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From soup to nuts—Mushroom Chowder to Nutty Mushroom Balls—and all the courses in between; from home cuisine to haute cuisine—here is the book for those who delight in this particular food of the gods.
The traditional mushroom dishes are here: Mushroom Omelet, Veal with Mushrooms, Cream of Mushroom Soup—but there are also many dazzling surprises: Mushroom Quenelles, Flaming Mushrooms, Mushrooms Under Glass, and Mushroom Muffins.
A separate chapter is devoted to the many uses of dried mushrooms; another discusses canned and frozen mushrooms; and there is a short, lively guide to hunting and cooking wild mushrooms.
No other specialty cookbook comes near this in either scope or simplicity; it is truly the definitive book on this fascinating delicacy.
Mushroom Cookery was first published in 1945.
Visit CoachwhipBooks.com for additional classic cookbooks, as well as free classic recipe booklets to download in PDF.
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