About the Book
Written for cooks who are younger, budget-minded, food-conscious and socially aware, this book expands your culinary education. Even experienced gourmets will learn new techniques and tips. Readers are guided through seven chapters of food preparation, starting with the simplest (no heat) to chapters on vegetarian food for vegetarians and non-vegetarians alike and on one of the most popular cuisines for college-age cooks: grilling. Each chapter adds a new technique or style, culminating in recipes for themed feasts and, of course, dessert.
About the AuthorMax Sussman has a wide range of culinary experiences, from cooking with his brother, Eli, at a summer camp, to his experience in upscale establishments. It is this range that gives him his unique attitude toward food, unpretentious and yet passionate about creativity and quality.
