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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism

My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
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1 Beaverton Cooking and Food- Sustainable Cooking

Cooking in the Moment: A Year of Seasonal Recipes


Cooking in the Moment: A Year of Seasonal Recipes Cover




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.

Product Details

A Year of Seasonal Recipes
Reusing, Andrea
Clarkson Potter
Cookery (natural foods)
Vegetarian - Vegan
General Cooking
Publication Date:
Grade Level:
9.27 x 7.68 x 1 in 2.12 lb

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Sustainable Cooking
History and Social Science » World History » General
Home and Garden » Sustainable Living » Food

Cooking in the Moment: A Year of Seasonal Recipes Used Hardcover
0 stars - 0 reviews
$27.00 In Stock
Product details 272 pages Clarkson Potter - English 9780307463890 Reviews:
"Staff Pick" by ,

Cooking in the Moment is a vibrant seasonal recipe collection paired with lush photos and insightful commentary. James Beard Award nominee Andrea Reusing hit this one out of the park; it's a must have for every farmers market fanatic.

"Publishers Weekly Review" by , "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.) With the popularity of a diet restricting gluten at an all-time high, it's no surprise to find this title marking the latest addition to Byrn's popular Cake Mix Doctor series. The premise of the established series is for home bakers to rely on 'doctoring' mixes to 'jump-start' dessert making. Manufactured gluten-free mixes are based primarily on white rice flour and an added starch, often contributing to a less-than-desired, even unpleasant texture. Byrn's method of add-ins such as fruit and candy, and careful monitoring of baking times, creates a better cake. The recipes are divided into chapters including 'Layers'; 'Bundt'; 'Brownies, bars and cookies'; and 'Cupcakes and muffins.' Traditional cakes, including yellow birthday cake, classic carrot cake; German chocolate, and Boston cream pie are represented, as are the less familiar hummingbird cake and hot lemon poke cake. Cake mixes are used for muffins as well as bars, and a doctored gluten-free brownie mix recipe makes an appearance for those seeking the dessert standby. (Dec.)" Publishers Weekly (Copyright PWyxz LLC)
"Review" by , "If there's one thing Reusing understands, it's the power of a remarkable ingredient."
"Review" by , "[A] must-have title for both new and experienced cooks."
"Review" by , "Her enthusiasm is infectious, her approach, inviting."
"Review" by , "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."
"Review" by , "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."
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