Shroom
(eBook)
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.
Notes
Selengut, B. (2014). Shroom. [United States], Andrews McMeel Publishing.
Chicago / Turabian - Author Date Citation (style guide)Selengut, Becky. 2014. Shroom. [United States], Andrews McMeel Publishing.
Chicago / Turabian - Humanities Citation (style guide)Selengut, Becky, Shroom. [United States], Andrews McMeel Publishing, 2014.
MLA Citation (style guide)Selengut, Becky. Shroom. [United States], Andrews McMeel Publishing, 2014.
Hoopla Extract Information
hooplaId | 14615795 |
---|---|
title | Shroom |
kind | EBOOK |
price | 1.35 |
active | 1 |
pa | 0 |
profanity | 0 |
children | 0 |
demo | 0 |
rating | |
abridged | 0 |
dateLastUpdated | Aug 10, 2023 12:14:55 AM |
Record Information
Last File Modification Time | Nov 23, 2023 04:00:15 AM |
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Last Grouped Work Modification Time | Nov 23, 2023 02:33:59 AM |
MARC Record
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520 | |a 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. | ||
538 | |a Mode of access: World Wide Web. | ||
650 | 0 | |a Electronic books. | |
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