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The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms - and Delicious Seasonal Recipes to Cook with Them
By
Michael Hyams and
Liz O'Keefe
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Bibliographic Detail
Publisher
Lorenz Books
Publication date
February 6, 2018
Pages
256
Binding
Hardcover
ISBN-13
9780754832867
ISBN-10
0754832864
Dimensions
1.17 by 8 by 10 in.
Weight
2.78 lbs.
Original list price
$20.00
Amazon.com says people who bought this book also bought:
Mushrooms: Deeply delicious recipes, from soups and salads to pasta and pies | First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen | Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health | Mushroom Cookbook | The Mushroom Lover's Mushroom Cookbook and Primer | Shroom | All That the Rain Promises, and More ...
Mushrooms: Deeply delicious recipes, from soups and salads to pasta and pies | First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen | Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health | Mushroom Cookbook | The Mushroom Lover's Mushroom Cookbook and Primer | Shroom | All That the Rain Promises, and More ...
Summaries and Reviews
Amazon.com description: Product Description: 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.
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.
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