Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious properties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them. A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one. The delicious recipes are grouped seasonally, from Pulled Rabbit and Morel Ravioli or Chestnut Mushroom and Mousseron Tart to Kale and Shiitake Soup and a Gourmet Mushroom Burger.
|Publisher:||Anness Publishing, Ltd.|
|Product dimensions:||8.20(w) x 10.10(h) x 1.20(d)|
About the Author
Michael Hyams is at the center of the mushroom world, sourcing them, providing them to markets and restaurants, and sampling the results at home, in cafés and in the dishes of Michelin-starred chefs. A chef, recipe developer and food stylist, Liz O’Keefe works regularly with Michael and holds supper clubs.