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Classic Recipes for Modern People
Max SussmanEli Sussman
其他書名
A Collection of Culinary Favorites Reimagined
出版Weldon Owen International, 2015-03-31
主題Cooking / Comfort FoodCooking / Individual Chefs & RestaurantsCooking / Regional & Ethnic / American / General
ISBN16162898219781616289829
URLhttp://books.google.com.hk/books?id=lO_kDwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋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