Can anyone recommend a really good mushroom cookbook? I don't care too much about agaricus bisporus (white button mushroom, portobello, crimino...), there are plenty of recipes for those in other cookbooks. I mean, they're OK, and great dishes can be prepared with them (like the Elizabeth David's mushroom soup in French Provincial Cooking), but I recently bought a few mushrooms of the leccinum genus (a kind of bolete, not sure about the precise species, probably scabrum), made an omelette with them (just butter, garlic, fresh mushrooms, eggs, salt and pepper) and it was orgasmic. Absolutely stunning, indescribable, definitely one of the best dishes ever! I tried the same with fresh cep or the related summer cep (again didn't bother that much with identification) and it just wasn't as good. However, those ceps and summer ceps are much better dried than leccinum (especially noticeable in a cream-mushroom sauce for fresh fettuccine). So you see, each kind has a different preferred use. And then there are other boletes, russulas, milk caps, parasol mushrooms, girondelles and loads of other species. So I want a cookbook which has good recipes that make good use of those different characteristics of different species (like that fresh leccinum omelette vs. that dried porcino and cream sauce fettuccine). Gray's Honey from a Weed has got a handful, so do Luard's European Peasant Cookery and Strybel's Polish Heritage Cookery. However, I want something that explores and explains mushroom cookery in depth. Jane Grigson has a book called The Mushroom Feast, anyone got that one? Is it good, enough in depth? Also, they can be in French, too. It's raining and the summer season is at its peak, tomorrow I'm going to collect a few myself, so I'm in need of a good cookbook. Thanks in advance.