Mushrooms: Deeply delicious recipes, from soups and salads to pasta and pies
| Author | : | |
| Rating | : | 4.69 (859 Votes) |
| Asin | : | 1849758808 |
| Format Type | : | paperback |
| Number of Pages | : | 160 Pages |
| Publish Date | : | 2013-09-05 |
| Language | : | English |
DESCRIPTION:
About the Author Jenny Linford is a professional food writer based in London and a member of the Guild of Food Writers. She is author of several books including 'The Tomato Basket' (978-1-84975-598-6), 'The Creamery Kitchen' (978-1-84975-494-1), 'Great British Cheeses' and 'Food Lovers’ London', and General Editor of '1001 Restaurants You Have to Experience Before You Die'. . Her work has appeared in numerous newspapers and magazines, including the 'Financial Times', 'Guardian', 'Time Out' and 'The Times'
Jenny Linford is a professional food writer based in London and a member of the Guild of Food Writers. . She is author of several books including 'The Tomato Basket' (978-1-84975-598-6), 'The Creamery Kitchen' (978-1-84975-494-1), 'Great British Cheeses' and 'Food Lovers’ London', and General Editor of '1001 Restaurants You Have to Experience Before You Die'. Her work has appeared in numerous newspapers and magazines, including the 'Financial Times',
From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. Woven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.. Hearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms. To conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil. Satisfying Soups and Stews, like