The Savoury Mushroom
Cooking With Wild and Cultivated MushroomsBook - 2000
From chanterelles to morels, and from oysters to hedgehogs, mushrooms are a varied and versatile ingredient in salads, side dishes, appetizers, and entrees. The Savoury Mushroom contains more than 70 delicious recipes, including Mushroom and Shrimp Gyoza, Pan-fried Tuna and Mushroom Bundles, and Chanterelle and Cauliflower Chowder. In addition, Chef Bill Jones offers a primer on the many varieties of edible wild mushrooms, as well as helpful tips on how to forage for your own mushrooms and how to preserve them. Illustrated with charming line drawings throughout.
Publisher: Vancouver : Raincoast Books, 2000
Branch Call Number: 589.222 JON
Characteristics: vii, 200 p. :,ill. ;,21 cm