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Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
(Adobe PDF eBook, Kindle Book, OverDrive Read)

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Published:
Andrews McMeel Publishing 2014
Status:
Available from OverDrive
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
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Format:
Adobe PDF eBook, Kindle Book, OverDrive Read
Street Date:
09/09/2014
Language:
English
ISBN:
9781449460976, 9781449461393
ASIN:
B00JKNMFQ0
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Citations
APA Citation (style guide)

Becky Selengut. (2014). Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms. Andrews McMeel Publishing.

Chicago / Turabian - Author Date Citation (style guide)

Becky Selengut. 2014. Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms. Andrews McMeel Publishing.

Chicago / Turabian - Humanities Citation (style guide)

Becky Selengut, Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms. Andrews McMeel Publishing, 2014.

MLA Citation (style guide)

Becky Selengut. Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms. Andrews McMeel Publishing, 2014.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 12, 2018 18:25:38
Date Updated:
Nov 04, 2022 08:02:38
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Jan 29, 2023 18:00:38
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OverDrive Product Record

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      • bioText: When she's not squid jigging, fishing or cavorting through the woods picking wild things for her next meal, Becky Selengut is a private chef, author, humorist and cooking teacher. A regular instructor for PCC Natural Markets since 2004, Selengut is also an adjunct professor in the culinary/nutrition department at Bastyr University. Selengut is the author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch 2011). Her wife, sommelier April Pogue contributed the wine pairings. Shroom will be her third book. In the near future, Selengut hopes to clone herself so she can find the time to do more of these fun things other people call 'work'.
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title
Shroom
fullDescription
"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
reviews
      • premium: True
      • source: Library Journal
      • content:

        Starred review from December 1, 2014

        In this approachable and humorous guide to cooking with 15 types of mushrooms (e.g., king trumpet, morel, lobster), chef and cooking instructor Selengut (Good Fish) hopes to allay fears of fungi. She answers common questions about buying, cleaning (plunging a dirty chanterelle in water isn't taboo), storing, and eating mushrooms but wisely steers clear of foraging advice, which is best left to experts and mycological societies. Each chapter includes five recipes that are presented in order from easy to advanced, with suggested wine pairings. Banh mi sandwiches with red curry roasted portobellos and pickled vegetables, silken scrambled eggs with shaved Alba white truffles, and other dishes, accompanied by gorgeous color photographs, will attract not only curious, possibly mushroom-averse home cooks, but also experts seeking inventive new preparations. VERDICT A delight to read and cook from, this is one of the most welcoming and unintimidating mushroom books to hit shelves in ages.

        Copyright 2014 Library Journal, LLC Used with permission.

popularity
45
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shortDescription
"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...
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