Mushroom Feast (eBook)

Jane Grigson (Autor)

eBook Download: EPUB

2008 | 1. Auflage
336 Seiten
Grub Street Cookery (Verlag)
978-1-909808-49-2 (ISBN)

Infos

'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.

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A timeless literary cookbook with more than 250 recipes and gastronomic treats that celebrate the varieties and culinary pleasures of mushrooms.   An indispensable classic for all those who love mushrooms. Truffles . . . ceps . . . morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Amateur cooks can feel overwhelmed by the many varieties of mushrooms, and 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 simple yet sumptuous preparations for all kinds of delectable 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 distinguishing edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.

Produkt-Details

• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• ISBN-10: 1-909808-49-0 / 1909808490
• ISBN-13: 978-1-909808-49-2 / 9781909808492