The Deerholme Mushroom Book: From Foraging to Feasting

The Deerholme Mushroom Book From Foraging to Feasting Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award winning writer and chef Bill Jones Learn from an acknowledged expert in the field of wild food

  • Title: The Deerholme Mushroom Book: From Foraging to Feasting
  • Author: BillJones
  • ISBN: 9781771510035
  • Page: 306
  • Format: Paperback
  • Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award winning writer and chef Bill Jones Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi Gain insight into the medicinExpand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award winning writer and chef Bill Jones Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi Gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.Delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes, all featuring mushrooms, include Truffle Potato Croquettes Mushroom Pate Porcini Naan Semolina Mushroom Cake Beef Tenderloin and Oyster Mushroom Carpaccio Curried Mushroom and Coconut Bisque The Deerholme Mushroom Book is every chef s essential guide to edible mushrooms.

    One thought on “The Deerholme Mushroom Book: From Foraging to Feasting”

    1. Not only is Bill a fantastic human, he is a great teacher and you cannot help but pick up on his passion! This book was an amazing adventure though the forests looking for mushrooms and learning all about them! If you are into cooking, the forest, and/or foraging I totally recommend this book! I now cannot wait for the mushroom season to start up!

    2. Bill Jones is a chef who can also write. Unlike some chef's cookbooks that look waaaaay too complicated - his don't. I bookmarked some recipes to try.Japanese-Style Enoki Mushrooms and Spinach Goma-ae. He recommends adding the enoki mushrooms at the last minute to preserve their crunch.Morel and Stinging Nettle Soup. This sounds like an unlikely combination at first glance. The photo was the first thing to catch my eye. "Stinging nettles are a symbol of spring harvests in many parts of the world [...]

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