A Collection of Culinary Favorites Reimagined
May 18, 2015
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.
June 15, 2015
Sussman brothers Max and Eli (This Is a Cookbook) have set out to reinvent several categories of classic foods, including breakfasts, international dishes, and their own childhood favorites. Targeting young, casual cooks, they've blended sophisticated and over-the-top recipes (e.g., chicory-pecan salad with maple vinaigrette, bacon-guacamole salsa Verde dip, corn bread and brisket patty melt) with numerous pop-culture references printed in bold, eye-catching fonts. Fledgling gourmets can follow the Sussmans' directions, but they'll have to make some judgment calls regarding cooking equipment. Baking sheet and skillet sizes, for instance, are often undisclosed. VERDICT The Sussmans have come a long way since their debut, Freshman in the Kitchen, and their latest will satisfy readers who relish guacamole on pork rinds as much as chicken liver mousse and gefilte fish.
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