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Download The Mushroom Lover's Mushroom Cookbook and Primer fb2, epub

by Amy Farges

Download The Mushroom Lover's Mushroom Cookbook and Primer fb2, epub

ISBN: 0761122028
Author: Amy Farges
Language: English
Publisher: Workman Publishing Company (September 11, 2000)
Pages: 416
Category: Biological Sciences
Subcategory: Science
Rating: 4.2
Votes: 612
Size Fb2: 1797 kb
Size ePub: 1399 kb
Size Djvu: 1997 kb
Other formats: azw doc lrf mbr


Amy Farges, along with her husband Thierry, founded and operated the wild mushroom company Aux Delices des Bois for 11 years. Currently they distribute mushrooms through their catalog, Marche aux Delices

Amy Farges, along with her husband Thierry, founded and operated the wild mushroom company Aux Delices des Bois for 11 years. Currently they distribute mushrooms through their catalog, Marche aux Delices. A classmate of Steven Raichlen and Susan Herrmann Loomis at La Varenne cooking school in Paris, Ms. Farges has written articles for Fine Cooking, Food & Wine, and Brides magazine. She lives in New York.

The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Au. .

The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois.

Recipes from this book. Kind of like a Japanese version of the ancient French dish Coquilles St-Jacques, it combines fin fish and aromatic oyster mushrooms with the scallops and sharpens the flavor with rice wine vinegar, soy sauce, and seaweed. Even though Aux Delices des Bois left Tribeca, Thierry and I still love Zutto, the sushi bar that was near our warehouse. It dates back to when Tribeca's cast-iron canopies cast their shadows on silent streets at night. Its metal loading dock held two tables, the precursor to the neighborhood's current profusion of loading-dock cafes. If scallop shells aren't handy, use any ovenproof baking dish.

Near East University (NEU) Grand Library is open 24 hours. The mushroom lover's mushroom cookbook and primer, (Farges, Am. Bibliographical information (record 136704). Publisher: Workman Pub.

The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet . No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois.

The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a Mushroom 101 guide to selecting, storing, cleaning, and cooking, plus a primer with full profiles and photographs of 40 exotic mushrooms. Full of sweet succulence, toothsome crunch, and haunting flavors from earthy to fruity to seafood-like, mushrooms offer the home cook a dazzling range of possibilities.

The Mushroom Lover's Cookbook and Primer by Amy Farges. Amy Farges is co-owner of Marche Aux Delices (using the trademark "Aux Delices Des Bois") with her husband Thierry. The firm distributes wild mushrooms across the United States from their offices in New York City. Amy picked up the mushroom bug from Thierry who comes from a French family with a strong heritage of mushroom foraging and eating. For this book she collaborated on the recipes with cooking professional Chris Styler.

Contact Mushroom Maineiac. Recommended Reading Books on Mushrooms and Related Topics. The Mushroom Lover's Mushroom Cookbook and Primer by Amy Farges and Christopher Styler (Paperback - Sep 11, 2000). National Audubon Society Field Guide to North American Mushrooms (National Audubon Society Field Guide Series) by Gary H. Lincoff (Turtleback). Mushrooms and Other Fungi of North America by Roger Phillips (Hardcover). Mushroom Cookbook: Recipes for White & Exotic Varieties by Mimi Brodeur (Hardcover - Sep 10, 2005). Mushroom Dyes and Paper.

The Mushroom Cookbook and Primer. No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois

The Mushroom Cookbook and Primer. by Amy Farges and Christopher Styler.

Think about how you want to use them

Think about how you want to use them. You need to take care and use less heat with more delicate types, such as enoki, oyster and maitake. Farges says meaty, firm mushrooms are great for grilling and roasting.

