The Northwest corner of the United States is blessed with an incredible array of foods that inspire and enthuse chefs and home cooks alike. Lifelong Northwest native Cynthia Nims shares her passion for and knowledge of one of the most iconic of the region's foods: wild mushrooms. This book features not only practical basics that include tips for buying and preparing wild mushrooms, but also historical and cultural perspectives that add rich context to the enjoyment of the delicious foraged fungi. And of course there are recipes, too, eleven that take you from the breakfast table (Poached Eggs with Morels and Spinach) to dinner time (Chanterelle and Chicken Pot Pie), even a surprising cookie option! Award-winning writer Cynthia Nims has been sharing stories of Northwest food traditions for over twenty years, including in the popular Northwest Homegrown Cookbook Series which helped pave the way for this book.
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