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This is a Cookbook: Recipes For Real Life Paperback – September 10, 2012


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Product Details

  • Paperback: 160 pages
  • Publisher: Olive Press; Original edition (September 10, 2012)
  • Language: English
  • ISBN-10: 1616282142
  • ISBN-13: 978-1616282141
  • Product Dimensions: 9.4 x 7.8 x 0.6 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #39,968 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This is a Cookbook may appear hipper than thou, but the excellent and straightforward recipes speak for themselves." (seriouseats.com)

"You don’t need a fancy culinary degree or to be fluent in French to make excellent meals in your own home… you just need This is a Cookbook." (coolmaterial.com)

"...on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience." (TimeOut New York)

"The glossy visuals, typography and page layout read much like a graphic novel; it’s easy to get lost in the pages. Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo." (T: The New York Times Style Magazine)

About the Author

Max Sussman (age 29) is the chef de cuisine at Roberta's in Brooklyn. He was recently named one of the 30 under 30 food and wine stars to watch in 2012 by Forbes magazine. During his tenure at Roberta's, the restaurant has received 2 stars from the New York Times and prompted critic Sam Sifton to write in his review that "[Roberta’s is] one of the more extraordinary restaurants in the United States." Max was previously was the chef de cuisine at Eve, a beloved restaurant in Ann Arbor, Michigan, and worked under chef April Bloomfield at the Michelin starred Breslin in New York City.

Eli Sussman (age 26) is a line cook at Mile End Deli in Brooklyn, which has been featured on several “best of” lists, including Time Out, GQ, and Village Voice. He is also the marketing director for Taste of the Nation NYC, an annual tasting event to benefit the national hunger charity Share Our Strength. He has MC'd events, such as the Los Angeles Times Taste and Taste of the Nation LA, and has written for several websites including LAist.com and WilliamsSonoma.com.

Max and Eli’s first cookbook, Freshman in the Kitchen, was released immediately after they graduated from college. They have cooked with Hoda and Kathie Lee on The Today Show and have appeared on WGN and ABC-Chicago morning programs.

More About the Authors

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Customer Reviews

4.6 out of 5 stars
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See all 61 customer reviews
I can't wait to try out all the different recipes.
Amazon Customer
Fun cookbook; recipes were well written and easy to follow.
Maggie from NJ
If you don't even make one recipe, its a good read anyway!
Anne D. Koglin

Most Helpful Customer Reviews

25 of 26 people found the following review helpful By obk on September 17, 2012
Format: Paperback
This cookbook has some of my new go-to standards. The recipes are uncomplicated, but far more interesting and original than your usual entry-level or mid-level cookbook fare. I've been cooking pretty well for a few years, but I needed some new ideas.

A lot of the recipes here are great building blocks - so once I do my first pulled pork their way, I'll use it to do variations like tacos...maybe even empanadas or something.

Highly recommend!
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9 of 9 people found the following review helpful By Daniel Ortbals on November 7, 2013
Format: Paperback
As pointed out in other "less than perfect" reviews of this book, the premise is fantastic and the recipes mostly great. But there are some technical flaws. Firstly, as pointed out there are some editorial errors where ingredients aren't listed exactly as needed, or the recipe fails to mention how it's used or in what quantity.

One of the flaws in the premise is that this is for "real life" but then its aim turns to pushing one's boundaries and comfort zone. It's a fine goal, as the intent is to push people who don't cook into the realm of cooking. But that's not "real life" for a lot of people, at least not yet. Subsequent to this, the book assumes that the reader has access to a full assortment of cooking tools, such as immersion blenders, pasta makers, a full set of cooking utensils and cutlery. And, it assumes access to some extremely specific ingredients, some of which are not at all cheap.

While that's not at all unreasonable for people with a family who are used to cooking at home, again this book is positioning itself at the reader who doesn't cook. Therefore to take full advantage of the book requires that the reader make a sizeable investment in kitchen tools. That's not a bad thing in the scheme of things, but for a lot of people that isn't "real life." The book is really more about *changing* someone's life through their relationship with food.

As an example, while the watermelon gazpacho recipe is fantasic, the preparation time is quite extensive if you are not accustomed to establishing and executing a workflow of shop --> prep --> cook.

Overall the recipes that I've been able to make have been extremely high quality, better than anything I've ever made.
Read more ›
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13 of 14 people found the following review helpful By Garden Guy on October 1, 2012
Format: Paperback Verified Purchase
The point of this cookbook is that cooking is a lot of fun. It is fun to be with friends and family, fun to eat and drink together, and (most of all) fun to cook together. Instead of cooking being an occasion to be nervous and uptight, mealtimes are transformed into the most enjoyable parts of the day. They become times of laughter and song, an opportunity to create tasty and beautiful meals.

This cookbook will help you do that.

The recipes are easy to follow and easy to make, the photos are luscious, and the text is hilarious, as well as being interesting and informative.

I also bought the digital version. I recommend both the print and the electronic versions.
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15 of 17 people found the following review helpful By Amazon Customer on September 14, 2012
Format: Paperback Verified Purchase
This book is written in such an easy to read, entertaining, and fun manner that it will make anyone want to cook more. The recipes all share a very easy to approach manner with accessible ingredients and clear steps. I can't wait to try out all the different recipes. Great job Eli and Max!
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8 of 8 people found the following review helpful By Victoria J. Jendretzke on January 24, 2013
Format: Paperback Verified Purchase
This is one of the most entertaining cookbooks I have ever owned but it was a little dissapointing too. The photographs are beautiful and there are many humorous side notes. The ingredient lists do not always match the food in the photographs. Minor things like flour tortillias instead of corn but also more obvious things like peppers or chipolte sour cream that are omitted completely. Their version of the Coney Is. chicken-lemon-rice soup was yummy but after making thier fish taco party menu I am not feeling compelled to pick it up again.
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4 of 4 people found the following review helpful By Maggie from NJ on January 1, 2013
Format: Paperback
Fun cookbook; recipes were well written and easy to follow. I read a comment that the recipes were too time consuming, a few of them are. This book is great for cooking with family or a friend and most of the ingredients are easily accessible in a local market or pantry items. I made the "Linguine with Anchovies, parsley and walnuts" it was very good, looking forward to the left overs.
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4 of 4 people found the following review helpful By zulfiya on November 22, 2012
Format: Paperback Verified Purchase
- I love how it's divided into sections and teaching pages are in light blue, very convenient to go back to.
- Cocktails section was a very pleasant surprise, so was the popcorn!
- I like how midnight snacks serve only 1, some recipes 2 people :)
- If it's a sauce or some kind of mix - they mention how long it can store - simple stuff, but very important.
- The language - if it's a fancy name - they get it, they explain what it is right away.
- Love all the little tips and remarks, so so helpful.
- Also the pictures - not only of the food, but people, happy people and Max & Eli in their kitchen and you can feel their love of food and how kind they are to share their knowledge and experience.
- The side of the cover is longer and folded and I use it as a bookmark, very nice.

It's almost a week that I have The Cookbook and by now i cooked the Chocolate Espresso TART (for my friend's B-day, also gave her this book signed to her by Max & Eli and fed her the grilled meatball sandwich for lunch at work :)); the Meatball Sandwich with arugula pesto, the linguine, Pizza (yumm!), almond cookies, beet salad, pickled the beets too, Monte Cristo sandwich, polenta with an egg, cinnamon churros..

I love love love to eat at Roberta's, but it's at least an hour wait every time and a bit heavy on the pocket to go too often. So I tried to find out who the chefs were and if they had a blog with recipes - I love to cook! And this book is what I found - so perfect!! Than you Eli and Max! :)
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