About this item
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.
About the Author
Becky Selengut is an author, instructor, speaker, and chef based in Seattle. How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond is Selengut's latest book, published in March 2018. She is an instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss. Selengut forages, makes a mean Manhattan and shares her life with her sommelier wife April Pogue and their lovably loony pointer mix Izzy.
