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Sunday, January 22, 2012

Cooking In The Moment

Like Andrea Reusing's acclaimed restaurant Lantern, her book, Cooking in the Moment, celebrates local and seasonal ingredients.

This book is a colorful collection of recipes that makes good use of foods we should eat more of,
like dark green leafy vegetables, healthy fats, and pasture-raised meats. Reusing's simple and straightforward techniques are perfect for people new to cooking, yet her creative take on traditional foods will inspire even seasoned gourmets.

I'm looking forward to making Curried Beets (page 248), Skillet Apples and Onions (page 174), and Sweet and Sour Cabbage (page 229).

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