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Classic Cocktails: Time-Honored Recipes for the Home Bartender
by David Wolfe Amanda HallayClassy ladies and dapper gents have their favorite vintage cocktail go-to, and now you can as well! From Manhattans to Pink Ladies, Gin Fizzies to Whisky Sours, Gibsons to Stingers-and sixty additional cocktails-Classic Cocktails returns drinkers back to an age of sophisticated mixed drinks for the suave imbiber. While mixing your favorite cocktail, brush up on your pop culture trivia with quirky facts and snarky anecdotes. Recipes include:Bloody MaryBlue HawaiiEggnogGin SlingMai TaiMojitoOld-FashionedScrewdriverTequila SunriseTom CollinsWhite RussianAnd many more!Also included is information on serving suggestions, glassware, and remedies for curing that inevitable hangover. So harness your inner mixologist, break out the jar of maraschino cherries, and transport yourself and your friends to a time when "classic" cocktails were the only mixed drinks out there.
Classic Cookies with Modern Twists (EBK)
by Ellen JacksonHere are 100 recipes every cookie-lover will love, including modern twists on the classics for when you're in the mood for something a little different. Who can resist a freshly baked cookie, still warm from the oven? Cookies are simple treats, easy to make, and perfect for almost any occasion, from an after-school snack to a thank-you gift, from bake sales to potlucks. For cookies that are delicious every time, look no further than recipes that have stood the test of time. This "best" collection includes classic favorites, like Snickerdoodles, buttery shortbread, and Peanut Blossoms, along with their modern twists, Cappuccino Snickerdoodles, Rosemary Chocolate Shortbread, and Peanut Butter and Jelly Blossoms. These fresh takes on best-loved cookie jar classics will have you falling in love with your favorites all over again.From the Hardcover edition.
Classic Dessert for Two: Small-batch Treats, New And Selected Recipes
by Christina LaneFrom the original small-batch baker and author of Dessert for Two, 95 recipes to satisfy any craving without leaving you with a surplus of sweets. Since the launch of her popular food blog DessertForTwo.com, dessert lovers everywhere have been coming to Christina Lane for small-batch recipes for their favorite treats. Her fans will love being able to find the best of her cookies, bars, cakes, pies, puddings, and more in one place: Classic Dessert for Two. This collection features a hand-picked selection of Lane’s most popular bakes, along with 20 never-been-published recipes, a brand-new introduction, and gorgeous full-color photography. Lane’s familiar, friendly voice and clever methods for scaling down decadent desserts invite readers to step into the kitchen and whip up a perfectly portioned treat for themselves and a friend (or just themselves!). Perfect for new couples living together, empty nesters looking to reduce food waste, and anyone with a sweet tooth and eyes bigger than their stomach, this cookbook will surely hit all the sweet spots.
Classic Diners of Connecticut (American Palate Ser.)
by Garrison LeykamOver twenty thousand miles of highways and main streets crisscross the state of Connecticut, inviting hungry travelers and locals into the more than one hundred diners that dot the roadways. Among these eateries are some of the most prized American classic diners manufactured by such legendary builders as DeRaffele, O'Mahony, Tierney and Kullman. Author Garrison Leykam hosts a road trip to Connecticut's diners, celebrating local recipes and diner lingo--order up a #81, frog sticks or a Noah's boy with Murphy carrying a wreath--as well as stories that make each diner unique. Tony's Diner in Seymour still keeps pictures of the 1955 flood to always remember the tragedy the diner overcame. Stories like these--of tragedy, triumph, sanctuary, comfort and community--fill the pages in this celebration of classic and historic diners of the Nutmeg State.
Classic Diners of Maine (American Palate)
by Sarah Walker CaronAcross Maine, iconic diners come in different shapes and sizes. From the fluffy pancakes as big as a plate to piles of perfectly crisped corned beef hash, these beloved spots have served classic comfort food to generations of hungry patrons. For more than ninety years, Moody's Diner in Waldoboro has offered famous homemade pies to regulars and visitors alike. From the Lumberjack Breakfast at the Palace Diner in Biddeford to the steak and cheese omelet at the Deluxe Diner in Rumford, author Sarah Walker Caron reveals the stories and recipes behind the state's most iconic community eateries.
