Nov. 19 2008 12:00 AM

Eli and Max Sussman said enough’s enough to microwave popcorn, take-out pizzas and little cardboard boxes filled with gelatinous goodies. The brothers, (Eli went to Michigan State University, Max to University of Michigan) have collaborated on a new cookbook, “Freshman in the Kitchen: From Clueless Cook to Creative Chef,” recently published through Ann Arbor’s Huron River Press, meant to teach young cooks everything from grocery shopping to complex meals.

Max is a chef in Ann Arbor, and Eli works in L.A. for a music ad-agency but moonlights as a chef in the catering industry. At 7:30 p.m. Thursday, Nov. 20, they’ll stop by Schuler Books & Music, Eastwood Towne Center, for a live cooking demonstration.

Eli Sussman said the greatest reward comes from hearing college students and recent graduates share how they used the book to cook their first meal from scratch. “People have been saying they find the cookbook very accessible, because the recipes are fast, simple and don’t utilize too many ingredients, and that, most important, they can follow the instructions and the food turns out delicious.

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