Morel, shiitake, cremini, oyster, chanterelle, porcini--complete with information on choosing, storing, and preparing a diverse mycological harvest, this elegant little recipe book offers an authoritative, enticing introduction to the joys of cooking with mushrooms. 60 full-color wood-cut illustrations.
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2 of 2 people found the following review helpful
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Good recipes--that's what it's all about!
13 Jan 1999
By A Customer
- Published on Amazon.com
Format:Hardcover
When I saw the previous review, I had to pull out my own copy of THE MUSHROOM BOOK to see what the fuss was all about. I happen to enjoy it, and regularly prepare several of the recipes that "A Reader" states "are well written for great taste". Steak Sandwiches with Mushroom-Red Wine Sauce make a great Saturday lunch, Corn-Battered Morels have served me well as an impressive appetizer, and several of the recipes work nicely as either casual or company main dishes, several which are meatless.
The author has given readers an excellent background in mushrooms, along with appropriate words of warning to would-be gatherers. Numerous mail-order sources are identified for those in need of items that are not available locally. The main thing to remember is that this book in notan encyclopedic JOY OF COOKING, nor was it meant to be. It is a small, gift-y type book that treats its subject matter nicely, and provides charming illustrations.
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