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