Shroom : Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms.

ISBN:

9781449460976

Title:

Author:

Selengut, Becky.

Personal Author:

Selengut, Becky.

Physical Description:

1 online resource (244 pages)

Contents:

Contents -- Acknowledgments -- Foreword by Langdon Cook -- Introduction -- Chapter 1 Button Cremini Portobello -- Chapter 2 Beech -- Chapter 3 Oyster -- Chapter 4 King Trumpet -- Chapter 5 Shiitake -- Chapter 6 Maitake -- Chapter 7 Lion's Mane -- Chapter 8 Morel -- Chapter 9 Chanterelle -- Chapter 10 Hedgehog -- Chapter 11 Porcini -- Chapter 12 Lobster -- Chapter 13 Black Trumpet -- Chapter 14 Truffle -- Chapter 15 Matsutake -- Why Eating Random Wild Shrooms Is a Really, Really Bad Idea -- Other Shrooms Worth Eating -- Bibliography -- Mail-Order Resources -- Metric Conversions and Equivalents -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking (Mushrooms).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

Kansas City :

Andrews McMeel Publishing,

2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.658	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

"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

Author Notes

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'.

Reviews (1)

Library Journal Review

Starred Review. 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. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.