Cooking in the Moment

Cooking in the Moment

A Year of Seasonal Recipes

Book - 2011
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"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.
Publisher: New York : Clarkson Potter, ©2011
Edition: 1st ed
ISBN: 9780307463890
Branch Call Number: 641.564 REU 2011
Characteristics: 271 p. : col. ill. ; 24 cm

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abcDena
Oct 31, 2016

I've borrowed this before and was thinking it's time to buy it. Reusing's focus on fresh ingredients and simple meals is very much like chef Jill Dupleix, a favourite of mine. I love cookbooks that help you make in-season dishes, especially soups and sides.

This book is simple, beautiful and flexible for creative cooks.

carrilis Jul 25, 2011

Good recipes with fresh ingredients and lots of photos!

greenstitcher May 05, 2011

Although some of the recipes are unusual, many require only a few ingredients. Pictures are gorgeous and the book is truly based on seasonal ingredients. The strawberry ice cream was amazing!

s
sdelao
Apr 23, 2011

Gorgeous Recipes and Wonderful Photography!

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