Cooking in the Moment: A Year of Seasonal Recipes

( 3 )

Overview

"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 ...

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Cooking in the Moment: A Year of Seasonal Recipes

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Overview

"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.

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Editorial Reviews

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. (Apr.)
From the Publisher
"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

"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 towards great home cooking."
--David Chang

"Chef and James Beard nominee Reusing's outstanding, beautifully photographed debut is a seasonally driven collection of 130 recipes... [A] book that's just as sit-down-and-read as open-and-use... [A] must-have title for both new and experienced cooks."
--Publishers Weekly (starred review)

"[A]n intimate, accessible take on seasonality, and the author's enthusiasm for such a way of life is infectious."
--Saveur 

"Cooking in the Moment can change the color of your time in the kitchen from gray to rainbow....(Reusing)'s either the best-writing cook or the best-cooking writer around."
--Garden & Gun

“The carrot soup with toasted curry was a knockout… The soup itself keeps the bright taste of the carrots, adding for ballast, onion, cayenne, dry white wine, and some homemade curry powder that I cannot now be parted with… The real triumph for me, here, were the spareribs with crushed fennel and red chiles. This was outrageously simple... People are still talking about these ribs in my house, and I am still thinking of them.”
--Nigella Lawson
 

Library Journal
This debut cookbook follows Myra Goodman's The Earthbound Cook, Alice Waters's In the Green Kitchen, and Darryl Estrine and Kelly Kochendorfer's Harvest to Heat in encouraging the home cook to buy and use locally grown ingredients. Reusing is chef-owner of the award-winning restaurant Lantern in Chapel Hill, NC. She combines recipes, arranged by season, with vignettes about ingredients, times of the year, and farming. The recipes, inspired by pan-Asian cuisine and Southern cooking, are generally simple, though adventurous cooks will find Roast Fresh Ham with Cracklings and Whole Fish Baked in a Salt Crust. Roasted Spareribs with Fennel and Chiles, Oyster Stew, and Roasted Japanese Turnips with Honey use local pork, oysters, field peas, sweet potatoes, and turnips. VERDICT A regional cookbook recommended for those interested in sustainable food and community-supported agriculture.—Christine Bulson, SUNY at Oneonta
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Product Details

  • ISBN-13: 9780307463890
  • Publisher: Crown Publishing Group
  • Publication date: 4/5/2011
  • Pages: 272
  • Sales rank: 380,716
  • Product dimensions: 7.60 (w) x 8.90 (h) x 1.00 (d)

Meet the Author

ANDREA REUSING creates Asian flavors with local and seasonal ingredients at her acclaimed restaurant Lantern, one of Gourmet’s Top Fifty Restaurants. A James Beard Award nominee, she serves on the boards of the Center for Environmental Farming Systems and the Chefs Collaborative. Reusing lives in Chapel Hill with her husband and their two children. This is her first cookbook.
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Read an Excerpt

strawberry ice cream

makes 2 quarts

1 quart ripe fresh strawberries
¾ cup sugar, or more to taste
Pinch of kosher salt
1½ cups buttermilk, preferably full-fat
1½ cups heavy cream

Hull the strawberries, place them in a large bowl, and add the sugar and salt. With a potato masher, coarsely crush the fruit, combining it with the sugar. Stir in the buttermilk and cream, and combine well. Freeze in an ice cream maker.

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Recipe

strawberry ice cream
makes 2 quarts
1 quart ripe fresh strawberries
¾ cup sugar, or more to taste
Pinch of kosher salt
1½ cups buttermilk, preferably full-fat
1½ cups heavy cream
Hull the strawberries, place them in a large bowl, and add the sugar and salt. With a potato masher, coarsely crush the fruit, combining it with the sugar. Stir in the buttermilk and cream, and combine well. Freeze in an ice cream maker.

Read More Show Less

Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted April 7, 2011

    Great Book

    This is a must for Chefs and Home Cooks to have. Experience the Latern if you are every in Chapel Hill N.C.....

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 19, 2011

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    Posted April 22, 2011

    No text was provided for this review.

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