Cooking in the Moment
A Year of Seasonal Recipes: A Cookbook
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- $14.99
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- $14.99
Publisher Description
"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine
"[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review)
“Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month
“I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.”
—David Chang
“I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.”
—John Grisham
For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby.
When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave.
With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
PUBLISHERS WEEKLY
Chef and James Beard nominee Reusing's outstanding, beautifully photographed debut is a seasonally driven collection of 130 recipes. With an emphasis on local ingredients, this "mix of childhood favorites, standbys that can be prepared quickly, simple restaurant dishes, and celebration dishes to feed a crowd." Casual, easy family dishes such as escarole in broth with lemon and eggs, cream of tomato soup with tomato leaves, kale panini, and chilled berry pudding with cream are balanced by guest-worthy selections, including roast moulard duck with kumquats and salt-cured chiles, roasted spareribs with crushed fennel and red chiles, and squab with grilled red onion and sweet cherries. Moments paired with dishes, such as the "Tuesday Afternoon, Late May" roasted shiitake mushrooms with garlic oil, and "Sunday Morning, September" pickled figs, take readers into the author's experience of sourcing, using, and enjoying the best ingredients of the season. Informative and humorous essays on everything from watercress to "schlepping food," make this a book that's just as sit-down-and-read as open-and-use. A well-researched section for finding ingredients rounds out this must-have title for both new and experienced cooks.