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Bruce Moffett Cooks: A New England Chef in a New South Kitchen

Univ. of North Carolina. Mar. 2019. 304p. photos by Stefanie Haviv. index. ISBN 9781469651125. $35; ebk. ISBN 9781469651132. COOKING
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Moffett, chef and owner of three restaurants in Charlotte, NC, shares some of his popular recipes and reflects on his journey to becoming a successful restaurateur in the South. Growing up in Rhode Island, he was influenced by his mother and especially his grandmother who read The Joy of Cooking “like the Bible.” The author later attended the Culinary Institute of America and worked in various New England establishments before settling in Charlotte to be near his son. There he developed his culinary expertise and bonded with the local farmers, chefs, and customers whom he interacts with on a daily basis. The recipes show his North/South inspiration and range from the simplest of dishes such as his grandmother’s summer salad to the more daunting fare, such as charred octopus with squash salad and roasted tomato vinaigrette. Many of the recipes focus on foods reminiscent of the South such as collards, catfish, and fried chicken. Appetizers, sides, main dishes, pizzas, breads, and desserts are illustrated with easy-to-follow instructions and stunning photographs.
VERDICT A beautifully produced cookbook that fuses northern and southern cuisine in a mouth-watering collection.

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