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The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms - And Delicious Seasonal Recipes to Cook with Them Hardcover – Illustrated, 1 Nov 2017

5.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 256 pages
  • Publisher: Lorenz Books (1 Nov. 2017)
  • Language: English
  • ISBN-10: 0754832864
  • ISBN-13: 978-0754832867
  • Product Dimensions: 20.3 x 3 x 25.4 cm
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: 65,410 in Books (See Top 100 in Books)
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Product description


With the mushroom in full swing and increasing number of varieties available commercially, this perfectly seasonal book explores the range of edible wild and cultivated mushrooms, offering a collection of creative recipes. A portrait gallery of the different mushrooms available provides culinary suggestions and ideas for making the most of all varieties. Divided into the seasons, recipes include Pulled Rabbit and Morel Ravioli, Chestnut Mushroom and Mousseron Tart, and Gourmet Mushroom Burger. --FoodLover magazine, autumn 2017

Mushrooms are more than just meaty; think spices, herbs and fruit: How many times have you heard a mushroom described as meaty? It's true that mushrooms, such as portobellos, are juicy, have a bit of chew, and reveal a world of umami. But Liz O'Keefe wants us to think beyond the meatiness of mushrooms, and to consider their many other flavors and aroma attributes. She says they can be naturally fruity like apricots, taste similar to coconut, or give off the scent of cinnamon when seared. O Keefe is a British chef; she co-wrote The Mushroom Cookbook with Michael Hyams, a book in which they describe dozens of different mushrooms and how to cook them. --David Leite interview with The Splendid Table Nov 2017

Following our fungi theme... a newly published Mushroom Cookbook by Michael Hyams and Liz O'Keefe tells us everything we need to know about mushrooms. It explores the range of edible wild and cultivated mushrooms and includes some interesting recipes with lovely photographs. The recipes are grouped together seasonally and include suggestions for meat eaters and vegetarians. Twickers Foodie - Make More of Mushrooms --Alison Jee, Twickenham Tribune, October 2017

About the Author

Michael Hyams is at the centre of the mushroom world, sourcing them, providing them to markets and restaurants, and sampling the results at home, in cafes and in the dishes of Michelin-starred chefs. He is popularly known as 'The Mushroom Man'. A Cordon Bleu trained chef, recipe developer and food stylist, Liz O'Keefe works regularly with Michael and holds supper clubs.

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27 January 2018
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Amazon.com: 3.5 out of 5 stars 2 reviews
5.0 out of 5 starsGreat book.
19 October 2018 - Published on Amazon.com
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Jules F Street
2.0 out of 5 starsthis book is mostly a waste of your $'s or £'s
11 April 2018 - Published on Amazon.com
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One person found this helpful.
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