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 Author Name: Cynthia Nims
Title: WILD MUSHROOMS; NORTHWEST HOMEGROWN COOKBOOK SERIES
Binding: Paperback
Type: BOOK
Publisher: GRAPHIC ARTS CENTER PUB CO.
ISBN Number: 1558686959 / 9781558686953
Seller ID: 1136384
Includes dishes for any meal, any time of day, & are easily adaptable for cooking with your favorite mushroom variety. Porcini Crostini, Sesame Steak Salad with Soy-Glazed Oyster Mushrooms, Chanterelle & Chicken Pot Pie, & many more. Illus. by Don Barnett. Color illus., 40 recipes; 7x9 inches, 96 pgs.
'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:
Cynthia Nims is a lifelong Northwesterner who reveled in growing up surrounded by great food-both in her mother's kitchen and exploring the region with her family. Cynthia studied cooking in France at La Varenne Ecole de Cuisine, where she received the Grand Diplome d'Etudes Culinaires and worked on numerous cookbooks with the school's president, Ann Willan. A resident of Seattle, she has been editor of Simply Seafood magazine, food editor of Seattle magazine, a cookbook author, and a freelance food and travel writer. She is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier.
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