Shroom - Selengut, Becky
20,99 €
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  • Broschiertes Buch

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.

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Produktbeschreibung
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.
Autorenporträt
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 and chef instructor at The Pantry in Seattle. Becky is the author of the IACP-nominated Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast, How to Taste: The Curious Cooks Handbook to Seasoning and Balance, from Umami to Acid and Beyond, and Not One Shrine: Two Food Writers Devour Tokyo. She lives with her sommelier wife, April Pogue, and their lovable and loony pointer mix Izzy. Clare Barboza is a New England based food photographer who runs a full-service photo studio in Southern Vermont and works with food brands and publishers from all over the country. Her background is in fine art and her passion lies in telling stories, particularly stories about how food goes from the farm to the kitchen to the table. Clare is also the co-owner of Poppy Bee Surfaces, which she runs with her husband, making beautiful, lightweight photo backgrounds for food and product photography. April Pogue discovered her passion for wine while working with the Fifth Floor restaurant in San Francisco and its award-winning wine list. Throughout her career she has worked for renowned restaurants such as Spago Beverly Hills, Seattle's Wild Ginger, Loulay Kitchen & Bar, and most recently Cafe Juanita in Kirkland, Washington. April has taught classes on food and wine pairing for PCC Cooks, the Culinary Institute of America, and is currently Wine Director and instructor at The Pantry Seattle, a cooking school in Seattle.