The Deerholme Mushroom Book From Foraging to Feasting 1st Edition by Bill Jones ISBN 177151003X 9781771510035

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Product details:

ISBN 10: 177151003X 
ISBN 13: 9781771510035
Author: Bill Jones

Shortlisted for a 2014 Taste Canada Award, this comprehensive cookbook and expert guide will expand your culinary knowledge of wild and cultivated mushrooms.

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 Book, 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.

The Deerholme Mushroom Book From Foraging to Feasting 1st Table of contents:

Chapter 1: The Fascinating World of Mushrooms

• An Introduction to Fungi

• The Life Cycle of Mushrooms

• Common Misconceptions about Wild Mushrooms

• Why Forage for Mushrooms?

Chapter 2: Getting Started with Foraging

• Essential Foraging Gear and Tools

• The Best Times and Places to Forage for Mushrooms

• Safety Guidelines for Wild Mushroom Foraging

• How to Harvest Mushrooms Sustainably

Chapter 3: Key Mushroom Species to Know

• Edible Mushrooms: Common Species and Identification Tips

• Toxic Mushrooms to Avoid

• Seasonal Mushrooms: What to Forage Throughout the Year

Chapter 4: Preserving Your Harvest

• Drying Mushrooms for Long-Term Storage

• Freezing Mushrooms: Best Practices

• Pickling and Canning Mushrooms

• Making Mushroom Powders and Extracts

Chapter 5: From Forage to Table: Preparing and Cooking Mushrooms

• Basic Preparation Techniques: Cleaning and Slicing

• Cooking Methods: Sauteing, Roasting, and Grilling

• Pairing Mushrooms with Other Ingredients

Chapter 6: Mushroom Recipes for Every Occasion

• Soups and Stews: Rich and Hearty Dishes

• Appetizers and Side Dishes: Small Plates and Big Flavors

• Main Courses: Featuring Mushrooms as the Star Ingredient

• Vegetarian and Vegan Mushroom Recipes

• Sauces, Spreads, and Pâtés

Chapter 7: The Wild Mushroom Feast

• Creating a Complete Mushroom-Themed Meal

• Wine and Mushroom Pairings

• Menu Suggestions for Special Occasions

Chapter 8: Mushroom Hunting: A Cultural and Culinary Tradition

• The Global Love of Wild Mushrooms

• Foraging Traditions Around the World

• Mushroom Festivals and Events

Chapter 9: Exploring the Future of Mushroom Foraging

• The Role of Mushrooms in Sustainable Food Systems

• Foraging in the Urban Landscape

• The Growing Popularity of Wild Mushrooms in Culinary Circles

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Tags: Bill Jones, Deerholme Mushroom, Feasting