The Deerholme Mushroom Cookbook
Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own.
But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as
- Truffle Potato Croquettes
- Mushroom Pate
- Porcini Naan
- Semolina Mushroom Cake
- Beef Tenderloin and Oyster Mushroom Carpaccio
- Curried Mushroom and Coconut Bisque
With The Deerholme Mushroom Cookbook, the essential guide to edible mushrooms, you’ll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.
Details:Â
- Paperback
- 288 pages
- Dimensions:Â 7.5 x 1 x 8.9 inches
Bill Jones is a chef and author based on Deerholme Farm in the Cowichan Valley. He is a French-trained chef, author of 12 cookbooks, winner of 4 world cookbook awards and busy food consultant and community builder.Â
Original: $35.00
-65%$35.00
$12.25The Deerholme Mushroom Cookbook
Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own.
But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as
- Truffle Potato Croquettes
- Mushroom Pate
- Porcini Naan
- Semolina Mushroom Cake
- Beef Tenderloin and Oyster Mushroom Carpaccio
- Curried Mushroom and Coconut Bisque
With The Deerholme Mushroom Cookbook, the essential guide to edible mushrooms, you’ll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.
Details:Â
- Paperback
- 288 pages
- Dimensions:Â 7.5 x 1 x 8.9 inches
Bill Jones is a chef and author based on Deerholme Farm in the Cowichan Valley. He is a French-trained chef, author of 12 cookbooks, winner of 4 world cookbook awards and busy food consultant and community builder.Â
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Description
Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own.
But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as
- Truffle Potato Croquettes
- Mushroom Pate
- Porcini Naan
- Semolina Mushroom Cake
- Beef Tenderloin and Oyster Mushroom Carpaccio
- Curried Mushroom and Coconut Bisque
With The Deerholme Mushroom Cookbook, the essential guide to edible mushrooms, you’ll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.
Details:Â
- Paperback
- 288 pages
- Dimensions:Â 7.5 x 1 x 8.9 inches
Bill Jones is a chef and author based on Deerholme Farm in the Cowichan Valley. He is a French-trained chef, author of 12 cookbooks, winner of 4 world cookbook awards and busy food consultant and community builder.Â