Classic Diners of Vermont (American Palate)
by Erin K. McCormickIn the land of mountains, milk and maple syrup, community is culture. Whether driving through college towns, along rural country roads or down bustling city streets, the historic diners you'll find are integral to the communities they serve. <P><P>Over time, Vermont diners have remained gathering places for regulars, locals and travelers alike. So much more than just eateries, places like the Birdseye, Chelsea Royal and the Country Girl Diner are where strangers become friends, where generations learn to understand one another and where simpler times are celebrated. Hear the stories of diner owners and their regulars. Author Erin McCormick reveals how Vermont's diner culture came to be.
Classic Dining: Discovering America's Finest Mid-Century Restaurants
by Peter MoruzziTake an illustrated tour of America&’s stylish and historic mid-century restaurants in this volume of color photographs and vintage ephemera. Over the years, the softly lit wood-paneled interiors, starched tablecloths, curved booths, tuxedoed captains, and tableside service that once defined continental-style fine dining have given way to more contemporary trends. Yet in American cities large and small, a few historic restaurants have maintained their classic character and old-school ambiance. With vivid new color photography and fascinating vintage ephemera, Classic Dining celebrates the great mid-century restaurants that continue to thrive in New York, the greater Miami area, New Orleans, Las Vegas, the Chicago area, Los Angeles, and across the United States. This volume also includes a directory of mid-century restaurants across America.
Classic Eateries of Cajun County (American Palate)
by Dixie PochéSample flavors of Cajun Country&’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region&’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim&’s and Teet&’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina&’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana&’s pioneering eateries and those still making culinary history today.
Classic Eateries of the Arkansas Delta (American Palate)
by Kat RobinsonThe Arkansas Delta is fertile ground for delicious food and iconic restaurants. It's a thickly layered culinary landscape built on generations of immigrants, farmers and cooks. Savor Delta tamales at Pasquale's Tamales, Rhoda's Famous Hot Tamales and Smokehouse BBQ. Meet the masters of barbecue like Harold Jones at the James Beard American classic Jones Barbecue Diner in Marianna. Dine where Elvis Presley ate, travel to Bill Clinton's favorite burger joint and cross the roads where Johnny Cash grew up. From legendary catfish havens such as Murry's Restaurant in Hazen to divine drive-ins like the Polar Freeze in Walnut Ridge, author Kat Robinson and photographer Grav Weldon explore more than one hundred classic joints, superb steakhouses, pie places and decadent doughnut palaces in this tasty travelogue.
Classic Eateries of the Ozarks and Arkansas River Valley (American Palate)
by Kat RobinsonIf life is a highway, food is the fuel. The restaurant cuisine of Arkansas was crafted by transportation--and by family heritage. From century-old soda fountains to heritage candy makers, Arkansas wine country and the birthplace of fried pickles, discover the delicious nooks of the Ozarks and scrumptious crannies of the Arkansas River Valley through this tasty travelogue. Learn how fried chicken came to a tiny burg called Tontitown. Discover a restaurant atop a gristmill with a history predating the Civil War. Dine where Bill Clinton, Sam Walton and Elvis Presley caught a bite to eat. Join author Kat Robinson and photographer Grav Weldon on this exploration of over one hundred of the state's classic and iconic restaurants.
Classic Food and Restaurants of the Upper Peninsula (American Palate)
by Russell M. MagnaghiAuthor and award-winning historian Russell M. Magnaghi delves into the delectable food history of the Upper Peninsula.Michigan's Upper Peninsula is a veritable cornucopia of delicious dishes. Over the centuries, the shared food knowledge and passion Native Americans and immigrant of all kinds produced the region's iconic foods and beloved restaurants. Mackinac Island remains the epicenter for fine food. Here one can dine on freshly caught trout and whitefish at the Grand Hotel before tracking down the island's celebrated fudge for dessert. Afield of the island, visitors and residents alike can attend a Friday night fish fry virtually anywhere in the area, savor a juicy "Big C" burger at one of the many Clyde's Drive-In locations, or just have a refreshing glass of beer at Tahquamenon Brew Pub in aptly-named Paradise.
Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen
by Luisa WeissGerman baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany's cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon.From her cheerful Berlin kitchen, Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. Whether you're in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you're looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany's rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it's for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.From the Hardcover edition.
Classic German Cooking: The Very Best Recipes for Traditional Favorites, from Semmelknödel to Sauerbraten
by Luisa WeissA collection of more than 100 of the best, most emblematic recipes of German and Austrian home cooks, from the author of Classic German Baking.To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In Classic German Cooking, Luisa Weiss—who was born in Berlin to an Italian mother and American father, and married into a family with roots in Saxony—has collected and mastered the essential everyday recipes of Germany and Austria. Classic German Cooking features traditional and time-honored recipes that are beloved in homes across the region, such as Rinderrouladen (Braised Beef Rolls), Quarkauflauf (Fresh Cheese Soufflé), Hühnerfrikassee (Chicken Fricassee) and authentic Viennese Gulasch or Alpine Germknödel (Plum Butter-Stuffed Steamed Dumplings). Cozy Apfelküchle (Apple Fritters) bring warmth to an afternoon snack, while tangy Spargelsalat (White Asparagus Salad) signals the sweet start of Spring.Luisa gives history and context to the cooking of Germany and its influences worldwide. Sprinkled with both personal stories and historical insights, Classic German Cooking will leave you with a well-rounded understanding of the cuisine and its lasting influence.
Classic Home Desserts
by Richard Sax"More a story of the pleasures of real dessert-making than anything yet written."-M.F.K. FisherFor this monumental collection, Richard Sax devoted more than a decade to searching out and perfecting more than 350 of the world's most beloved desserts, "the ones made at home by mothers and grandmothers rather than by professional pastry chefs." Every uncomplicated homespun classic is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces-nineteen chapters in all. Sax's versions are justifiably legendary among accomplished bakers: Traditional Two-Berry Buckle Chocolate Cloud Cake Bon Ton's New Orleans Bread Pudding with Whiskey Sauce Reuben's Legendary Apple Pancake Best-Ever Pumpkin Pie Schrafft's Hot Fudge Sauce. Sidebars with every recipe-profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from old recipes-show how sweets are indelibly woven into the texture of our lives.
Classic Indian Recipes: 75 Signature Dishes
by Manju MalhiThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. TV chef Manju Malhi is known for her traditional Indian dishes (Manju was taught to cook by her mother) with a modern urban twist. Why not fill your home with the heady aromas and delicious flavours of the Indian kitchen, with classic recipes passed down from generation to generation.
Classic Indian Recipes: 75 Signature Dishes (Classic)
by Chetna MakanThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes.Chetna Makan is the queen of Indian home cooking. First introduced to us on The Great British Bake Off, Chetna has since authored several successful cookbooks, combining her inventive flavours with a love of simple Indian cooking. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Indian food.Discover the art of achieving fresh and vibrant flavours through smooth, yet intricate techniques that define Indian cooking. These recipes are organized into five chapters:Chapter 1: Meats & PoultryChettinad Chicken; Cardamom-flavoured Lamb Patties; Kashmiri Chicken CurryChapter 2: FishAmritsari Fish; Marathi Salmon Curry; Pickled PrawnsChapter 3: VegetablesVegetable Biryani; Kashmiri Spinach; Okra from JaipurChapter 4: Small Dishes & AccompanimentsCucumber Yoghurt Salad; Indian Sweet Naan; Coriander ChutneyChapter 5: DessertsGround Rice Pudding; Chilli Hot Chocolate; Semolina BiscuitsWith stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich, traditional tapestry of Indian cuisine. From the secret to the best Dal papdi chaat to timeless dishes such as Spicy garlic-ginger chicken and Okra masala, this Indian cookbook will help you recreate a classic Indian feast at home.Discover the joy of Indian cooking with Chetna Makan's Classic Indian Recipes.
