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"I don't think knowing about food
and cooking is in most people's
backgrounds," says Max (top, mixing
up bruschetta), whose passion for
fair-trade products and locally
produced goods is represented in
the book. "It's something everyone
used to know, then came to rely on
restaurants and prepackaged
food. Now people are coming full
circle and becoming interested in
knowing where their food comes
from, who makes it and how to
prepare it." Above: Prep time for this
deceptively complicated-looking
Eggplant Parmesan is only 30 minutes.

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DIAMONDS AT WHOLESALE PRICES • CERTIFIED WITI l G.I.A. PAPERS

B 2 0 •

AUGUST 2008 •

IN platinum

MEET THE AUTHORS: Freshman
in the Kitchen will be available at
bookstores and at huronriverpress
.com in late August. Meet the
authors at a booksigning 1-4 p.m.
Sunday, Aug. 24, at the Book Beat
in Oak Park (248-968-1190).

>Habonim Dror's Camp Tavor in Three
Rivers, Mich., was the beginning of the
culinary teamwork. "I started to truly
become passionate about cooking when
we worked together at camp," says Eli.
"We would go through our meats and
produce and then stand in the kitchen
and brainstorm, bouncing ideas off each
other and the rest of the staff.
"Max was the brains behind the oper-
ation, and I was his sounding board. I
would tell him what I thought we could
accomplish in the time frame we had
because Max always wanted to do some-
thing crazy like make a three-course
Indian meal with only a few hours to
spare before dinner."
With that same give-and-take rela-
tionship, the brothers targeted Freshman
in the Kitchen to their contemporaries.
"Most kids entering college are coming
straight from living with their parents,"
explains Eli. "If kids realized they could
cook delicious food for themselves and
not spend all their money eating in aver-
age restaurants, they'd probably start
cooking more."
Adds Max, "I think people are
becoming interested in knowing where
their food comes from, who makes it and
how to prepare it. The Postville incident
[the Iowa kosher meat–supplier scandal]
is a good example of this," he says. "If we
knew half the things that go on in large
food processors like that, we'd want to
meet the people who grow our food and
buy directly from them at farmers' mar-
kets as much as we could."
The brothers are the sons of Lynne
Avadenka, a book artist (who tested
recipes for the book), and attorney Marc
Sussman, well known in certain circles
for his homemade challah and Passover
lamb stew. The pair, who still live in
Huntington Woods and are members of
West Bloomfield's Congregation B'nai
Moshe, outlawed junk food at home
while the boys were growing up — a ser-
endipitous decision. "They were always
adventurous eaters, willing to try what
was put in front of them. That made it
more fun for me," says Avadenka. Adds
Marc Sussman, "They wanted the book
to look good and be functional; they
thought about all that."
The best part? "We thought it was
great they did this together, especially
since Eli moved to L.A.," says Avadenka.
"It's a way for them to stay close, and
we're happy to see it."