoon chili paste
1 tablespoon rice wine vinegar
½ carrot, very finely diced
1 package buckwheat or sunflower sprouts
1. In a small dish cover diced carrots with liquid.mix in 1 tsp chili paste.1 tablespoon rice wine vinegar to make make a marinade.(You can use leftover marinade for salad dressing or stir fry)
2. Slice the tuna into 1/4 inch thick by 1 inch long pieces (so that it can sit atop the daikon without draping over the edge).
3. Place 1 piece of tuna on a piece of daikon. Using a slotted spoon (or allowing the liquid to drain of first) top with a 1/2 teaspoon of the carrots.
4. Arrange several of the paper-thin radish slices over the carrots.
5. Place 1 small dot of wasabi paste on top of the radish.
6. Garnish with sprouts to achieve desired look.
Chinese style Panko encrusted Orange Chicken
4 chicken breasts
3 cups Panko bread crumbs, divided
Salt and pepper to taste
2 eggs
1/2 cup half and half
1 cup flour (more if needed)
For the chicken
1. Mix the half and half with eggs.
2. In three separate shallow containers, place the egg mix, flour, and
Panko. Season each with a pinch of salt.
3. Prepare the chicken by butterflying, then slicing each in half to make
two thinner pieces.
4. Season each piece of chicken on both sides with salt.
5. Bread the chicken by dredging in flour, shaking off excess, then
dipping in the egg wash, then in the Panko. Get a nice even coating on each piece.
6. Set aside on plate.
For the sauce
½ cup orange marmalade
2 tbsp rice vinegar
4 tablespoons soy sauce
Juice of 1 orange
1. Mix marmalade, vinegar, and soy sauce together
simmer in a small saucepan. Mix until marmalade is melted, shut off
heat and cover. Set aside.
To cook the chicken:
1. In a large skillet, heat a 1/2 inch of vegetable oil until medium hot.
2. Place the chicken gently down, being careful to not overcrowd the pan.
3. Flip when golden brown (appx 2-4 min), and brown the other side for appx 2 min. (Cut open a piece to check if it cooked throughout)
4. Remove each cooked piece to a sheet tray.
5. Add more oil to the pan if necessary to cook remaining chicken.
For the vegetables:
1 cup snow peas
1 red pepper, rough chop
1/2 onion, rough chop
1 head garlic, minced
1 tsp minced ginger
1. Heat a wok or large skillet with 4 tablespoons oil. When very hot, add snow peas, red pepper, and onion. Season with a pinch of salt.
2. Toss or stir until just cooked, about 3-4 minutes.
3. Add garlic and ginger and cook for another minute.
4. Pour in 1 tbsp of soy sauce and remove from heat.
Plate and serve veggies with Chicken. Cover with sauce to your liking.
WITH CHEF RICHARD BLAISE OF TOP CHEF (http://www.flipburgerboutique.com/) AND CHEF ERIC GREENSPAN OF THE FOUNDRY IN LA (http://www.thefoundryonmelrose.com/). You can check out Chef Greenspan on this season’s Iron Chef competing against…gotcha watch to find out
Black Friday-Get all your shopping down in one stop with Freshman in the Kitchen Cookbook November 27, 2009
Posted by Eli in : Uncategorized , add a comment
Take a moment to marvel at how incredible this photo truly is. In the pitch dark, at 3am, in the freezing cold, these people are waiting outside to buy things for loved ones. It’s a true holiday miracle that people do this for other people. See Glen Beck, there is still good in the world!
And you, you web browsing, slipper wearing black Friday aficionado, you are a savvy savvy shopper because you provide holiday cheer by buying gifts from the comfort of your own home. You’ve stumbled upon the Freshman in the Kitchen cookbook website where you can satisfy all your holiday gift giving needs in one simple way -by buying our cookbook for EVERYONE on your list. Just think about it…in only a few quick moments from now you could be done with all your holiday shopping!
All you need to do is click the “buy the book” link in the upper right hand corner of the screen.Now you may be saying to yourself, this cookbook is the Perfect cute gift idea for those on my list who are in school (very correct indeed) but I don’t really know for who else Freshman in the Kitchen would be an appropriate gift.
So to avoid any confusion at all we’ve got all the outliers (who you aren’t sure to buy our cookbook for) from your shopping listed below. And not surprisingly, everyone seems to have made the cut. So go ahead and buy 10 copies! It’s really perfect for everyone.
Husband/Wife – Either you do all the cooking and want them to shoulder the load or you want them to add some new jams to their repertoire. Either you’re teaching an old dog new tricks or you’re teaching an old dog newer tricks (so you dont have to settle for tuna casserole every 4th dinner).
Out of School Married, Divorced or Relocating Adults – So your 2nd cousin and his girlfriend just moved to the big city. They are on a tight budget! They are young and have busy jobs! Endless possibility and excitement are at every turn! And…they know how to make Ramen. Our cookbook is a perfect way for the young “newly minted” real life adult, the newly moved in together couple or the newly married/divorced person to start helping them really nailing down that whole independent lifestyle routine.
Some older person who you don’t think our cookbook is appropriate for because the title says Freshman in it – Believe it or not, some people of the older age categories cannot cook. These people are still perfectly mobile, independent and fully capable and for them, they may be moving into a new phase of their life where they need to learn how to cook. The average lifespan in the U.S. is going up and Bill Knapps can only satisfy so many days out of the week.This is a perfect cookbook for grandma or grandpa because they too may be a “freshman in the kitchen”.Just because they may have been an actual freshman 55+ years ago, doesn’t mean that in this economy, everyone can’t be diversifying their talents by learning new things.
Babies – Babies might not be able to read,comprehend measurements,hold a spoon or be near open heat sources. BUT, they do love pictures and shiny things. And our cookbook is absolutely filled to the brim with shiny pictures. Sure, “Goodnight Moon” is great until age 5. I even read “Harold and the Purple Crayon” when i was 10 and it still was fantastic. But Freshman in the Kitchen keeps giving. FITK is exactly like Catcher in the Rye, with every year you pick it up, you read it through again and you see the different tips, recipes and anecdotes in a whole new light.
People with those ultra clean kitchens they clearly never have used – these people like to display books in their kitchens giving the illusion that they use the kitchen to cook. Our cookbook, open to any random page, displayed on an easle, is a show stopper. They may not cook out of it, but at under $20, we blow any other cookbook clear outta the water.
Gourmet Chefs – Chefs love cookbooks of all forms, varieties, sizes and our cookbook is no exception. Our book is a teaching cookbook for novices but also a true “cooks” cookbook. We actually believe that even the most classically trained gourmet chefs will find some delicious recipes that they can make on the reg. And most of our cookbook is so easy it may even convince said gourmet chef to cook on his or her day off. And getting a chef to cook on their day off? Now THAT is a true holiday miracle.
Happy Holidays from both of us to all of you out there. This has been a fantastic, truly amazing year that allowed us to travel to Los Angeles, Chicago and New York to share our cookbook with thousands of people. Did we ever in our wildest dreams thing we’d be on TV and be able to touch so many clueless cooks and creative chefs? Well yes, but only in the WILDEST dreams we had. The response has been epic and we are grateful to each and every person who have bought or book or suggested it to friends. To everyone who gave us positive reviews and wrote about it, we thank you too!
Don’t forget about our twitter contest here: http://bit.ly/28eYIt
And to get autographed personalized copies sent to you before the holidays, please feel free to email us at brothers@freshmaninthekitchen.com
AND….IF YOU ORDER 5 from us via the above email, we will throw in one personalized copy for free!
