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240 pages, Paperback
First published October 1, 2019
Kara adjusted her toque, then caved. Fine, moo goo gai pan it was, that simple dish of chicken stir-fried with mushrooms. But she was going to Frenchify the hell out of it. Kara had cremini, chanterelle, morel, shitake and even wood-ear in her dry goods pantry. A wild mushroom medley risotto style, and sitting in pride of place would be a square slab of chicken cooked three ways—poached, lightly smoked, and then skin deep-fried for crunch. The smokiness of chicken augmenting the woodsy taste of mushrooms. Served in a balsamic-garlicky glaze. Perfect. The mushrooms, luckily, had been prepped earlier and were ready.