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Cooking in the Moment
"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 th...more
"[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 th...more
ebook, 272 pages
Published
April 5th 2011
by Clarkson Potter
(first published March 22nd 2011)
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Andrea Ruesing owns the Lantern Restauraunt in Chapel Hill, NC. In 'Cooking for the Moment' she provides us with seasonal recipes that take advantage of what local ingredients are produced at that time by local farmers. If you live in North Carolina as I do, the book is a wonderful tool for finding ways to use local produce and help local farmers.
There are many stories that go with the seasons that add to the enjoyment of the book. In the Spring, There are trips to the market for Broccolli and C...more
There are many stories that go with the seasons that add to the enjoyment of the book. In the Spring, There are trips to the market for Broccolli and C...more
As noted in the sub title, this book is focused on cooking what is in season. Furthermore, the idea is that one focuses on one dish or drink for a particular season or time. Simplicity is the key which allows you to focus on what is in season as well as what you are working with according to the author. These recipes also lean towards being different than ones in a lot of cookbooks and therefore variety is accentuated here.
After a multi- page introduction that explains the above as well as her o...more
After a multi- page introduction that explains the above as well as her o...more
"Meals made from real foods are more delicious, but also more healthy, than a diet misted with spray vegetable oil." This is my kind of cookbook (or at least, this is the cookbook that represents the way I want my food to be). Reusing's not afraid of lard or butter, but she absolutely celebrates seasonal produce and simple foods. And quality matters over all. The recipes are not all easy, and will not stand for factory raised chickens or pale, genetically modified tomatoes. But now you'll know w...more
Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes encourages readers to take advantage of local, seasonal ingredients using simple, flavorful recipes. Most of the recipes require little effort and few ingredients, yet they come together in an alchemy of flavors. Ms. Reusing has a talent for finding just the right combination of ingredients to transform something simple into something divine.
I do have one reservation, and this is that you’re going to have to make sure you read re...more
I do have one reservation, and this is that you’re going to have to make sure you read re...more
Yay this cookbook is so what a modern cookbook should be. Local, sustainable, informative, SEASONAL, beautiful pictures, uses of salt, backgrounds and roots of food and a in depth comprehensive read of recipes....I actually made fried chicken!
I read this cover-to-cover and was immediately inspired to try cooking something completely new. The author intersperses charming pages of helpful tips and food philosophy among the recipes and beautiful photos. Lovely book.
this book is amazing! it makes me want to forage in the woods, grow my own chickens and cows and pigs, and have a huge farm! the recipes look delicious- my favorite is campfire breakfast bags!
The grilled zucchini with mint, chile oil and toasted pine nuts was stellar. The book was an enjoyable read for the essays, stories and side notes. The recipes were beautiful. Great book.
In between each group of 3 or 4 recipes was a full page of really interesting info - most of it local. Not only was there a recipe for a whole roasted onion, but I also learned a lot!
Really makes you think about where your food came from and try to eat with kindness.
Although it is a cookbook, all the extras scattered throughout read like a story. I love that the recipes are organized according to season.
I really like this book - good pics, good stories, good veggie recipes, good meat recipes, and a variety of cooking levels. Some of the cooking suggestions are so easy and simple as to just be mentions within a paragraph, but some are rather complex and time-consuming. I like how she incorporates the use of meat/seafood into her seasonal cooking - lots of seasonal cookbooks don't really do much of that. There are super healthy recipes, and ones that aren't healthy at all, but look sooooo good. V...more
A great cookbook for seasonal ingredients and recipes.
This is a fantastic cookbook with gorgeous writing and photos. I especially enjoyed reading Reusing's accounts of the local farmers, pie bakers, heirloom apple-growers, and farmer's market community in NC. Her recipes are inventive and well-worth a go. I look forward with great anticipation to her next cookbook.
Very nice mix of recipes and prose. Good photos.
This book has some beautiful pictures but most of them are not of the recipes listed within. Instead, there are glamour shots of ingredients and locations, hard to find ingredients, and impractical recipes that no working person would have time to gather and create. Not recommended.
Great recipes
May 14, 2013
Dona
rated it
4 of 5 stars
·
review of another edition
Shelves:
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