Synopses & Reviews
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.
"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)
"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 cooks." 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
About 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.