The Mushroom Feast by Jane Grigson

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    • Ingredients: mushrooms; shallots; nutmeg; parsley
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    • Ingredients: mushrooms; onions; whole cloves; mace; white pepper
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    • Ingredients: mushrooms; wine vinegar; onions; peppercorns of your choice; ground allspice; whole cloves; cinnamon sticks
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    • Ingredients: chicken stock; mushrooms; double cream; single cream; egg yolks
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    • Ingredients: chicken stock; mushrooms; double cream; single cream; egg yolks; butter; button mushrooms; lemons; parsley
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    • Ingredients: fish bones and trimmings; onions; carrots; whole cloves; bouquet garni; apple cider (alcohol); mushrooms; double cream; single cream; egg yolks; mussel juice; butter
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    • Ingredients: mushrooms; chicken stock; milk; ground cayenne pepper
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    • Ingredients: mushrooms; nutmeg; blade mace; cream
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    • Ingredients: butter; thick cream; mushrooms
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    • Ingredients: onions; mushrooms; sour cream; dill weed
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    • Ingredients: onions; mushrooms; chicken stock; Madeira wine; walnuts; double cream
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    • Ingredients: mushrooms; shallots; dry white wine; meat stock; tomato sauce; parsley; tarragon; chervil
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    • Ingredients: mushrooms; mace; ground cayenne pepper; white breadcrumbs; nutmeg; egg yolks
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    • Ingredients: onions; green bacon; mushrooms; breadcrumbs; parsley; stuffed olives
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  • ISBN 10 0140467939
  • ISBN 13 9780140467932
  • Linked ISBNs
  • Published Aug 27 1987
  • Format Paperback
  • Page Count 352
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

'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.



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