We love Andrea Reusing’s seasonal restaurant in Chapel Hill, North Carolina, where Southern ingredients appear in delicious, Asian-accented dishes like ham hocks with white beans, fried catfish with hot slaw, and pan-roasted clams with sake. In her first cookbook, we get a real taste of the community that makes this kind of seasonal, personal cooking possible, as Reusing treats us to stories about her local farmers, foragers and purveyors. With over 150 recipes and beautiful, totally natural-feeling photography, we love how the book reflects Reusing’s own warmth and charm as a cook, mother, and Southern transplant.