Recepies for real life
The Sussman Brothers have got the backs of twenty-somethings, who may be intimidated
by the cast-iron skillet and opt for take-out as their culinary standby. Their books are
designed to be go-to kitchen companions, with meals fit for one, two or many, and
feature plans of attack for dinner parties. All of their recipes have easy-to-find
ingredients with limited prep time and can be prepared in small kitchens. Chapters are
organized by occasion, eating habits and time of day. If you want to increase your
kitchen swag, each boasts a special project, like home-curing bacon, pickling, making
pasta from scratch and mixing cocktails.
The cookbook will be sold in GANT Rugger stores this fall.
The Sussman Brothers
Eli Sussman is the sous chef at Mile End in Brooklyn. He was selected as a Zagat NYC 30
under 30 and named an Eater.com Young Guns Finalist. He is on the board of Taste of the
Nation NYC, a culinary tasting event benefiting the hunger charity Share Our Strength.
Along with Max he is the co-author of two cookbooks and co-hosts a webseries for
VICE.com. He also writes a weekly column critiquing food advertisements for
Read more about the Sussman Brothers >> here.