Overview
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.
Full Product Details
Author: Bruce Moffett
Publisher: The University of North Carolina Press
Imprint: The University of North Carolina Press
ISBN: 9781469651125
ISBN 10: 1469651122
Pages: 304
Publication Date: 11 March 2019
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.
Reviews
Gives insight into the chef's fusion of the two regions he's called home. . . .Moffett's directions are easy to follow and make for some flavorful projects.--The Local Palate Moffett's recipes are grounded in the classic techniques he learned as a Culinary Institute of America grad and showcase the bounty of the local farmers, fishermen, and other producers he has befriended over his nearly twenty years in the Charlotte area. --Foreword Reviews A terrific debut from a talented chef who is refreshingly free of ego and pretense, and focused on creating the best dishes possible.--Publishers Weekly starred review
"A terrific debut from a talented chef who is refreshingly free of ego and pretense, and focused on creating the best dishes possible.""--Publishers Weekly starred review Gives insight into the chef's fusion of the two regions he's called home. . . .Moffett's directions are easy to follow and make for some flavorful projects."" --The Local Palate Moffett's recipes are grounded in the classic techniques he learned as a Culinary Institute of America grad and showcase the bounty of the local farmers, fishermen, and other producers he has befriended over his nearly twenty years in the Charlotte area.""--Foreword Reviews"
A terrific debut from a talented chef who is refreshingly free of ego and pretense, and focused on creating the best dishes possible.--Publishers Weekly starred review
Author Information
Bruce Moffett is founder-chef of Barrington's, Good Food on Montford, and Stagioni, all in Charlotte. A James Beard Foundation semifinalist for Best Chef Southeast, he was honored as Restauranteur of the Year by Charlotte Magazine, and Good Food on Montford was recognized by ZAGAT's Top Restaurants in America Guide.
