Name: Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms (en Inglés)
Price: 105423.00 COP
Availability: InStock
Author: Selengut, Becky
ISBN: 9781524875039

portada Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms (en Inglés)

Formato

Libro Físico

Autor

Becky Selengut

Editorial

Andrews McMeel Publishing

Año

2022

Idioma

Inglés

N° páginas

240

Encuadernación

Tapa Blanda

Dimensiones

25.3 x 20.4 x 1.7 cm

Peso

0.83 kg.

ISBN13

9781524875039

Categorías

Cocina sana: alimentos integrales
Recetas de frutas y verduras
Recetas de ensaladas y vegetales

Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms (en Inglés)

Becky Selengut (Autor) · Andrews McMeel Publishing · Tapa Blanda

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Origen: Reino Unido (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Jueves 23 de Mayo y el Miércoles 29 de Mayo.

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Reseña del libro "Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms (en Inglés)"

Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" 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. Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, 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 Portobello Shakshuka with Baked Eggs and Israeli Feta and Smoky Squash Soup with Black Trumpet Mushrooms and Scotch. 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.