The Savoury Mushroom: Cooking with Wild and Cultivated Mushrooms by Bill Jones
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- ISBN 10 1551923009
- ISBN 13 9781551923000
- Published Feb 01 2001
- Format Paperback
- Page Count 208
- Language English
- Edition First Trade
- Countries Canada
- Publisher Raincoast Books
Publishers Text
From chanterelles to hedgehogs, mushrooms are varied and versatile ingredients in salads, appetizers, and entrées. The Savoury Mushroom contains more than 70 delicious recipes, including Mushroom and Shrimp Gyoza, and Pan-fried Tuna and Mushroom Bundles. In addition, Chef Bill Jones offers a primer on the varieties of edible wild mushrooms, as well as helpful tips on how to forage and preserve your own mushrooms. Illustrated with charming line drawings.Other cookbooks by this author
- 100 Best Asian Noodle Recipes
- 125 Best Chinese Recipes
- Chefs in the Market Cookbook: Fresh Tastes and Flavours from Granville Island Public Market
- Chef's Salad
- The Deerholme Foraging Book: Wild Foods and Recipes from the Pacific Northwest
- The Deerholme Foraging Book: Wild Foods from the Pacific Northwest
- The Deerholme Foraging Cookbook: Wild Ingredients and Recipes from the Pacific Northwest, Revised and Updated
- The Deerholme Mushroom Book: From Foraging to Feasting
- The Deerholme Mushroom Cookbook: From Foraging to Feasting; Revised and Updated
- The Deerholme Vegetable Cookbook
- New World Chinese Cooking
- New World Noodles
- Salmon: The Cookbook
- Sublime Vegetarian: Fresh, Delicious, Simple, Elegant
