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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 (2018, Hardcover)
AlibrisBooks (456485)
98.5% positive Feedback
Price:
US $32.61
Approximately£24.03
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Condition:
New Hard cover
- Buy it nowMushroom Cookbook by Michael Hyams: New
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About this product
Product Identifiers
PublisherAnness Publishing
ISBN-100754832864
ISBN-139780754832867
eBay Product ID (ePID)234116511
Product Key Features
Book TitleMushroom Cookbook : A Guide to Edible Wild and Cultivated Mushrooms - and Delicious Seasonal Recipes to Cook with Them
Number of Pages256 Pages
LanguageEnglish
TopicSpecific Ingredients / Vegetables, Specific Ingredients / General
Publication Year2018
IllustratorYes
GenreCooking
AuthorMichael Hyams, Liz O'keefe
FormatHardcover
Dimensions
Item Height1.2 in
Item Weight44.3 Oz
Item Length10 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
ReviewsMushrooms are more than just meaty; think spices, herbs and fruit: How many times have you heard a mushroom described as meaty? It's true that mushrooms, such as portobellos, are juicy, have a bit of chew, and reveal a world of umami. But Liz O'Keefe wants us to think beyond the meatiness of mushrooms, and to consider their many other flavors and aroma attributes. She says they can be naturally fruity like apricots, taste similar to coconut, or give off the scent of cinnamon when seared. O Keefe is a British chef; she co-wrote The Mushroom Cookbook with Michael Hyams, a book in which they describe dozens of different mushrooms and how to cook them. --
TitleLeadingThe
SynopsisMushrooms 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., Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysteriousproperties. 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 well-known 'Mushroom Man's' guide to edible fungi, with tempting and original recipes, fully photographed., WINNER OF THE GOURMAND INTERNATIONAL COOKBOOK AWARD 2017 for BEST MUSHROOM COOKBOOK UK. A cook's guide to edible wild and cultivated mushrooms and delicious seasonal recipes to cook with them. The well-known 'Mushroom Man's' guide to edible fungi, with a directory of wild and cultivated types and then tempting and original recipes to use them through the seasons, fully photographed throughout. What mushroom varieties you can buy when, through the year - find out about the local and imported mushrooms you will see in greengrocers, farmers markets, and supermarkets, then explore 50 original and mouthwatering ways to cook with them. 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. Michael Hyams is at the centre of the mushroom world, sourcing them, providing them to markets and restaurants, and sampling the results at home, in cafes and in the dishes of Michelin-starred chefs. He is popularly known as 'The Mushroom Man'. A Cordon Bleu trained chef, recipe developer and food stylist, Liz O'Keefe works regularly with Michael and holds supper clubs.
LC Classification NumberTX804