Classic Indian Recipes: 75 Signature Dishes (Classic)
by Chetna MakanThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes.Chetna Makan is the queen of Indian home cooking. First introduced to us on The Great British Bake Off, Chetna has since authored several successful cookbooks, combining her inventive flavours with a love of simple Indian cooking. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Indian food.Discover the art of achieving fresh and vibrant flavours through smooth, yet intricate techniques that define Indian cooking. These recipes are organized into five chapters:Chapter 1: Meats & PoultryChettinad Chicken; Cardamom-flavoured Lamb Patties; Kashmiri Chicken CurryChapter 2: FishAmritsari Fish; Marathi Salmon Curry; Pickled PrawnsChapter 3: VegetablesVegetable Biryani; Kashmiri Spinach; Okra from JaipurChapter 4: Small Dishes & AccompanimentsCucumber Yoghurt Salad; Indian Sweet Naan; Coriander ChutneyChapter 5: DessertsGround Rice Pudding; Chilli Hot Chocolate; Semolina BiscuitsWith stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich, traditional tapestry of Indian cuisine. From the secret to the best Dal papdi chaat to timeless dishes such as Spicy garlic-ginger chicken and Okra masala, this Indian cookbook will help you recreate a classic Indian feast at home.Discover the joy of Indian cooking with Chetna Makan's Classic Indian Recipes.
Classic Indian Recipes: 75 signature dishes (Classic)
by Manju MalhiThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. TV chef Manju Malhi is known for her traditional Indian dishes (Manju was taught to cook by her mother) with a modern urban twist. Why not fill your home with the heady aromas and delicious flavours of the Indian kitchen, with classic recipes passed down from generation to generation.
Classic Italian Recipes: 75 signature dishes
by Anna Del ConteOver 75 of Anna Del Conte's finest Italian recipes. Anna Del Conte is one of the greatest living experts on Italian food. Born in Milan, she read History and Philosophy before leaving for London in 1949 where she quickly became the first cookery writer in England to specialise in Italian food. Both Nigella and Delia cite her as their favourite Italian food writer and her culinary expertise has been acknowledged with countless awards. The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. This definitive cookbook contains over 75 signature recipes accompanied by beautiful photography. In this elegant collection of Italian cuisine you?ll find delicious traditional dishes such as Bucatini with pancetta, Beef braised in Barola, Calamari stuffed with rice, parsley and garlic and Pistachio ice cream. The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. This definitive cookbook contains over 75 signature recipes accompanied by beautiful photography. In this elegant collection of Italian cuisine you?ll find delicious traditional dishes such as Bucatini with pancetta, Beef braised in Barola, Calamari stuffed with rice, parsley and garlic and Pistachio ice cream.
Classic Italian Recipes: 75 signature dishes (Classic)
by Anna del ConteOver 75 of Anna Del Conte's finest Italian recipes. Anna Del Conte is one of the greatest living experts on Italian food. Born in Milan, she read History and Philosophy before leaving for London in 1949 where she quickly became the first cookery writer in England to specialise in Italian food. Both Nigella and Delia cite her as their favourite Italian food writer and her culinary expertise has been acknowledged with countless awards. The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. This definitive cookbook contains over 75 signature recipes accompanied by beautiful photography. In this elegant collection of Italian cuisine you’ll find delicious traditional dishes such as Bucatini with pancetta, Beef braised in Barola, Calamari stuffed with rice, parsley and garlic and Pistachio ice cream. The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. This definitive cookbook contains over 75 signature recipes accompanied by beautiful photography. In this elegant collection of Italian cuisine you’ll find delicious traditional dishes such as Bucatini with pancetta, Beef braised in Barola, Calamari stuffed with rice, parsley and garlic and Pistachio ice cream.
