from the inside cover:
There are many different types of mushrooms, from the standard white variety found in grocery stores to the exotic and expensive truffle that must be dug from the ground. Here you will find more than 60 great recipes for appetizers, soups, sandwiches, side dishes, and entrees, all featuring mushrooms as a main ingredient. The recipes include the use of all types of mushrooms, common and exotic, along with a wealth of other information about this popular food. Many varieties of mushroom are introduced, along with a history of each, where to buy exotic varieties, and how best to clean, store, and prepare each type. A special section features tips for preparing mushroom fillings, butters, sauces, and oils to add flavor to your cooking even when mushrooms are not the main feature on the menu.
“There are more mushrooms in the USA than recipes to cook them, but here’s help from Mimi Brodeur. From portabellas to porcini, she offers a range of lively, tempting recipes that are an invitation to the table.” – Anne Willan, founder and president, Ecole de Cuisin La Varenne
- Hardcover: 114 pages
- Publisher: Stackpole Books (September 10, 2005)
- Language: English
- ISBN: 0811732746