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Mushroom Feast [Hardcover]

Jane Grigson
4.0 out of 5 stars  See all reviews (5 customer reviews)

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Hardcover, 13 Oct 1975 --  
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Book Description

13 Oct 1975
'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.
--This text refers to an alternate Hardcover edition.


Product details

  • Hardcover: 348 pages
  • Publisher: Michael Joseph Ltd; First Edition edition (13 Oct 1975)
  • Language: English
  • ISBN-10: 0718112539
  • ISBN-13: 978-0718112530
  • Product Dimensions: 21.1 x 14.2 x 2.8 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 3,544,923 in Books (See Top 100 in Books)

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Product Description

Review

The Mushroom Feast is an indispensable classic.
Helen Peacocke
--The Oxford Times, 30 November 2007 --This text refers to an alternate Hardcover edition.

About the Author

Jane Grigson was one of the leading cookery writers of her generation. She was brought up in the north-east of England and took an English degree at Cambridge in 1949. She then worked in art galleries and publishers' offices and then as a translator. Her first cookery book, CHARCUTERIE AND FRENCH PORK COOKERY was the result of her time spent in France. GOOD THINGS, FOOD WITH THE FAMOUS, FISH COOKERY and THE MUSHROOM FEAST followed. In 1968 she began her long association with the Observer Colour Magazine for whom she wrote right up to her death in March 1990. --This text refers to an alternate Hardcover edition.

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Customer Reviews

4.0 out of 5 stars
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars For mushroom lovers everywhere 27 Jan 2011
By Peasant TOP 500 REVIEWER
Format:Paperback|Verified Purchase
Although this book opens with descriptions of edible wild funghi species, it isn't a handbook for foragers and you don't need to have access to wild species to get the benefit of it. Nor, whatever the title may suggest, are do all the recipes feature the mushrooms as the central part of the dish. Many of the recipes are for dishes "with mushrooms", and plenty of them use the ordinary cultivated species we can buy in the shops.

This means it is far more fun for the average mushroom-lover. The dishes come from all over Europe and there is a section of Oriental dishes at the end, using shiitake and other cultivated Asian species now easily available.

There are no glossy photos, but the recipes are clear and the book very well-written. There are some truffle recipes that make you wish you were a millionaire. In fact the whole book will make your mouth water.
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11 of 13 people found the following review helpful
5.0 out of 5 stars from the dustjacket 22 April 2008
Format:Hardcover
Here is a book for dedicated mushroom hunters who want to make the most of their gastronomic treasures and for the discriminating cooks who value the ineffable flavor that any fine mushroom imparts, be it cultivated or wild. Edible fungi of all kinds have been the inspiration since the seventeenth century for the finest recipes in every important cuisine. Cooking her way through this rich heritage, Jane Grigson, an inveterate mushroom hunter who has always enjoyed the feast that follows the pleasures of a splendid day's pickings, now shares the best of the recipes she herself has perfected as she has borrowed, recreated, invented dishes designed to make use of mushrooms in subtle, surprising ways, and to feature different delectable varieties to their best advantage.

Drawings of the twenty-one most common species and information about each one (physical characteristics, habitat, culinary properties) prepare the reader for the heart of the book- Grigson's choice array of recipes for mushrooms in soups, sauces, stuffings; dishes in which the mushroom is the main ingredient; meat, poultry, and fish dishes in which it is the essential flavoring; and, finally, a sampling of Japanese and Chinese recipes calling for the lovely, luxurious shiitake or the crunchy wood ear (both available here, dried).

One of the particular joys of this book is Jane Grigson's infectious enthusiasm for her Subject. Having pursued the mushroom for more than twenty years and being, blessed with a superb palate, she is able to describe the precise taste and texture of a particular species. And she is not a snob she appreciates the fresh cultivated, store bought variety or the common field mushroom at the same time as she delights in a prized truffle, because she knows the properties of each.
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1 of 4 people found the following review helpful
4.0 out of 5 stars A good, interesting read 6 Jan 2011
Format:Hardcover
The book makes very good, interesting reading. I'm looking forward to try and find some of the fungi, then try some of the recipes
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2 of 8 people found the following review helpful
5.0 out of 5 stars A MUSHROOM FEAST 20 Jan 2010
Format:Hardcover|Verified Purchase
All Jane Grigson's books are extremely well written, it was a real privilege to find she had written a book I had not heard of previously. The recipes are excellent, varied and very much worth trying. As usual the text is worth reading even if you are not going to cook. A shame her daughter has so little of her talent.
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0 of 6 people found the following review helpful
1.0 out of 5 stars mushrooms 23 Jun 2012
Format:Hardcover|Verified Purchase
this item was not what I was expecting, so it was returned, the discripion of the book was not very detailed
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