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The Mushroom Feast: A Celebration of all edible fungi -- cultivated, wild, and dried varieties- with more than 250 Recipes in which the Mushroom is the occasion for the Feast Hardcover – 1 Aug 1975


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Hardcover, 1 Aug 1975
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--This text refers to an alternate Hardcover edition.


Product details

  • Hardcover
  • Publisher: Random House Inc (T) (1 Aug. 1975)
  • Language: English
  • ISBN-10: 0394481240
  • ISBN-13: 978-0394481241
  • Product Dimensions: 21.1 x 15.2 x 3.8 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 5,387,763 in Books (See Top 100 in Books)

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Review

The Mushroom Feast is an indispensable classic.
Helen Peacocke
--The Oxford Times, 30 November 2007

With Jane Grigson, it was always about the writing and her sheer vigour. She's a scholar to a degree and really understands the history of food. She goes into the history of mushrooms and there are wonderful line drawings. She also tells you how not to kill yourself with them, which is pretty important! There is a wonderful mushroom soup recipe which you thicken with bread like they did in Tudor times. It's great and you really can't taste the bread. --AGA Magazine --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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5 of 5 people found the following review helpful By Peasant TOP 500 REVIEWER on 27 Jan. 2011
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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12 of 14 people found the following review helpful By Cooks Bookery on 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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2 of 5 people found the following review helpful By D. Willetts on 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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3 of 9 people found the following review helpful By William S. Bailey on 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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1 of 9 people found the following review helpful By Mr. M. W. J. Jones on 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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