Classic Italian Recipes: 75 signature dishes (Classic)
by Anna del ConteThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes.Anna Del Conte is one of the greatest living experts on Italian food. Both Nigella and Delia cite her as their favourite Italian food writer and her culinary expertise has been acknowledged with countless awards. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Italian food.Discover the art of achieving fresh and vibrant flavours through effortless, yet refined techniques that define Italian cooking. These recipes are organised into five chapters:Chapter 1: AntipastiBruschetta; Stuffed Mussels; Focaccia with RosemaryChapter 2: PrimiRisotto with Mussels; Trofie with Pesto; Spaghetti alla PuttanescaChapter 3: SecondiSteamed Sea Bass with Salsa Verde; Rabbit in Sweet-and-sour Sauce; Cuttlefish stewed in WineChapter 4: ContorniBroccoli Sauteed in Oil and Garlic; Peas with Prosciutto; Stewed Artichokes and Broad BeansChapter 5: DolciTiramisu; Peaches stuffed with Amaretti; Panna CottaWith stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich traditional tapestry of Italian cuisine. From the secret to the best Bucatini with pancetta to timeless dishes such as Beef braised in Barola and Calamari stuffed with rice, parsley and garlic, this Italian cookbook will help you recreate a classic feast at home.Discover the joy of Italian cooking with Anna Del Conte's Classic Italian Recipes.
Classic Italian Recipes: 75 signature dishes (Classic)
by Anna del ConteThe Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes.Anna Del Conte is one of the greatest living experts on Italian food. Both Nigella and Delia cite her as their favourite Italian food writer and her culinary expertise has been acknowledged with countless awards. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Italian food.Discover the art of achieving fresh and vibrant flavours through effortless, yet refined techniques that define Italian cooking. These recipes are organised into five chapters:Chapter 1: AntipastiBruschetta; Stuffed Mussels; Focaccia with RosemaryChapter 2: PrimiRisotto with Mussels; Trofie with Pesto; Spaghetti alla PuttanescaChapter 3: SecondiSteamed Sea Bass with Salsa Verde; Rabbit in Sweet-and-sour Sauce; Cuttlefish stewed in WineChapter 4: ContorniBroccoli Sauteed in Oil and Garlic; Peas with Prosciutto; Stewed Artichokes and Broad BeansChapter 5: DolciTiramisu; Peaches stuffed with Amaretti; Panna CottaWith stunning images to inspire your culinary journey, this masterful collection invites both novice and experienced cooks to explore the rich traditional tapestry of Italian cuisine. From the secret to the best Bucatini with pancetta to timeless dishes such as Beef braised in Barola and Calamari stuffed with rice, parsley and garlic, this Italian cookbook will help you recreate a classic feast at home.Discover the joy of Italian cooking with Anna Del Conte's Classic Italian Recipes.
Classic Kentucky Meals: Stories, Ingredients & Recipes from the Traditional Bluegrass Kitchen (American Palate)
by Rona RobertsTrue Kentucky cuisine tastes best at a full table. Friends and family share stories while passing delectables like roast chicken, bacon-kissed wilted salad and fresh butter for the spoon bread. "Classic Kentucky Meals" puts the state on the plate, highlighting the commonwealth of flavors from Mercer County meadows, a treasured Princeton smokehouse, Casey County's sorghum fields and Berea's culinary traditions. Kentuckians cherish local cheese makers' fine aged cheddars and sixth-generation millers' crunchy cornmeals and savor tender green bean varieties their great-great-grandparents would recognize and applaud. Join award-winning food writer Rona Roberts as she invites you into her Bluegrass kitchen to visit and cook authentic, homegrown Kentucky meals. Drinks and music included.
Classic Michigan Food and Drinks: The Stories behind the Brands (American Palate)
by Jon Milan Gail OffenMichigan is home to an amazing array of food and drink brands, each with a fascinating story behind it. Ready-to-eat breakfast cereals like Kellogg's and Post changed how the world eats, and Gerber first made baby food commercially available. But the Wolverine State is bursting with many other notable edibles, such as Faygo, American Spoon, Jiffy, Sanders and Vernors. Better Made uses Michigan potatoes for its chips. Fudge, pasties and anything made with cherries are also local standards. Others are gone but not forgotten, like Awrey's and Twin Pines. Authors Gail Offen and Jon Milan explore the history and stories behind all of these and many, many more.
Classic Recipes for Modern People: A Collection of Culinary Favorites Reimagined
by Max Sussman Eli SussmanThe 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