Product Overview
For Andrea Reusingan award-winning chef, a leader in the sustainable agriculture movement, and a working mothercooking 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 nightcooking 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 Reusings 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 celebrationa 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 pagesfarmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holescan 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.
Ive had the pleasure of enjoying many fine meals at Lantern. Andrea Reusings food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.
John Grisham
I love Andrea Reusings 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
