"Thorough and intense . . . A fully referenced field guide [for
foraging mushrooms] and a collection of utterly delicious recipes, it's
destined to be a classic." --Anita Stewart, Founder of Cuisine Canada
Shortlisted for a 2014 Taste Canada Award, this comprehensive
cookbook and expert guide will expand your culinary knowledge of wild
and cultivated mushrooms.
Foraging for mushrooms is a seasonal pursuit that can be done in large
groups or in peaceful solitude. Spring brings the promise of morels,
late summer bears the first chanterelles, and autumn welcomes an
explosion of mushrooms. In this illuminating handbook on all things
fungi, Bill Jones, an acknowledged expert in the field of wild foods,
explains in great detail how to safely forage for mushrooms, what to
look for in markets and grocery stores, and how to effectively grow your
own.
But what do you do with your bounty once you arrive back at home? Jones,
also a celebrated chef, presents more than 120 delicious recipes for
basic pantry preparations, soups, salads, meats, seafood, and vegetable
dishes such as Truffle Potato Croquettes; Mushroom Pate; Porcini Naan;
Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio;
Curried Mushroom and Coconut Bisque. With The Deerholme Mushroom Book,
the essential guide to edible mushrooms, you'll gain insight into the
medicinal and cultural uses of mushrooms, and reap the health benefits
of simple, unprocessed food.
