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Other titles in the Northwest Homegrown Cookbook Series series:
Crab (Northwest Homegrown Cookbook Series)by Cynthia Nims
Synopses & Reviews
Feast on the bounty of the Pacific Northwest, no matter where you live, with the ""Northwest Homegrown Cookbook Series."" Celebrated food writer and chef Cynthia Nims kicks off the series with a tribute to Northwest crab — that sweet and tender meat craved by seafood lovers across the country.
This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you can't find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.
Watch for upcoming books in this great series as Nims celebrates the foods that the Northwest does best — the specialties that have broken the boundaries of regional cooking. And in the meantime, think ""Crab""!
About the Author
Celebrated Northwest chef and food writer Cynthia Nims sets her culinary sights on wild mushrooms for her third book in the successful Northwest Homegrown Cookbook Series (following Crab and Stone Fruit). With as many as fifty edible species of wild mushrooms growing in this ideal habitat, Cynthia finds no shortage of inspiration for Porcini Crostini, Sesame Steak Salad with Soy-Glazed Oyster Mushrooms, Chanterelle and Chicken Pot Pie, and many more.
Divided into four sections, the forty recipes include dishes for any meal, any time of day, and are easily adaptable for cooking with your favorite mushroom variety. Dreamy watercolor illustrations by Seattle artist Don Barnett add a sweep of stylishness to the pages of Wild Mushrooms. With regional history, inspired recipes, information on mycological societies, and a wild mushroom calendar and excursions listing, Cynthia?s latest book continues the tradition of celebrating simple and hearty, yet elegant food from one of the country?s most abundant regions.
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