{"product_id":"bruce-moffett-cooks-a-new-england-chef-in-a-new-south-kitchen-hardcover","title":"Bruce Moffett Cooks: A New England Chef in a New South Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBruce Moffett\u003c\/b\u003e (Author), \u003cb\u003eStefanie Haviv\u003c\/b\u003e (Photographer), \u003cb\u003eKeia Mastrianni\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA 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.\u003cbr\u003e\u003cbr\u003eFrom 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBruce 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 \u003ci\u003eCharlotte Magazine\u003c\/i\u003e, and Good Food on Montford was recognized by \u003ci\u003eZAGAT's\u003c\/i\u003e Top Restaurants in America Guide. The book is written with Keia Mastrianni, deputy editor of \u003ci\u003eCrop Stories\u003c\/i\u003e and a writer, oral historian, and baker based in western North Carolina. Photographs by Stefanie Haviv of Stefanie Haviv Photography.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 10.3 x 9.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 11, 2019\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":53463952458035,"sku":"9781469651125","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0990\/0746\/3731\/files\/cJky9V_TD69781469651125.webp?v=1781569399","url":"https:\/\/rbangel-store.myshopify.com\/products\/bruce-moffett-cooks-a-new-england-chef-in-a-new-south-kitchen-hardcover","provider":"The Celestial Starlit Phoenix ","version":"1.0","type":"link"}