Cooking in the Moment

“[A]n intimate, accessible take on seasonality, and the author’s enthusiasm for such a way of life is infectious.”—Saveur

“If there’s one thing Reusing understands, it’s the power of a remarkable ingredient.”—O Magazine

“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

“[A] must-have title for both new and experienced cookes.”—Publishers Weekly, starred review

“Her enthusiasm is infectious, her approach, inviting.”—BookPage

“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

“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 Lawso