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Cook's Book of Mushrooms : With 100 Recipes for Common and Uncommon Varieties by Louis B. Wallach and Jack Czarnecki (1995, Hardcover)
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This hardcover textbook features 208 pages of delicious recipes for common and uncommon varieties of mushrooms, including illustrations to help you identify them. Written by Louis B. Wallach and Jack Czarnecki, this book covers a range of topics such as specific ingredients, vegetables, plants, and mushrooms.
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About this product
Product Identifiers
PublisherArtisan
ISBN-101885183070
ISBN-139781885183071
eBay Product ID (ePID)708143
Product Key Features
Book TitleCook's Book of Mushrooms : with 100 Recipes for Common and Uncommon Varieties
Number of Pages208 Pages
LanguageEnglish
TopicSpecific Ingredients / Vegetables, Plants / Mushrooms
Publication Year1995
IllustratorYes
GenreNature, Cooking
TypeTextbook
AuthorLouis B. Wallach, Jack Czarnecki
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight36.1 Oz
Item Length9.3 in
Item Width8.3 in
Additional Product Features
Intended AudienceTrade
LCCN94-048906
Dewey Edition20
TitleLeadingA
Dewey Decimal641.6/58
Edition DescriptionTeacher's edition
Table Of ContentIntroduction Buttons and Saucers: The Genus Agaricus Aristocrats of the Forest: Morels and Truffles The King and Lesser Nobility: Cepes and Their Cousins Flower or Fungus? Chanterelles Mushrooms from Wood: The Ultimate Recyclers From the East: Asian Mushrooms The Best of the Rest Acknowledgments Conversions Mail-Order Sources Bibliography Index
SynopsisPortobello, Cremini, Shiitake, and Enoki mushrooms--and even morels and chanterelles--are commonly showing up in supermarkets and specialty stores these days. Advances in mushroom cultivation have made varieties that were once available only to experienced mushroom hunters now easy for all to find, and a number of mail-order sources provide more exotic kinds. But what should a cook do with all these mushroom varieties? How do you bring out their most distinctive characteristics in the kitchen? In "A Cook's Book of Mushrooms, " Jack Czarnecki, chief proprietor of Joe's Restaurant in Reading, Pennsylvania, provides the answers. Czarnecki gives an account of his life-long fascination with mushrooms--hunting them, cooking them, and eating them. He describes the characteristics of the principle edible mushrooms and provides 100 tasty recipes for both the widely available "wild" mushrooms as well as the more exotic varieties. Seven chapters cover the major mushroom families--Buttons and Saucers: The Genus "Agaricus;" Aristocrats of the Forest: Morels and Truffles; The King and Lesser Nobility: Cepes and Their Cousins; Flowers or Fungus?: Chanterelles; Mushrooms from Wood; From the East; and The Best of the Rest. The recipes include appetizers, main courses, salads, and even breakfast dishes that use mushrooms in starring and supporting roles, such as Morels with Ruffled Pasta, Wild Mushroom and Onion Soup, Barbecued Oysters and Shiitake Mushrooms, and Salmon with Chanterelles and Red Pepper Puree. The author--whose knowledge of wine rivals his knowledge of mushrooms--includes wine or beer suggestions for most dishes., Portobello, Cremini, Shiitake, and Enoki mushrooms--and even morels and chanterelles--are commonly showing up in supermarkets and specialty stores these days. Advances in mushroom cultivation have made varieties that were once available only to experienced mushroom hunters now easy for all to find, and a number of mail-order sources provide more exotic kinds. But what should a cook do with all these mushroom varieties? How do you bring out their most distinctive characteristics in the kitchen? In A Cook's Book of Mushrooms, Jack Czarnecki, chief proprietor of Joe's Restaurant in Reading, Pennsylvania, provides the answers. Czarnecki gives an account of his life-long fascination with mushrooms--hunting them, cooking them, and eating them. He describes the characteristics of the principle edible mushrooms and provides 100 tasty recipes for both the widely available "wild" mushrooms as well as the more exotic varieties. Seven chapters cover the major mushroom families--Buttons and Saucers: The Genus Agaricus; Aristocrats of the Forest: Morels and Truffles; The King and Lesser Nobility: Cepes and Their Cousins; Flowers or Fungus?: Chanterelles; Mushrooms from Wood; From the East; and The Best of the Rest. The recipes include appetizers, main courses, salads, and even breakfast dishes that use mushrooms in starring and supporting roles, such as Morels with Ruffled Pasta, Wild Mushroom and Onion Soup, Barbecued Oysters and Shiitake Mushrooms, and Salmon with Chanterelles and Red Pepper Puree. The author--whose knowledge of wine rivals his knowledge of mushrooms--includes wine or beer suggestions for most dishes.
LC Classification NumberTX804.C89 1995
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Ratings and Reviews
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- Nov 15, 2016
Cook's Book of Mushrooms
Great information! Lots of great recipes.Verified purchase: YesCondition: Pre-owned
