Synopses & Reviews
Celebrated chef and food writer Cynthia Nims returns with more delicious recipes geared to the special bounty of the Northwest in the NORTHWEST HOMEGROWN COOKBOOK SERIES. Experience the fresh sweetness of stone fruit--those delicious fruits with a stone or pit in the center. This beautiful and elegant cookbook tells all the secrets to cooking with stone fruit: cherries, nectarines, apricots, plums, and peaches. From the tree to the table, STONE FRUIT serves up recipes both savory and sweet, from a delectable Dutch Baby with Gingered Apricots to a delightful Chilled Nectarine Soup. Try a tender Chicken Saute with Plums or a Cherry-Roasted Leg of Lamb with Spicy Cherry Salsa, and then top it off with a tempting Grilled Peach Melba with Peach Ice Cream. Along with these luscious recipes, learn about the Northwest growing regions for these delicious treats, how to buy and store stone fruit, and how to keep enjoying these tasty recipes when summer's fresh fruit is gone. Complete with a stone fruit calendar and fun excursion ideas, STONE FRUIT will make your mouth water. Well known among ""foodies"" of the western United States, CYNTHIA NIMS has written and edited numerous cookbooks. Former food editor for Simply Seafood magazine and Spa magazine, Cynthia is now the food editor for Seattle magazine. Look for Cynthia's cookbook titled CRAB (pg 51), the first book in the NORTHWEST HOMEGROWN COOKBOOK SERIES.
Celebrated chef and food writer Nims returns with delicious recipes geared to the special bounty of the Northwest. This beautiful and elegant cookbook tells all the secrets to cooking with stone fruit: cherries, nectarines, apricots, plums, and peaches. 40 recipes. 15 watercolor illustrations.
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, Cynthias latest book continues the tradition of celebrating simple and hearty, yet elegant food from one of the countrys most abundant regions.