No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois. And now that Ms. Farges made sure mushrooms are available, she shows what to do with them. The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a Mushroom 101 guide to selecting, storing, cleaning, and cooking, plus a primer with full profiles and photographs of 40 exotic mushrooms. Full of sweet succulence, toothsome crunch, and haunting flavors from earthy to fruity to seafood-like, mushrooms offer the home cook a dazzling range of possibilities. Here are finger foods: Morels with Calvados, Ovoli and Fig Crostini, Wild Mushroom Bruschetta. Lighter offerings: Porcini Carpaccio, Cream of Asparagus Soup with Roasted Cremini, Blewitt and Crab Rolls. Glorious pairings: Risotto with Corn and Chanterelles, Sirloin Steak with Wine Caps, Mustard-coated Lamb Chops with Wild Oysters, Truffled Lobster with Cilantro Butter, Duck and Shiitake Tortillas. And the unexpected: Black Trumpet Biscuits, Portobello and Basil Salsa, Hen of the Wood Ravioli. A dozen fitting mushroomless desserts offer the irresistible finish.

Comments:

Bluddefender
A cookbook written by people who are not cookbook writers. In other words, the actual recipes are poorly written. It's often difficult to figure out what is intended, both in terms of ingredients and method. I thought the book was extremely expensive, considering the lack of writing experience. On the other hand, it gives excellent descriptions of mushrooms, types, what can be substituted for what, where and when to find them, ideas of how to use them, etc., so the book wasn't completely useless. I just don't trust the recipes entirely.
Melipra
Whether or not you're going to cook them, this book is packed with interesting information about mushrooms, and the recipes are terrific. Right away you get lots of info, as the inside covers feature pictures of 30 well-known fungi, and the book begins with the chapter Mushrooms 101, about selecting, storing, and preparing various 'shrooms. Subsequent chapters are arranged by course: Finger Foods; Openers; Soups; Salads; Meat Dishes; Poultry recipes; Seafood; lunch and brunch dishes; Grains, Pasta and Potatoes; Breads; Condiments; and (non-mushroom) Desserts. The final chapters cover "The Basics", about making mushroom stock, duxelles, sauce and powders; a mushroom calendar, and a shopping guide, which is terrific -- one page devoted to each of 30+ types, with information about selecting, storing, preparing and cooking. The book concludes with an excellent index.

I've tried several recipes and all were very good. In addition to standard recipes like mushroom soup, there are those for more unusual ingredients like venison and sweetbreads, over 175. The font is clean and easy to read, and lots of sidebars supplement the information in each chapter.

My only complaint -- no pictures, which I consider a true flaw in a cookbook; however, the comprehensiveness and accessibility of the book mean I will still give this 5 stars.

A terrific cookbook and information resource for those interested in our fungal friends.
Chilldweller
This book has a wealth of wonderful information in it. As a professional chef, I can't help noticing the details, a slight mistake: demi-glace is never made from chicken. Also, one of the mushrooms listed has a completely different season here in PA, than in the book.
A note of caution, I would not use this as a field guide, it is not comprehensive enough. There is no mention of spore prints or of look-a-like mushrooms. For cooking purposes, this is a great book.
Bil
The book was in super great condition, full of interesting recipes and met my expectations for a mushroom cookbook. Came rapidly in the mail, no delay.
Gavinranara
This book is terrible. It is organized by courses, rather than by mushroom. So you may have found some chanterelles, look up the index and find that there is only one recipe referenced there. Maybe there are more in the book, but how would you find them. I have never been successful in finding what I needed in this book. Perhaps the recipes are good, who knows? I've never found one.
Samuhn
We've only had the cookbook for a short time, and haven't actually used it yet. It comes highly recommended from a friend who has had his copy for a long time and has used it extensively. There do not appear to be many cookbooks on the market devoted to mushrooms and this one is no longer in print. If you really like mushrooms and live in an area, as we do, where wild mushrooms are plentiful, this cookbook is worth getting while copies can still be purchased at a reasonable price.
Granirad
As a gift this will be music for my daughter's mushroom-loving soul!
Excellent

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