Synopses & Reviews
No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois. And now that Ms. Farges made sure mushrooms are available, she shows what to do with them. The Mushroom Cookbook and Primer
is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a Mushroom 101 guide to selecting, storing, cleaning, and cooking, plus a primer with full profiles and photographs of 40 exotic mushrooms.
Full of sweet succulence, toothsome crunch, and haunting flavors from earthy to fruity to seafood-like, mushrooms offer the home cook a dazzling range of possibilities. Here are finger foods: Morels with Calvados, Ovoli and Fig Crostini, Wild Mushroom Bruschetta. Lighter offerings: Porcini Carpaccio, Cream of Asparagus Soup with Roasted Cremini, Blewitt and Crab Rolls. Glorious pairings: Risotto with Corn and Chanterelles, Sirloin Steak with Wine Caps, Mustard-coated Lamb Chops with Wild Oysters, Truffled Lobster with Cilantro Butter, Duck and Shiitake Tortillas. And the unexpected: Black Trumpet Biscuits, Portobello and Basil Salsa, Hen of the Wood Ravioli. A dozen fitting mushroomless desserts offer the irresistible finish.
A foremost expert in mushrooms presents 175 exquisite yet easy-to-make recipes along with tips on selecting, storing, cleaning and cooking mushrooms, and a primer with full profiles and photos of 40 exotic mushrooms. 2-color illustrations.
A Must for Any Mushroom Enthusiast. (Jean Georges Vongerichten)
"Amy's book more than illustrates her passion for the 'mighty mushroom,' and will provide any cook with both practical information and culinary inspiration." (Daniel Boulud)
Cooking her way through over fifty seasons of porcinis and portobellos, chanterelles, blewits, and hedgehogs, Amy Farges knows the secret of each wild and cultivated mushroom's affinities, its preferred cooking method, its subtleties of texture, flavor, and even size. And as the co-founder, with her husband, of Aux Delices des Bois and Marche aux Delices, the New York - based mushroom purveyors, she's spent over a dozen years talking mushrooms, handling mushrooms, tasting mushrooms, and swapping mushroom ideas. Distilled here are the best of her recipes and knowledge. It's mushroom heaven.
About the Author
Amy Farges, along with her husband Thierry, founded and operated the wild mushroom company Aux Delices des Bois for 11 years. Currently they distribute mushrooms through their catalog, Marche aux Delices. A classmate of Steven Raichlen and Susan Herrmann Loomis at La Varenne cooking school in Paris, Ms. Farges has written articles for Fine Cooking, Food and Wine, and Brides magazine. She lives in New York.Christopher Styler has enormous culinary range. He is a chef, cookbook writer, editor, restaurant consultant, and culinary producer of some of PBS-TVs most successful cooking series. He lives in New Jersey.