This Is a Cookbook Too ― A Survival Manual

More great cooking and expert hilarity from the talented Sussman duo: 60 recipes for everyday eating occasions, DIY food projects, and tales from the trenches for up-and-coming home cooks.

Building on the momentum and popularity of This is a Cookbook, the Sussmans’ next book will deliver more of their trademark shtick: fabulous recipes, expert advice, and hilarious stories. Drawing on their daily experiences as twenty-something cooks, the brothers tackle a slew of eating scenarios, offering up clever and delicious solutions to a myriad of occasions. Need a sure-fire cure for a hangover? Fire up a mushroom omelet sandwich (which Eli says he can make in five minutes flat, even hungover). Having friends over for dinner, including a few vegetarians? There’s a whole chapter devoted to fabulous grain- and vegetable-based dishes, that are also easy to “meatify” with the addition of bacon. Another chapter (“Just Because You Have No Friends Doesn’t Mean You Can’t Make Dinner”) presents easy and nourishing recipes for one. Throughout the book, special features will demystify DIY food adventures—like cheese 101, three homemade breads to try, large-batch cocktails, and pig-on-a-spit: whole beast barbecuing.

Hangover Cures (variations on brunch)
o Chorizo breakfast tacos with fried egg, cilantro & creme fraiche
o Oyster mushroom omellete sandwich with dashi mayo fried tofu, shredded carrot
o Soft scrambled eggs with creme fraiche, chives
o Pastrami lox, caper sour cream, with pumpernickel toast
o Phyllo dough galette
o Fried chicken with watermelon hot sauce sandwich
o Whole wheat silver dollar pancakes with citrus maple syrup

Just add Bacon
(vegetarian recipes for all w/ suggestions for meatification)
o Heirloom carrots with mint, pistachio burnt lemon vinaigrette
o Roasted winter squash with chestnuts, kale, raddichio & celery leaf vinaigrette
o Curried lentils with paneer and pickled chilies
o Tabbouleh with Pine nuts, pomelo, and caramelized onion
o Israeli Couscous with roasted tomatos, red onion, roasted cauliflower, arugula, garlic sauce & pomegranate vinaigrette
o Pickled watermelon rind salad with ginger-sesame dressing, scallions, spicy Golden’s mustard sauce
o Crispy rice with charred scallion, chili flake roasted shitake mushrooms, black vinegar, soy & scallions
o Vegetarian soup

Potlucks, Picnics & Pail Lunches (party fare)
o Fried chickpeas with zattar spice mix, lemon zest, marash spice & paprika
o Jalapeno poppers
o Spiedini / meat skewers
o Homemade pretzel bites with dipping sauce
o Curry chicken salad
o Baguette bites (jamon y queso with gazpacho creme sauce)
o 7-layer dip

Don’t Weigh Me Down
(things that taste great but won't make you want to take a nap)
o Rye berry salad with strawberries and crispy shallots
o Fennel salad with hearts of palm, mint, marjoram, radish & zest
o Striped bass with tomato-basil broth
o Pan-roasted cajun half chicken over wilted greens
o Seared tuna salad with pickled daikon, watermelon radish & scallions

Just Because You Have No Friends Doesn’t Mean You Can’t Make Dinner
(meals for one)
o Grilled halloumi, spinach-mint puree, zucchini
o Baked potato with a ton of cool stuff on it
o Rigatoni with blistered cherry tomatoes, torn arugula, Parmesan, & white vinegar
o Nachos
o Chicken pilaf rice

Dinners
the apocalypse - end of the world dinner parties - natural disaster - no power food

Jewish Meal
Jewish wedding soup, gefilite fish terrine para la max with chrain, apricot fig brisket, challah, kichel dessert? Chocolate Babka?

Seafood
Curry lobster mousse with grilled prawn; seafood stew; oyster with sauces, spicy tomato white wine saffron mussels, trout with fennel broth and roasted leek sauce

Cold Weather
Pumpkin cumin soup with ch

MAX AND ELI SUSSMAN are brothers and twentysomethings with a wide range of cooking experiences that give their hit cookbook, This is a Cookbook, its unique attitude towards food, one that’s unpretentious and yet passionate about creativity and quality. Max currently works as the sous chef at popular Roberta’s Pizza in Brooklyn. In 2012 he was named one of Forbes magazine’s 30 under 30 for food and wine and was a nominee for James Beard Rising Star Chef of the year. Eli is a line cook at Mile End Deli. Both brothers made Zagat’s 2012 list of top 30 under 30 food professionals in New York city. The Sussmans have also been featured in numerous publications as well as a series of videos for Vice. They were recently chosen to model for Gant.