The Sussman brothers are recent college graduates with a wide range of cooking experiences; from their time cooking together at a summer camp where Max was the head chef, to their different experiences in diners (Eli) and upscale establishments (Max). It is this range that gives this cookbook its unique attitude towards food, unpretentious and yet passionate about creativity and quality.
The book takes the reader through 7 chapters of food preparation starting with the simplest (no heat) to chapters on vegetarian food for vegetarians and non-vegetarians alike, and a chapter on one of the most popular cuisines for someone this age: Grilling. Each chapter adds a new technique or style, culminating in recipes for themed feasts, and of course ending in desserts.
The Sussman brothers take all the worry out of cooking, even giving detailed instructions on how to make perfect pasta every time. On the other hand, they promise that even if someone has cooked gourmet three-course meals before, they will still learn new techniques and tips.
Today's youth are becoming more and more interested in cooking and in food in general. All the news about the importance of eating locally and organically has made a big impact, (as noted in the book) as college cafeterias shift to have healthier and local food. Younger people might not have the budget to dine at the finest slow-food restaurant or buy only the most sustainable grass-fed beef. Freshman in the Kitchen is written for this group of younger, budget-minded, food-conscious and socially aware aspiring cooks.
