A Guide to Edible Wild and Cultivated Mushrooms - and Delicious Seasonal Recipes to Cook with Them by Michael Hyams and Liz O'Keefe 

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.

The Mushroom Cookbook is a thoroughly impressive and inspiring 256 page hardcover of some of the best and most diverse mushroom recipes we’ve come across.

condition: new, pristine