Press Release: Cooking In The Moment by Andrea Reusing
FOR IMMEDIATE RELEASE
Contact: Jill Browning
“Chef and James Beard nominee Reusing’s outstanding, beautifully photographed debut is . . . 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)
COOKING IN THE MOMENT
A Year of Seasonal Recipes
By Andrea Reusing
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: A Year of Seasonal Recipes (Clarkson Potter; on sale April 5, 2011) 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. COOKING IN THE MOMENT seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (Strawberry Ice Cream; Hen and Dumplings), simple one-pot dinners (Shrimp, Pea, and Rice Stew; Macaroni with Beans, Roasted Pumpkin, and Ham Hocks), and feasts to satisfy a crowd (Roast Fresh Ham with Cracklings; Spicy Crab and Shrimp Boil with Corn and Potatoes). 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.
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.
ABOUT THE BOOK
COOKING IN THE MOMENT: A Year of Seasonal Recipes
By Andrea Reusing
On Sale: April 5, 2011 • ISBN 978-0-307-46389-0 • Price: $35
For more information on the book and Andrea Reusing, please contact:
Jill Browning, Clarkson Potter Publicity, at 212-572-6182 or firstname.lastname@example.org.