About this product

Product Identifiers

PublisherGrub Street

ISBN-101904943896

ISBN-139781904943891

eBay Product ID (ePID)111972075

Product Key Features

Book TitleMushroom Feast

Number of Pages208 Pages

LanguageEnglish

Publication Year2008

TopicSpecific Ingredients / Vegetables, General

IllustratorYes

GenreCooking, Fiction

AuthorJane Grigson

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight18.4 Oz

Item Length9.5 in

Item Width6.2 in

Additional Product Features

Intended AudienceTrade

Dewey Edition19

TitleLeadingThe

Number of Volumes1 vol.

Dewey Decimal641.6/58

Synopsis'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., '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. 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., 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.

LC Classification NumberTX803.F85