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, Cynthias latest book continues the tradition of celebrating simple and hearty, yet elegant food from one of the countrys most abundant regions.
About the Author
Well known as a chef and food writer in the western United States, Cynthia Nims has written and edited numerous cookbooks. Formerly the food editor of Seattle Magazine, Simply Seafood
, and Spa
magazines, Cynthia is at home in the food world of the Pacific Northwest. A resident of Seattle, Cynthia combines her rich experience with her homegrown touch and has written four books for the Northwest Homegrown Cookbook Series. Cynthia is also a freelance food and travel writer as well as a member of the International Association of Culinary Professionals and Les Dames dEscoffier.
Cynthia is a lifelong Northwesterner who reveled in growing up surrounded by great food whether it was grilled oysters on a San Juan beach or huckleberry pancakes while backpacking in the Olympic Mountains. Cynthia studied cooking in France at La Varenne Ecole de Cuisine, where she was awarded a Grand Diplôme dEtudes Culinaires. She also worked on numerous cookbooks with the schools president, Anne Willan.