Classic Recipes for Modern People
A Collection of Culinary Favorites Reimagined
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- $16.99
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- $16.99
Publisher Description
The siblings and authors of This Is a Cookbook and The Best Cookbook Ever "take the age-old concept of comfort food and update it for modern tastes" (Publishers Weekly).
Classics Recipes for Modern People is the definitive collection of classic recipes that have been reinvented, rejiggered, reordered, and re-created by Max and Eli Sussman. They believe that recipes should be ever expanding and evolving, a philosophy they practice in both their professional and home kitchens. That a dish "no matter how classic and iconic—has the ability to morph into something new and fantastic." Divided into eight sections like "Classics from Our Childhood," TV Dinner Classics," "Future Classics," and "Breakfast Classics" readers will find reinvented dishes inspired by Max and Eli's childhood in Detroit, the frozen food aisle, followers on social media, and more.
"The cookbook displays their trademark creative spin on classic dishes, featuring recipes for things like Gefilte Fish Terrine, Duck à l'Orange, and Kibbeh and Tzatziki. It's decidedly not Kosher (see: Pork Burger with Apple Ketchup, Shellfish Shells), but it speaks to the contemporary trend of repurposing traditional Jewish foods to make them shine in a modern context."—Tablet
"Spotlights their cooking chops and dead-on wit in equal measure . . . For the book, the brothers took a novel tack to gather recipes: crowd-sourcing for childhood culinary classics."—The Forward
"Home cooks interested in adding to their comfort food canon will likely find some inspiration in this eye-catching collection . . . The Sussmans' thoughtful collection is sure to jar readers from their comfort (food) zones and encourage them to branch out to incorporate new flavors and ingredients."—Publishers Weekly
PUBLISHERS WEEKLY
The Sussman siblings take the age-old concept of comfort food and update it for modern tastes. Home cooks interested in adding to their comfort food canon will likely find some inspiration in this eye-catching collection. In many cases, the original recipe is visible through the Sussmans' changes, as with lamb meatloaf with curried potatoes; spicy Asian fondue; preserved lemon key lime pie; and an eight-layer dip consisting of shrimp ceviche. But the duo don't stop there, offering imaginative dishes like vegetable dumplings with spicy dipping sauce; an omelet made of hash browns; and the incredibly messy full English breakfast, incorporating bacon, eggs, sausage, tomatoes and baked beans. The recipes are, for the most part, fairly easy to source and prepare. A simple chicken liver mousse on toast with fresh blackberries, for example, is well within the reach of even the most novice cook, as is the inevitable burger (pork-based, with a little beef and panko in lieu of traditional bread crumbs). The Sussmans' thoughtful collection is sure to jar readers from their comfort (food) zones and encourage them to branch out to incorporate new flavors and ingredients.
