Customer Reviews


5 Reviews
5 star:
 (3)
4 star:
 (1)
3 star:    (0)
2 star:    (0)
1 star:
 (1)
 
 
 
 
 
Average Customer Review
Share your thoughts with other customers
Create your own review
 
 

The most helpful favourable review
The most helpful critical review


5 of 5 people found the following review helpful
5.0 out of 5 stars For mushroom lovers everywhere
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...
Published on 27 Jan. 2011 by Peasant

versus
1 of 8 people found the following review helpful
1.0 out of 5 stars mushrooms
this item was not what I was expecting, so it was returned, the discripion of the book was not very detailed
Published on 23 Jun. 2012 by Mr. M. W. J. Jones


Most Helpful First | Newest First

5 of 5 people found the following review helpful
5.0 out of 5 stars For mushroom lovers everywhere, 27 Jan. 2011
By 
Peasant (Deepest England) - See all my reviews
(TOP 500 REVIEWER)   
Verified Purchase(What is this?)
This review is from: The Mushroom Feast (Cookery Library) (Paperback)
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.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


12 of 14 people found the following review helpful
5.0 out of 5 stars from the dustjacket, 22 April 2008
By 
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.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


2 of 5 people found the following review helpful
4.0 out of 5 stars A good, interesting read, 6 Jan. 2011
By 
D. Willetts - See all my reviews
(REAL NAME)   
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
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


3 of 9 people found the following review helpful
5.0 out of 5 stars A MUSHROOM FEAST, 20 Jan. 2010
By 
William S. Bailey "wsbbailey" (Suffolk, UK) - See all my reviews
(REAL NAME)   
Verified Purchase(What is this?)
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.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


1 of 8 people found the following review helpful
1.0 out of 5 stars mushrooms, 23 Jun. 2012
By 
Verified Purchase(What is this?)
this item was not what I was expecting, so it was returned, the discripion of the book was not very detailed
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


Most Helpful First | Newest First

This product

The Mushroom Feast (Cookery Library)
The Mushroom Feast (Cookery Library) by Jane Grigson (Paperback - 27 Aug. 1987)
Used & New from: £0.01
Add to wishlist See buying options
Only search this product's reviews