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2 Remote Warehouse Cooking and Food- General

Mushroom Feast: A Celebration of All Edible Fungi, Cultivated, Wild and Dried, with Recipes

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Mushroom Feast: A Celebration of All Edible Fungi, Cultivated, Wild and Dried, with Recipes Cover

 

Synopses & Reviews

Publisher Comments:

'When all's said and written, there's nothing better than field mushrooms that you have gathered yourself, on toast, for breakfast.' Jane Grigson, The Mushroom Feast

The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook, Truffles...ceps...morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats.

With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.

Jane Grigson was one of the leading cookery writers of her generation. In 1968 she began her long association with the Observer Colour Magazine for whom she wrote right up to her death in March 1990. The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook. Truffles...ceps...morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Yet amateur cooks can be mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires.

With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pate, powdered, pureed into mushroom ketchup, baked into a flan(an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated - for soups, sauces, stuffings, main courses, too intriguing to resist.

Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species.

Product Details

ISBN:
9781904943891
Author:
Grigson, Jane
Publisher:
Grub Street
Illustrator:
Skargon, Yvonne
Subject:
Specific Ingredients - Vegetables
Subject:
Military - Other
Subject:
Mushrooms, edible
Subject:
Cookery (mushrooms)
Subject:
Edible mushrooms
Subject:
Edible fungi
Subject:
Cooking and Food-Vegetables General
Copyright:
Publication Date:
20080231
Binding:
Hardcover
Language:
English
Illustrations:
, Y
Pages:
305
Dimensions:
8.58x6.49x1.19 in. 1.23 lbs.

Related Subjects

Arts and Entertainment » Art » General
Cooking and Food » By Ingredient » Vegetables General
Transportation » Aviation » General

Mushroom Feast: A Celebration of All Edible Fungi, Cultivated, Wild and Dried, with Recipes New Hardcover
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Product details 305 pages Grub Street Cookery - English 9781904943891 Reviews:
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