Cooking in the Moment: A Year of Seasonal Recipes: A Cookbook


Product Details

Clarkson Potter Publishers
Publish Date
7.62 X 9.23 X 0.97 inches | 2.11 pounds

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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.


"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."

"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