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.