search for books and compare prices
Price
Store
Arrives
Preparing
Shipping
Jump quickly to results on these stores:
The price is the lowest for any condition, which may be new or used; other conditions may also be available.
Bibliographic Detail
Publisher
Ryland Peters & Small
Publication date
October 10, 2017
Pages
160
Binding
Hardcover
ISBN-13
9781849758802
ISBN-10
1849758808
Dimensions
0.80 by 7.50 by 9.25 in.
Weight
1.85 lbs.
Original list price
$21.95
Amazon.com says people who bought this book also bought:
The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms - and Delicious Seasonal Recipes to Cook with Them | The Complete Mushroom Hunter, Revised: Illustrated Guide to Foraging, Harvesting, and Enjoying Wild Mushrooms - Including new sections on growing your own incredible edibles and off-season collecting | Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health | Mushroom Cookbook | Mushroom Cookbook | Growing Gourmet and Medicinal Mushrooms | Shroom
The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms - and Delicious Seasonal Recipes to Cook with Them | The Complete Mushroom Hunter, Revised: Illustrated Guide to Foraging, Harvesting, and Enjoying Wild Mushrooms - Including new sections on growing your own incredible edibles and off-season collecting | Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health | Mushroom Cookbook | Mushroom Cookbook | Growing Gourmet and Medicinal Mushrooms | Shroom
Summaries and Reviews
Amazon.com description: Product Description: A celebration of mushrooms—from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where the fabulous fungi is alllowed to take center stage.
A celebration of mushrooms and fungi – from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage.
Mushrooms—part of the fungi kingdom—come in an array of sizes, shapes, and colors, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms—such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan—are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with – natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients. Food writer Jenny Linford’s mouth-watering selection of recipes include: Small Bites and Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake Dumplings and Truffle Mushroom Crostini. Satisfying Soups and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew. Hearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms. Light Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio. To conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil. Woven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.
A celebration of mushrooms and fungi – from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage.
Mushrooms—part of the fungi kingdom—come in an array of sizes, shapes, and colors, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms—such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan—are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with – natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients. Food writer Jenny Linford’s mouth-watering selection of recipes include: Small Bites and Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake Dumplings and Truffle Mushroom Crostini. Satisfying Soups and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew. Hearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms. Light Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio. To conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil. Woven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.
Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.