This book is written for the person who would love to impress friends and family without the hassel of those long and drawn-out recipes. Simple, Easy, Quick and Fun are words to describe the kitchen necessity.
"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “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 toward great home cooking.” —David Chang “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 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 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. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). 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.
Women and Slaves in Classical Culture examines how ancient societies were organized around slave-holding and the subordination of women to reveal how women and slaves interacted with one another in both the cultural representations and the social realities of the Greco-Roman world. The contributors explore a broad range of evidence including: * the mythical constructions of epic and drama * the love poems of Ovid * the Greek medical writers * Augustine's autobiography * a haunting account of an unnamed Roman slave * the archaeological remains of a slave mining camp near Athens. They argue that the distinctions between male and female and servile and free were inextricably connected. This erudite and well-documented book provokes questions about how we can hope to recapture the experience and subjectivity of ancient women and slaves and addresses the ways in which femaleness and servility interacted with other forms of difference, such as class, gender and status. Women and Slaves in Classical Culture offers a stimulating and frequently controversial insight into the complexities of gender and status in the Greco-Roman world.