Mushroom Feast - Softcover

Grigson, John

Softcover

ISBN 10: 1558211942 ISBN 13: 9781558211940

Publisher: The Lyons Press, 1992

Synopsis

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 curiousity 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 21 most common species.While poet W.H. Auden immortalized 'dear Jane Grigson' in "The Entertainment of the Senses," Grigson, an artist 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.

About this title

Review:

The Mushroom Feast is an indispensable classic.
Helen Peacocke
--The Oxford Times, 30 November 2007

With Jane Grigson, it was always about the writing and her sheer vigour. She's a scholar to a degree and really understands the history of food. She goes into the history of mushrooms and there are wonderful line drawings. She also tells you how not to kill yourself with them, which is pretty important! There is a wonderful mushroom soup recipe which you thicken with bread like they did in Tudor times. It's great and you really can't taste the bread. --AGA Magazine

About the Author:

Jane Grigson was one of the leading cookery writers of her generation. She was brought up in the north-east of England and took an English degree at Cambridge in 1949. She then worked in art galleries and publishers' offices and then as a translator. Her first cookery book, CHARCUTERIE AND FRENCH PORK COOKERY was the result of her time spent in France. GOOD THINGS, FOOD WITH THE FAMOUS, FISH COOKERY and THE MUSHROOM FEAST followed. In 1968 she began her long association with the Observer Colour Magazine for whom she wrote right up to her death in March 1990.

About this edition

• Publisher: The Lyons Press
• Publication date: 1992
• ISBN 10: 1558211942
• ISBN 13: 9781558211940
• Binding: Paperback
• Number of pages: 352