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The Deerholme Mushroom Book: From Foraging to Feasting
     

The Deerholme Mushroom Book: From Foraging to Feasting

by Bill Jones
 

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A 2014 Taste Canada Food Writing Awards finalist for the Single-Subject Cookbook category.

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,

Overview

A 2014 Taste Canada Food Writing Awards finalist for the Single-Subject Cookbook category.

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.

Editorial Reviews

From the Publisher
What a book! I love it—mainly because it's as thorough and intense as the man himself. A fully referenced field guide and a collection of utterly delicious recipes, it’s destined to be a classic. —Anita Stewart, Culinary Activist, Author, Founder of Cuisine Canada

Listen to Bill Jones's interview on CBC Radio's All Points West: Foraging for spring mushrooms. Don Genova on a spring mushroom hunt with Chef Bill Jones.

CBC Radio's Food Matters columnist Don Genova talks to Bill Jones about The Deerholme Mushroom Book, and takes a trip into the field with Bill in search of mushrooms.

The Deerholme Mushroom Book is packed with things Jones has learned about mushrooms, including concise information on foraging and harvesting, such as preferred varieties, when to pick and, very importantly, planning a safe outing. —Times Colonist

Foraging survival stories, a favourite recipe, and more in Western Living's Q&A with award-winning chef and food writer Bill Jones.

Bill Jones talks to Langdon Cook's Fat of the Land blog. On it, Bill offers tips for mushroom foraging and shares why cooking with wild mushrooms is good for you.

"The Deerholme Mushroom Book has earned a premier place in my kitchen collection of cookbooks." —Michael W. Beug, The Mycophile

"The Deerholme Mushroom Book has earned a premier place in my kitchen collection of cookbooks." —The Mycophile

"The Deerholme Mushroom Book is good in an epic way." —January Magazine

Product Details

ISBN-13:
9781771510035
Publisher:
Greystone Books
Publication date:
02/18/2014
Pages:
264
Sales rank:
1,074,757
Product dimensions:
7.40(w) x 8.90(h) x 0.90(d)

Related Subjects

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, and is a founding member of FarmFolk/CityFolk and SlowFood Vancouver Island and a key organizer of the second Canadian Chefs’ Congress held in BC in 2010. 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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