The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms - And Delicious Seasonal Recipes to Cook with Them - Hardcover

by Michael Hyams (Author), Liz O'Keefe (Author)

Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious
properties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them. A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one. The delicious recipes are grouped seasonally, from Pulled Rabbit and Morel Ravioli or Chestnut Mushroom and Mousseron Tart to Kale and Shiitake Soup and a Gourmet Mushroom Burger.

Author Biography

Michael Hyams is at the center of the mushroom world, sourcing them, providing them to markets and restaurants, and sampling the results at home, in caf駸 and in the dishes of Michelin-starred chefs. A chef, recipe developer and food stylist, Liz O'Keefe works regularly with Michael and holds supper clubs.