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Library | Call Number | Status |
|---|---|---|
Searching... R.H. Stafford Library (Woodbury) | 641.5636 REU | Searching... Unknown |
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Summary
Summary
"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.
Author Notes
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.
Reviews (3)
Publisher's Weekly Review
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.) (c) Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Preparing a meal using the freshest produce of the moment, preferably locally grown, is the holy grail of contemporary cooking. Reusing has scoured regional North Carolina farms and markets to supply her restaurant as well as her family's table. She keeps her cuisine simple, adorning meats, fish, and vegetables with uncomplicated spices and herbs, letting the pristine goodness of just-harvested and just-butchered items come through in full, ripe glory. Fresh ham is plainly brined, but its skin is carefully scored to create crispy cracklings. Winter greens such as kale help mute the season's lack of other fresh delights, and Reusing creatively imagines a hearty, warming melange of macaroni, beans, squash, and ham hocks to keep everyone cozy and comforted. She includes her own bar creations, her take on the classic Manhattan cocktail starring her own pickled sour cherries. Text and photographs profile local farmers and their aspirations.--Knoblauch, Mark Copyright 2010 Booklist
Library Journal Review
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 (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
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. Excerpted from Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
