Ann Arbor chef authors gourmet cooking tome for college freshmen

Ah, the eating habits of a college freshman. It's something to be studied and thought about and pondered. 'Cause the question still remains: How many Ramen noodles can one human eat? Well, if you're one of the Ramen junkies, Ann Arbor sous chef Max Sussman, and his brother Eli, have put together a book for easy, fast, gourmet cooking for the Ramen noshing freshmen called Freshman in the Kitchen: From Clueless Cook to Creative Chef.

Excerpt:

Ramen noodles, frozen pizza, chips: The trifecta of college cuisine dominates the menu of those short on time, money and culinary skills.

But it doesn't have to be that way, says Max Sussman, sous chef at Eve, the Ann Arbor, Mich., restaurant that has been packed since Eve Aronoff's recent selection as an Iron Chef contestant. While buying blueberries and squash blossoms at the nearby Kerrytown Farmers' Market, Max shared advice for the young and hungry.

Max and his brother Eli learned to cook in a home that valued good food and lacked a microwave. They worked cooking jobs at summer camps and in college.

After college, Max went into high-end cuisine while Eli took his laid-back diner chops to Los Angeles to work with celebrity chef Ludo Lefebvre. Sensing widespread craving for a book for budget foodies, Max says, "We put our different approaches together for good food that you can make easily." The result: Freshman in the Kitchen: From Clueless Cook to Creative Chef, a spiral-bound book combining techniques and recipes.

Read the entire article here.