Two guys help newbies make meals | Freshman in the Kitchen

Two guys help newbies make meals October 15, 2008

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Freshman in the Kitchen: Two guys help newbies make meals

Published in the Ann Arbor News, October 15, 2008

By Marge Biancke
News Special Writer

If 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.