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Shroom: mind-bendingly good recipes for cultivated and wild mushrooms

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"Selengut cracks the code of every food lover's favorite fungi, telling us how to . . . showcase them in recipes that will get stomachs rumbling." —Joe Yonan, author of Cool Beans
Chosen as One of the Best Cookbooks of 2014 by NPR
We're seeing a growing number of supermarkets and farmers markets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
In a voice that's informed, but friendly and down-to-earth, Chef Becky Selengut's Shroom is a book for anyone looking to add mushrooms to their food, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried Eggs and Tabasco Honey.
Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
"The recipes in Shroom are sure to put a pep in your step and guide you through the amazing variety of mushrooms awaiting the adventurous cook." —Kevin Gillespie, author of Pure Pork Awesomeness
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ISBN:
9781449448264
9781449460976
9781449461379
9781449461393
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Grouping Information

Grouped Work IDf2f6ff63-a544-fba3-a8b7-6b6346194859
Grouping Titleshroom mind bendingly good recipes for cultivated and wild mushrooms
Grouping Authorbecky selengut
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-09-27 02:08:29AM
Last Indexed2022-09-26 02:44:17AM

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display_description
"Selengut cracks the code of every food lover's favorite fungi, telling us how to . . . showcase them in recipes that will get stomachs rumbling." —Joe Yonan, author of Cool Beans
Chosen as One of the Best Cookbooks of 2014 by NPR
We're seeing a growing number of supermarkets and farmers markets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
In a voice that's informed, but friendly and down-to-earth, Chef Becky Selengut's Shroom is a book for anyone looking to add mushrooms to their food, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried Eggs and Tabasco Honey.
Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
"The recipes in Shroom are sure to put a pep in your step and guide you through the amazing variety of mushrooms awaiting the adventurous cook." —Kevin Gillespie, author of Pure Pork Awesomeness
format_catalog
Book
eBook
format_category_catalog
Books
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id
f2f6ff63-a544-fba3-a8b7-6b6346194859
isbn
9781449448264
9781449460976
9781449461379
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itype_catalog
Adult Book Non-Fiction
last_indexed
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local_callnumber_catalog
641.658 S464 2014
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Sacramento Public Library
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Central
Galt
Isleton
Martin Luther King Jr.
Rancho Cordova
primary_isbn
9781449448264
publishDate
2014
publisher
Andrews McMeel
Andrews McMeel Publishing
recordtype
grouped_work
subject_facet
Cookbooks
Cooking (Mushrooms)
Edible mushrooms
Electronic books
title_display
Shroom : mind-bendingly good recipes for cultivated and wild mushrooms
title_full
Shroom : Mind-bendingly good recipes for cultivated and wild mushrooms [electronic resource] Selengut, Becky.
Shroom : mind-bendingly good recipes for cultivated and wild mushrooms / Becky Selengut ; foreword by Langdon Cook ; wine pairings by sommelier April Pogue ; photography by Clare Barboza
Shroom : mind-bendingly good recipes for cultivated and wild mushrooms [electronic resource] Selengut, Becky.
Shroom Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
title_short
Shroom
title_sub
mind-bendingly good recipes for cultivated and wild mushrooms
topic_facet
Cooking & Food
Cooking (Mushrooms)
Edible mushrooms
Electronic books
Nonfiction

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