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Shroomery Book Store
Mushrooms (Little Books for Cooks) by Deri Reed (Editor), Smallwood and Stewart, Andrews and McMeel 1997-06-01 | |
Taming the Wild Mushroom: A Culinary Guide to Market Foraging by Arleen Raines Bessette, Alan E. Bessette 1997-01-01 | |
Many mushroom hunters prefer to do their foraging in the marketplace, where all the mushrooms are clearly labeled and safely edible. With this fact in mind, Arleen and Alan Bessette have written Taming the Wild Mushroom, one of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in many grocery stores, supermarkets, and natural and whole foods markets. A dozen wild and cultivated species are covered in the book, including White Button, King Bolete, Oyster, Chanterelle, Morel, Paddy Straw, Wood Ear, Shiitake, Enokitake, White Matsutake, Black Truffle, and Wine-cap Stropharia. Easy-to-understand descriptions and excellent color photographs of each species help market foragers choose mushrooms in peak condition. Fifty-seven original, species-specific recipes, from appetizers, soups, and salads to meat and vegetarian entrees to sauces and accompaniments, offer dozens of ways to savor the familiar and exotic flavors of these mushrooms. A mouth-watering photograph accompanies each recipe. |
Cooking with Exotic Mushrooms by Kay Shimizu 1996-12-01 | |
A Cook's Book of Mushrooms: With 100 Recipes for Common and Uncommon Varieties by Jack Czarnecki, Louis B. Wallach 1995-06-01 | |
As much a philosopher's guide as a chef's recipe collection, Czarnecki's book translates the visceral thrill of mushroom hunting into print. He talks of the myths (fungi are prolific only where angels have stomped and thus created rain, for instance); even more, he speaks knowledgeably about all kinds of fungi, from the scarce, rare, expensive truffle to the ubiquitous button mushroom, and discusses their varieties, nicknames, health and culinary properties, and geographic locations. The recipes from his Pennsylvania restaurant, though a bit upscale in taste, don't force the ingredient into odd combinations. Thoughtful and enthusiastic words and dishes for both city and country dwellers. |
Mushrooms: Wild & Tamed: Over 100 Tantalizing International Recipes by Rita Rosenberg, John Pearce 1995-01-01 | |
Over 100 tantalizing international recipes by a Cordon Bleu-graduate master chef. |
Mushrooms by Jacqueline Clark 1994-09-01 | |
Jacqueline Clark began her cookery career working in the kitchens of various well-known catering companies, such as Leith’s Good Food, and delicatessens, such as Hobb’s of Mayfair. Later, she spent time in Venice to gain a working experience of Italian cooking. After a short spell in magazines, she became a freelance and now combines feature writing with preparing food for photography. Jacqueline makes regular visits to both her second home in the Southwest of France and the Catalan region of Spain, which afford her further opportunity to indulge her passion for Mediterranean foods. She is the author of three cookbooks on vegetables, mushrooms, and fish and shellfish. |
The Totally Mushroom Cookbook by Helene Siegel, Karen Gillingham 1994-08-01 | |
This clever little book is necessary for anyone who loves cooking and experimenting with mushrooms. Not only does it have the most delicious recipes, but you will love the narrative that goes down the sides of most of the pages. It is here that you learn about all different exotic mushrooms, fresh vs. dried, etc. |
Cooking With Mushrooms by John Pisto 1994-01-01 | |
A wonderful collection of mushroom recipes. Pisto uses a variety of mushrooms in his dishes that experts and beginners are sure to enjoy. A must have for mushroom lovers. |
The Shiitake Way: Vegetarian Cooking With Shiitake Mushrooms by Jennifer Snyder 1993-12-01 | |
Jennifer Snyder gives us a gold mine of recipes for the preparation of this delicious and health enhancing food source. Facts on the medicinal properties of the shiitake mushroom from Dr. Andrew Weil are included. |
Some Edible Mushrooms and How to Cook Them by Nina L. Faubion 1972-06-01 | |
If you like to gather mushrooms, study them, or eat them -- you will want this informal, practical guide to nearly one-hundred edible species and one hundred savory recipes. All are described in simple, non-technical language. Over two-hundred photographs and drawings, many in full color. Glossary. Index. Two-hundred pages.
Whether you like to go afield for your edible mushrooms -- or to your favorite grocer -- this handbook will introduce you to a hundred delicious species, and a hundred ways to prepare them. |