The Mushroom Feast
A Celebration of All Edible Fungi Cultivated, Wild and Dried, with Recipes
By (author) Jane Grigson
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Mushroom Feast by Jane Grigson
Book Description"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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Book DetailsISBN: 9781904943891
(198mm x 129mm x 30mm)
Imprint: Grub Street
Publisher: Grub Street
Publish Date: 31-Aug-2007
Country of Publication: United Kingdom
Books By Author Jane Grigson
Best of Jane Grigson, Hardback (May 2015)
Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson's recipes.
Good Things, Hardback (June 2007)
Showing the importance of locally-produced, fresh food, this book is divided into sections covering: Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, and others; Vegetables - asparagus, carrots, and others; Fruit - apple, gooseberries, and others. It contains the recipe of curried parsnip soup.
Charcuterie and French Pork Cookery, Hardback (October 2001)» View all books by Jane Grigson
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
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Author Biography - Jane Grigson
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.
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