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"'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"
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'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.
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10 of 12 people found the following review helpful
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. She understands the affinities that certain mushrooms have for other ingredients, when they act as a foil, give their all to a dish, or create a perfect marriage She tells us about the best ways of preserving mushrooms drying and freezing (Only up to a point ), as well as storing away the miraculous French duxelles, which can then be spooned out like gold to enhance almost any dish. The bits of history about mushroom cultivation, the tore behind a recipe, the lure of a hushed woods when girolles have sprung up these are among the many delights that make this book so deliciously tempting.
Jane Grigson. is the author of The Art of Charcuterie (1968). and Good Things ( 1971), which are published by Alfred A. Knopf.
Try: Mushroom Sauce (from Hannah Glasse's Art of Cookery, 1747), Careme's sauce hachee, Boletus Soup, Mussel soup with mushrooms, Mushroom fritters with tomato sauce, Mushroom cake with a cream sauce, Creamed mushroom puffs, Mushrooms in Madeira sauce, Mushroom caps filled with chopped olives, Mushroom caviare from Russia, Mushroom sandwiches, Basic mushroom salad, Smoked salmon and mushrooms, Potatoes gratin with mushrooms, Eggplant with mushrooms, Eggs in cocotte with truffles, Tree mushroom recipes (from Apicius), Truffle recipes (from Apicius), Fish baked in foil with mushrooms, Lamb cutlets with puree soubise and mushrooms, Chicken with a cream and ceps sauce, Quails with a truffle and port stuffing, Steamed egg custard with chicken and fish, Vinegared rice and seaweed rolls, Steamed chicken with padi-straw (grass) mushrooms, etc.
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. She understands the affinities that certain mushrooms have for other ingredients, when they act as a foil, give their all to a dish, or create a perfect marriage She tells us about the best ways of preserving mushrooms drying and freezing (Only up to a point ), as well as storing away the miraculous French duxelles, which can then be spooned out like gold to enhance almost any dish. The bits of history about mushroom cultivation, the tore behind a recipe, the lure of a hushed woods when girolles have sprung up these are among the many delights that make this book so deliciously tempting.
Jane Grigson. is the author of The Art of Charcuterie (1968). and Good Things ( 1971), which are published by Alfred A. Knopf.
Try: Mushroom Sauce (from Hannah Glasse's Art of Cookery, 1747), Careme's sauce hachee, Boletus Soup, Mussel soup with mushrooms, Mushroom fritters with tomato sauce, Mushroom cake with a cream sauce, Creamed mushroom puffs, Mushrooms in Madeira sauce, Mushroom caps filled with chopped olives, Mushroom caviare from Russia, Mushroom sandwiches, Basic mushroom salad, Smoked salmon and mushrooms, Potatoes gratin with mushrooms, Eggplant with mushrooms, Eggs in cocotte with truffles, Tree mushroom recipes (from Apicius), Truffle recipes (from Apicius), Fish baked in foil with mushrooms, Lamb cutlets with puree soubise and mushrooms, Chicken with a cream and ceps sauce, Quails with a truffle and port stuffing, Steamed egg custard with chicken and fish, Vinegared rice and seaweed rolls, Steamed chicken with padi-straw (grass) mushrooms, etc.
1 of 1 people found the following review helpful
Format:Paperback|Amazon 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.
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.
1 of 3 people found the following review helpful
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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