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Wild Mushrooms (Northwest Homegrown Cookbook Series) Paperback – August 1, 2004

5.0 out of 5 stars 3 customer reviews

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Editorial Reviews

About the Author

Cynthia Nims is a food writer and consultant focused on food, wine, travel, cocktails, the good things in life. She has made a career of food writing for over 20 years now.
Her first study-abroad program while at University of Puget Sound took her to Paris for a month. There, she made a pilgrimage to Le Cordon Bleu, the venerable culinary school that dates to 1895.

She took an afternoon cooking demo class and promised myself that one day she would return to France to go to cooking school. She returned to France, but not to Le Cordon Bleu. Instead she signed on as a stagiaire (work-study student) at La Varenne instead. She spent 2 years in France and she not only learned to cook, but found her sense of direction.

She spends her time writing cookbooks and blog posts, developing recipes, writing magazine articles, consulting on various projects, and volunteering time for things such as the International Association of Culinary Professionals (currently serving as president of the board of directors).

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Product Details

  • Series: Northwest Homegrown Cookbook Series
  • Paperback: 96 pages
  • Publisher: Westwinds Press (August 1, 2004)
  • Language: English
  • ISBN-10: 1558686959
  • ISBN-13: 978-1558686953
  • Product Dimensions: 7.1 x 0.4 x 9 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #2,356,181 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Paperback
I love this little cookbook- and not only for the wild mushroom recipes, but also for Cynthia Nims care and delicacy in food handling and preparation. I seldom find recipe books that take 'delicacy' into consideration-- she notes the ways that the mushrooms interlace with other ingredients, like the way that brie slices are infused with the taste of the truffle slices. I particularly love the Buckwheat Crepes with Wild Mushrooms, Ham and Gruyere.

The whole book is beautiful- it may sound odd, but the paper quality is excellent. The cover has that high quality paperback flap that fold over, making the cover thicker and more durable than regular soft cover books. The illustrations are beautiful.

There is great information on finding societies that take you on wild mushroom hunts, buying wild mushrooms, and care and handling of wild mushrooms.
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Format: Paperback
This tasty book covers wild mushrooms from Apps to Entrees. Cynthia's passion for local ingredients and fun recipes comes through in every word. If your a mushroom lover this book is a "must add" to your cookbook collection.
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Format: Paperback Verified Purchase
I had this already, but ordered as a gift. This was during the Sandy Storm time and I didn't get it. Yet, I eventually got my Visa credited, which I think speaks well of Amazon's working relationship with outside suppliers. In any case, this cookbook is clear and yields great fare. The Dungeness Crab with Hazelnuts recipe is stellar.
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