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This is a Cookbook is, above all else, a home cook's cookbook. This fact comes as a relief considering how (frankly) hipster the book looks at first glance. Given that the authors, Max and Eli Sussman, come from the kitchens of two of Brooklyn's cooler restaurants, Roberta's and Mile End (respectively), this book could have been filled with all sorts of chef hacks and complicated 5-day smoked pickle projects. Instead, it's filled with recipes you can cook right now in your poorly stocked kitchen and look incredibly cool doing so.

The Sussman brothers offer a fairly wide range of recipes, impressive given the small scale of the book, divided up into the defiantly casual categories like "Lazy Brunch" (for day-drinking), "Night In" (for getting lucky), and "Midnight Snacks" (fast drunk food). These categories may seem cheeky, but they're actually pretty useful in terms of knowing the scale and intensity of the recipes. Likewise, This is a Cookbook may appear hipper than thou, but the excellent and straightforward recipes speak for themselves.

This week we'll be featuring a couple of meat recipes: Korean-Style Short Ribs and Pork Chops with Apple Chutney. Then we'll say goodbye to summer with a cool Watermelon Gazpacho. To get over that hump-day party hangover, we'll have Chilaquiles with Tomatillo Salsa and then finish out the week with crowd-pleasing S'mores with Maple-Bourbon Marshmallows.

Win 'This is a Cookbook'

Thanks to the folks at Olive Press, we have five (5) copies of This is a Cookbook to give away this week. All you need to do is tell us the trendiest food you've eaten recently in the comments below.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.

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