Mushroom Feast [electronic resource] : A Celebration of all Edible Fungi, Cultivated, Wild and Dried, with Recipes

ISBN:

9781909808492

Title:

Author:

Grigson, Jane.

Personal Author:

Grigson, Jane.

Publication Information:

Havertown : Grub Street Cookery, 2008.

Physical Description:

1 online resource (343 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Half Title; Title; Copyright; Contents; CONVERSION CHART; INTRODUCTION; THE BEST EDIBLE MUSHROOMS; PRESERVED MUSHROOMS, SAUCES, STUFFINGS, AND SOUPS; MUSHROOM DISHES; MUSHROOMS WITH FISH; MUSHROOMS WITH MEAT, POULTRY, AND GAME; THE MAIN MUSHROOMS OF JAPANESE AND CHINESE COOKING; APPENDIX: FIVE BASIC RECIPES FOR REFERENCE; INDEX

Subject Term:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

Havertown : Grub Street Cookery, 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.658	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

A timeless literary cookbook with more than 250 recipes and gastronomic treats that celebrate the varieties and culinary pleasures of mushrooms.

An indispensable classic for all those who love mushrooms. Truffles . . . ceps . . . morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Amateur cooks can feel overwhelmed by the many varieties of mushrooms, and mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires.

With more than 250 recipes, Jane Grigson describes simple yet sumptuous preparations for all kinds of delectable fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguishing edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.

Author Notes

Jane Grigson was born in Gloucester, England and brought up in Sunderland, where her father George Shipley McIntire was town clerk.[1] She attended Sunderland Church High School and Casterton School, Westmorland, then went on to Newnham College, Cambridge University, where she read English. On graduating from university in 1949, she spent three months in Florence.