Bruce Moffett Cooks
A New England Chef in a New South Kitchen
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- $26.99
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- $26.99
Publisher Description
A native New Englander, chef Bruce Moffett fell in love with the South. Founding chef of three Charlotte restaurants—Barrington's, Good Food on Montford, and Stagioni—Moffett is known for creating dishes inspired by both New England and southern culinary traditions. With the simple, compelling aim of making people happy through his cooking, the chef builds immense flavors in every morsel he prepares and serves—and in this lavishly illustrated cookbook he shows you how to do the same.
From small plates of Pickled Butternut Squash Ribbons to Creamy Spring Onion Soup, the meal you make will start out beautifully. Recipes provide step-by-step directions for cooking entire composed dinners, from Pecan-Crusted Lamb with Chipotle BBQ Sauce and Sweet Potatoes to Swordfish with Summer Succotash. Among the book's 120 recipes are irresistible soups, salads, pizza, pasta, vegetable dishes, breads, and desserts. When he arrived in Charlotte almost twenty years ago, Moffett became one of the first chefs there to establish creative, long-term relationships with local farms and purveyors. In his book, written with Keia Mastrianni, he shines a spotlight on the North Carolina producers who provide many of the beautiful ingredients featured daily in his restaurants.
PUBLISHERS WEEKLY
In this excellent debut, North Carolina chef and restaurateur Moffett showcases his creativity in dishes from his three restaurants: fine dining (Barrington's), Italian (Stagioni), and global tapas (Good Food on Montford). Moffett offers dishes of varying complexity and flavors: more experienced cooks will appreciate the foie gras with fig jam and toaster pastry or English pea salad with cheddar ham croutons, while those with more modest skills will find rewarding comfort food fare well within their grasp with recipes for veal piccata with creamy polenta, Moffett's Fried Chicken Plate with collard greens and warm potato salad, or lemon bars. Moffett turns on the flavor with a duck confit pizza with butternut squash and gorgonzola; spaghetti with carolina shrimp and leeks; and bacon-wrapped trout with sweet potato apple hash. Moffett devotes single-page profiles to people he relies on, including suppliers (Sammy Koenigsberg, a farmer outside of Charlotte), and his staff (Larry Schreiber, executive chef at Good Food on Montford, who has worked with him for decades). This is a terrific debut from a talented chef who is refreshingly free of ego and pretense, and focused on creating the best dishes possible.
