This is a CookbookRecipes For Real Life

Get into the kitchen. Learn to cook real good food. Make it crazy delicious. And don’t be too worried about a little mess. In This is a Cookbook: Recipes for Real Life, brothers Max and Eli Sussman—Brooklyn-based chefs—share more than 60 killer recipes that demystify the cooking process for at-home chefs, call on everyday ingredients, and pack in tips for how to make life in the kitchen easier and frankly, more fun—no matter how small your kitchen.

Combining years of elbow grease working the fiery lines at numerous restaurants, the Sussmans currently hail from Brooklyn’s über-hip Roberta’s and Mile End. Drawing on their first-hand expertise, here they present the kind of good eating, go-to dishes they most enjoy preparing at home, with each chapter organized by a key occasion: Lazy Brunch, Dinner Party, Backyard Grub, Night In, Midnight Snacks, and Sweet Stuff.



The duo dives into familiar comfort foods from around the world and irresistible creations for any time of the day—from homey Latkes With Lots of Sauces to unusually tasty Fried Grape Salad with Hazelnuts and Blue Cheese. The Sussmans also offer up inspiration for taking on slightly more challenging DIY projects like Makin’ Bacon and Forget the Frozen Pizza, as well as crib notes for how to throw dinner a party, complete with potent cocktails (such as Call a Cab punch) and themed menus (like Some of Archduke Franz Ferdinand’s Favorites).



The multi-touch edition, available on the iBookstore, features digital-only content including behind-the-scenes video; audio tips from the brothers; pop-up tips and back stories; an image gallery of the cooking duo as youngsters; and detailed step-by-step galleries accompanying several recipes. Also included are links to iTunes playlists created by Max and Eli as well as a unique collaboration with Fool’s Gold, one of their favorite music labels. Whether you’re grilling steaks to Flosstradamus’ trap beats or getting saucy with Nacho Lovers’ simmering house, these jams are strictly for listeneners with taste.

Max Sussman 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 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 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 and 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.

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