Bruce Moffett Cooks

A New England Chef in a New South Kitchen

By Bruce Moffett

Written with Keia Mastrianni. Photographs by Stefanie Haviv.

304 pp., 8 x 10, 70 color plates, index

  • Hardcover ISBN: 978-1-4696-5112-5
    Published: March 2019
  • E-book EPUB ISBN: 978-1-4696-5113-2
    Published: February 2019
  • E-book PDF ISBN: 979-8-8908-5507-7
    Published: February 2019

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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.

About the Author

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.
For more information about Bruce Moffett, visit the Author Page.


"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

“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

"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

"This admirable book is a compendium of Bruce Moffett's love for kitchen adventure and discovery. Bruce’s cooking seems to crystallize the essential flavors and sumptuous style of modern American cooking. He is the creative and driving force behind three of North Carolina’s finest restaurants, and you’ll find him on every page of Bruce Moffett Cooks."—Don Drake, author of Uptown Down South Cuisine: Magnolias Restaurant.

Bruce Moffett Cooks is a triumphant story of the journey of a chef with a passion for good food and an ambitious career. Bruce has created a group of restaurants in Charlotte designed to bring people together at the table, where his thoughtful seasonal food is always balanced with community and family and connects deeply to people and tradition.”—Dean Neff, executive chef and owner of PinPoint Restaurant in Wilmington, North Carolina

"Bruce Moffett has produced a delightful repertoire of his most varied and memorable recipes that come straight from the heart and soul. Bon appetite."—Mark Levy, executive chef of the Ivy Hotel in Baltimore