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Other titles in the Northwest Homegrown Cookbook Series series:
Wild Mushrooms (Northwest Homegrown Cookbook Series)
If you like mushrooms, you will thoroughly enjoy this lovingly detailed cookbook from Cynthia Nims. What the slim volume lacks in size it makes up ten-fold in quality recipes and expert information on a variety of wild mushrooms. I was so impressed with Wild Mushrooms that I bought a copy of Nims's Stone Fruit another winner!
Synopses & Reviews
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.
About the Author
Nims is the food editor of Seattle Magazine, local editor of the Zagat restaurant survey, and a freelance food and travel writer.
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Cooking and Food » By Ingredient » Fruits and Vegetables