A Cook's Initiation into the Gorgeous World of Mushrooms
Published by Chronicle Books LLC
“Sumptuous photography . . . the minimalist dishes showcase a nearly infinite range of flavors and textures you can achieve with just a few ingredients.” —New York Daily News
This beautiful guide to buying, storing, and cooking more than twenty varieties of wild and cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes. More than one hundred color photographs capture the unique characteristics and, indeed, the elegance, of each type of mushroom, providing tempting visuals for the dishes featured in the book. An evocative object in itself, A Cook’s Initiation into the Gorgeous World of Mushrooms will be equally at home on a gourmet’s kitchen countertop or in the hands of a nature lover.
Recipes include:Hot Dogs with Summer TrufflesGnocchi with ChanterellesVeal Chops with Fairy Ring Mushrooms in CreamGratin of Morels and Green AsparagusSt. George’s Mushroom TartareRaw Mushroom SaladClams with Yellowfoot Chanterelles and SakeOpen-Face Goat Cheese, Porcini, and Shrimp SandwichesMushroom Tea
“A stunningly beautiful cookbook feast for the eyes. Philippe Emanuelli’s recipes take a Eurocentric approach to using a variety of fungi in dishes both basic and complex.” —Shelf Awareness
This beautiful guide to buying, storing, and cooking more than twenty varieties of wild and cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes. More than one hundred color photographs capture the unique characteristics and, indeed, the elegance, of each type of mushroom, providing tempting visuals for the dishes featured in the book. An evocative object in itself, A Cook’s Initiation into the Gorgeous World of Mushrooms will be equally at home on a gourmet’s kitchen countertop or in the hands of a nature lover.
Recipes include:Hot Dogs with Summer TrufflesGnocchi with ChanterellesVeal Chops with Fairy Ring Mushrooms in CreamGratin of Morels and Green AsparagusSt. George’s Mushroom TartareRaw Mushroom SaladClams with Yellowfoot Chanterelles and SakeOpen-Face Goat Cheese, Porcini, and Shrimp SandwichesMushroom Tea
“A stunningly beautiful cookbook feast for the eyes. Philippe Emanuelli’s recipes take a Eurocentric approach to using a variety of fungi in dishes both basic and complex.” —Shelf Awareness
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