The Deerholme Mushroom Book: From Foraging to Feasting

The Deerholme Mushroom Book: From Foraging to Feasting

by Bill Jones

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Product Details

ISBN-13: 9781771510042
Publisher: TouchWood Editions
Publication date: 04/09/2013
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 264
File size: 8 MB

About 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

Table of Contents

The Deerholme Mushroom Book
Table of Contents

1 Introduction
6 Fundamentals

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

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

64 Mushroom Kits
64 Inoculated Wood Chips

68 Preparation
71 Sautéing
71 Roasting
72 Grilling
72 Steaming
72 Rehydrating
73 Mushroom Powder
73 Frozen Mushrooms

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

248 Websites
248 Books

250 Index
256 Acknowledgments

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