Book Description

Review The Sussmans have a gift for writing recipes that you want to prepare at home, which is fully in action in their latest release ? Best Cookbook Ever.' (Food Republic)'Meant to be dog-eared and splattered, whether you're an amateur or an expert in the kitchen.' (Village Voice) --This text refers to an out of print or unavailable edition of this title. Read more About the Author Max Sussman has been cooking professionally for more than ten years. He was the chef de cuisine at Roberta?s when the restaurant received 2 stars from the New York Times and has also worked at the Breslin Bar & Dining Room. In 2012, Max was a James Beard Awards semifinalist for Rising Star Chef and was named both a Zagat and a Forbes 30 under 30. He will be opening a new restaurant in New York City in 2014. This is his third cookbook. He lives in Brooklyn. Eli Sussman is the chef of Mile End Brooklyn, a nationally renowned Montreal-style Jewish delicatessen located in Brooklyn?s Boerum Hill neighborhood. He is on the board of Taste of the Nation NYC, the Share Our Strength annual event that raises funds to help end childhood hunger in America; has emceed culinary events in Los Angeles, Washington, DC, and New York City; and was selected as one of Zagat?s 30 under 30 NYC for 2012. This is his third cookbook. He lives in Brooklyn. Erin Kunkel is an award-winning food and lifestyle photographer who works around the world and calls the foggy outerlands of San Francisco home. When she?s not behind the camera, she can be found gardening, cooking, and dreaming of warm water surf spots. Read more

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