MUSHROOM FEAST: A Celebration of all Edible Fungi, Cultivated, Wild and Dried, with Recipes

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Grub Street Cookery
  • '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.
  • Author:
    Jane Grigson
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.658
    EAN:
    9781904943891
    ISBN:
    1904943896
    Label:
    Grub Street Cookery
    Languages:
    English
    List Price:
    $29.95
    Manufacturer:
    Grub Street Cookery
    Number Of Items:
    1
    Number Of Pages:
    336
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2008-05
    Publisher:
    Grub Street Cookery
    Studio:
    Grub Street Cookery
    Title:
    MUSHROOM FEAST: A Celebration of all Edible Fungi, Cultivated, Wild and Dried, with Recipes

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