The Deerholme Mushroom Book: From Foraging to Feasting

Overview


Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award-winning writer and chef Bill Jones. Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi. Gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food. Delicious recipes for basic pantry preparations, ...
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The Deerholme Mushroom Book: From Foraging to Feasting

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Overview


Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award-winning writer and chef Bill Jones. Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi. Gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food. Delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes, all featuring mushrooms, include: Truffle Potato Croquettes; Mushroom Pate; Porcini Naan; Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio; Curried Mushroom and Coconut Bisque. The Deerholme Mushroom Book is every chef’s essential guide to edible mushrooms.
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Product Details

  • ISBN-13: 9781771510035
  • Publisher: Greystone Books
  • Publication date: 2/18/2014
  • Pages: 264
  • Sales rank: 1,379,811
  • Product dimensions: 7.40 (w) x 8.90 (h) x 0.90 (d)

Meet the Author


Bill Jones is a renowned, French-trained chef based on Deerholme Farm in the Cowichan Valley, British Columbia. He is the author of ten cookbooks and winner of two world cookbook awards. His writing has appeared in numerous publications, including the New York Times, Gourmet, Bon Appetit, Saveur, and Harrowsmith. An acknowledged expert on wild foods and foraging, Bill has a keen respect for local First Nations ethnobotany and culture. He is an accomplished cooking instructor and a passionate supporter of local food communities. His consulting company, Magnetic North Cuisine, is active in all areas of local food production, marketing, and development. Please visit Bill online at deerholme.com.
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Table of Contents


The Deerholme Mushroom Book
Table of Contents

1 Introduction
6 Fundamentals

FORAGING FOR MUSHROOMS
12 Planning
12 Foraging Gear
13 Potential Hazards
17 Recommended Varieties
37 Preserving the Harvest

SHOPPING FOR MUSHROOMS
46 General Advice
46 Common Varieties
53 Unusual Types
54 Truffles and Truffle Products

GROWING YOUR OWN
64 Mushroom Kits
64 Inoculated Wood Chips

COOKING TIPS & TECHNIQUES
68 Preparation
71 Sautéing
71 Roasting
72 Grilling
72 Steaming
72 Rehydrating
73 Mushroom Powder
73 Frozen Mushrooms

RECIPES
77 Stocks
87 Pantry Recipes
101 Tapas, Mezes, and Pickles
115 Pâtés and Charcuterie
127 Bread, Flatbreads, and Savoury Cakes
139 Appetizers and Starter Plates
155 Side Dishes
163 Rice, Grains, and Beans
173 Soups and Chowders
185 Salads
197 Seafood
209 Sauces for Pasta, Rice, and Gnocchi
217 Meat and Poultry
233 Desserts
243 Beverages

RESOURCES
248 Websites
248 Books

250 Index
256 Acknowledgments

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