Mushroom Cookbook: Recipes for White and Exotic Varieties

Overview

  • Recipes for appetizers, soups, sandwiches, side dishes, and entrees
  • How to select, clean, store, and prepare
  • Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas, Penne Mushroom Vegetable Pasta

More than 60 great recipes with mushrooms as the main ingredient. Information on history, varieties, and nutritional value is included.

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Mushroom Cookbook: Recipes for White & Exotic Varieties

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Overview

  • Recipes for appetizers, soups, sandwiches, side dishes, and entrees
  • How to select, clean, store, and prepare
  • Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas, Penne Mushroom Vegetable Pasta

More than 60 great recipes with mushrooms as the main ingredient. Information on history, varieties, and nutritional value is included.

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Editorial Reviews

Library Journal
Whatever your favorite mushroom, this cookbook is sure to deliver an innovative way of serving it, with more than 60 mushroom-inclusive recipes for starters, soups, entr es, sandwiches, and sides as well as a nice assortment of choices for vegetarians. Caterer, instructor, food stylist, and writer Brodeur, a graduate of France's prestigious Ecole de Cuisine La Varenne, combines her culinary and journalistic experience to give a brief history of mushroom cultivation, instruct readers in the use of dried mushrooms, and provide tips for choosing, storing, and cleaning a wide variety of cultivated and wild mushrooms. Numerous "time-saving shortcuts" provide workarounds for those on a tight schedule. A special section on the preparation of various accompaniments (e.g., polenta, marinades) and components (e.g., stock, broth, sauces, fillings) complete the book. Brodeur makes her topic accessible to cooks at all levels of experience; provides clear, straightforward directions; and suggests recipe ingredients one might reasonably have on hand. Recommended for all public libraries.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780811732741
  • Publisher: Stackpole Books
  • Publication date: 8/28/2005
  • Pages: 114
  • Product dimensions: 6.92 (w) x 8.60 (h) x 0.65 (d)

Meet the Author

Mimi Brodeur lives in Hershey, Pennsylvania, and is a graduate of the prestigious Ecole de Cuisine La Varenne in France. She has worked as a caterer, consultant, instructor, food stylist, recipe editor, and restaurant critic.
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