Culinary Arts Jane Grigson The Mushroom Feast

ISBN 13: 9780140462739

The Mushroom Feast

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9780140462739: The Mushroom Feast

'When all's said and written, there's nothing better than field mushrooms that you have gathered yourself, on toast, for breakfast.' Jane Grigson, The Mushroom Feast

The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook, Truffles...ceps...morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats.

With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.

Jane Grigson was one of the leading cookery writers of her generation. In 1968 she began her long association with the Observer Colour Magazine for whom she wrote right up to her death in March 1990. "The Mushroom Feast" is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook. Truffles...ceps...morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Yet amateur cooks can be mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires.

With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pate, powdered, pureed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated - for soups, sauces, stuffings, main courses, too intriguing to resist.

Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species.

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Review:

With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms (think lowfat). Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi may be cooked in vine leaves, made into pâté, powdered, puréed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake with cream sauce, and used in many other dishes that are too intriguing to resist. Grigson also explains the differences between good and poisonous mushrooms, relates some folk stories behind the recipes, and gives a history of mushroom cultivation that doesn't leave you in the dark about friendly fungi.

From the Back Cover:

Truffles…shiitakes…morels – mushrooms conjure visions of one of the most intriguing and subtle of all comestibles. The average cook can be mystified by how best to prepare these gastronomic treats, while epicures hunger for new ways to expand their repertoires. Jane Grigson presents more than 250 mushroom recipes – from simple to highly sophisticated – for soups, sauces, stuffings, main courses, and more that will satisfy the curiosity and appetites of mushroom dabblers and diehards alike. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species. While poet W. H. Auden immortalized “dear Jane Grigson” in The Entertainment of the Senses, Grigson, an artiest in her trade, is best known for her own wonderful books on food. The Mushroom Feast is an indispensable classic for all those who love mushrooms as much as this rare find: a fine, timeless, literary cookbook. (6 X 9, 352 pages, illustrations)

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Grigson, Jane
Published by Penguin Books (1983)
ISBN 10: 0140462732 ISBN 13: 9780140462739
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Book Description Penguin Books, 1983. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110140462732

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