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Cooking in the Moment: A Year of Seasonal Recipes Hardcover – April 5, 2011


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Cooking in the Moment: A Year of Seasonal Recipes + Earth to Table: Seasonal Recipes from an Organic Farm + The Farm: Rustic Recipes for a Year of Incredible Food
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Editorial Reviews

Amazon.com Review

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.

“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

“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

Featured Recipe: Strawberry Ice Cream


Makes 2 quarts

Ingredients
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

Instructions
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.

Review

"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

"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 towards great home cooking."
--David Chang

"Chef and James Beard nominee Reusing's outstanding, beautifully photographed debut is a seasonally driven collection of 130 recipes... [A] book that's just as sit-down-and-read as open-and-use... [A] must-have title for both new and experienced cooks."
--Publishers Weekly (starred review)

"[A]n intimate, accessible take on seasonality, and the author's enthusiasm for such a way of life is infectious."
--Saveur 

"Cooking in the Moment can change the color of your time in the kitchen from gray to rainbow....(Reusing)'s either the best-writing cook or the best-cooking writer around."
--Garden & Gun

“The carrot soup with toasted curry was a knockout… The soup itself keeps the bright taste of the carrots, adding for ballast, onion, cayenne, dry white wine, and some homemade curry powder that I cannot now be parted with… The real triumph for me, here, were the spareribs with crushed fennel and red chiles. This was outrageously simple... People are still talking about these ribs in my house, and I am still thinking of them.”
--Nigella Lawson
 
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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter; First Edition edition (April 5, 2011)
  • Language: English
  • ISBN-10: 0307463893
  • ISBN-13: 978-0307463890
  • Product Dimensions: 7.7 x 1.1 x 9.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Best Sellers Rank: #267,035 in Books (See Top 100 in Books)

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Customer Reviews

3.9 out of 5 stars

Most Helpful Customer Reviews

15 of 16 people found the following review helpful By Jo Ann Graham VINE VOICE on February 15, 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
So many cookbooks tell us how to make things we can't find ingredients for and we don't have the time, skill or patience to make. Then they show us photos that a professional food stylist has labored over for hours and that our food never looks like. But those cookbooks are not Cooking in the Moment.

Andrea Ruesing's book is breathtakingly beautiful with brilliantly bright and mouthwatering photos of FRESH fruits, vegetables and meats. But it is the finished meal photos that really make this a wonderful and truly approachable book. They look like meals we can serve at home! They look like real food made by real people that might not be "styled" but is still really delicious. I found the photos of dozens of types of tomatoes, apples, grains and other foods not only beautiful but very informative and a great help in identifying what I was seeing in the market.

The recipes range from real basics like meat stock or fried chicken to more exotic fare like squab with onions and cherries or pickled figs. Recipes and stories are arranged by season to take the greatest advantage of all the fresh, local foods you can find. They are accompanied with charming vignettes of her family's experiences around food as well as clear explanations and stories about the science and practicality of food items -- like how to tell a good fat from a bad fat, how to do overnight and clay pot cooking, how to select heirloom apples or "schlepp" your food home.

This is a wonderful, well rounded cookbook that is not only beautiful but practical, educational and inspiring all at the same time. A joy to read, use and have or to give to the cooks and food lovers in your life.
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14 of 15 people found the following review helpful By A. Reader VINE VOICE on February 9, 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I like to eat healthy, I like to cook, I dont have a ton of time, and I like to buy food thats local and in season.

This book is absolutely amazing. My review copy was in b&w, im such a fan of this book, I'm thinking about getting in color. I've made 3 dishes and one drink so far. It impressed the foodies I had over. They were all simple and straight-forward.

I need to mention these caviats: Some recipes look simple at first but will have an additional step in there for the sauce or some such, make sure you carefully read over what you want to make the night before. Some of the ingredients are expensive and can be difficult to locate. I'm lucky enough to live in LA with plenty of high end grocery stores and have been able to find everything so far. Lastly this is definitely a gourmet cookbook, this wont be useful for someone in college or with limited fun, this definitely isnt an essential book, but is a great add on to your collection for those times you want to impress.
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9 of 10 people found the following review helpful By Stephanie Manley VINE VOICE on March 27, 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I fell immediately in love with this cookbook. I wanted to take this book to the farmers market, it is filled with a variety of dishes in here that you aren't going to find in other cookbooks. I love the way Andrea Reusing really stresses eating locally, and eating what is in season. Her book is a journey into a eating a healthier and cleaner food. She covers fresh vegetables, foods that you find in the wild, meats, and even diary, so everything is covered within this book. When I first opened this book, I saw so many recipes that I wanted to try.
Some of my favorite recipes in this book are the marinated beets, beets with a touch of Indian spice were just so good. I also enjoyed the crab and garlic fried rice. Her hard cider braised pork roast is going to be served up as soon as my Green Egg is delivered. I can hardly wait! If you are looking for a book that is going to cover the basics, this book isn't your best choice, but if you are looking for creative and unique recipes this book will satisfy you for many years to come.
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5 of 5 people found the following review helpful By Marianne C. Maschal on October 29, 2011
Format: Hardcover
I have never been this delighted by a cookbook. Andrea has really done an amazing job putting this together, and includes stories from the farms where she procures her ingredients. The recipes are beautiful and highlight flavors that are in season. What I appreciate most is that this cookbook is also a how-to for shopping at your local farmer's market. As a vendor myself, I am always looking for recipes to tell my customers to try. Now I can just show them this book! Thanks Andrea, this book is truly a gift to the world.
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4 of 4 people found the following review helpful By Burgmicester VINE VOICE on November 23, 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
My wife and I disagree with this cookbook. She doesn't particularly like it and I think it's very interesting. I enjoy the commentary and stories of the author between the recipes. My wife needs and loves pictures of every dish that are in a cookbook. While this book does have some pictures, there are many recipes that go without. It is a seasonal cookbook with each different season bringing the author to another story and more recipes that use ingredients from that particular season. There is just a warm and comfortable feel to the stories that take this book beyond the normal. I will agree with my wife that there are quite a few different "Southern" recipes in it: Roast fresh ham with cracklings, cast iron skillet toasted curry and pistachios, crispy pan fried catfish with hot slaw.

Some of the recipes are complex, but the author spares no space in giving details of the preparation. If you open the book and just read the "Old Breeds" commentary on fried chicken, I don't think you'd disagree with my assessment on this one. From the book, "Some of the best-tasting chicken we get in North Carolina comes via Fedex from Frank Reese in Kansas. I make a big batch of fried chicken in a deep cast-iron skillet, slowly browning it in a few inches of rendered pork fat. Lard makes the best possible fried chicken and blissfully contains more of what is good for you and less of what is bad than most vegetable oils. It produces crisp, nutty, and nearly greaseless fried chicken..."

I'll leave you with this one, "Corn belongs on the cob, and if you run into it somewhere else, there had better be a good reason". And so begins a dialogue on corn.

This is just an interesting concept in a cookbook and I appreciate the effort after going through so many of the same old...
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