The Mushroom Feast by Jane Grigson

The Mushroom Feast by Jane Grigson

'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. 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. Yet amateur cooks can be mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pate, powdered, pureed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated - for soups, sauces, stuffings, main courses, too intriguing to resist. 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 charming line drawings of the twenty-one most common species.

Jane Grigson (1928-1990) grew up in the northeast of England, where good dining is a way of life. She worked in art galleries and publishers' offices before becoming a translator after graduating from Cambridge University with a degree in English. Grigson started writing cooking articles for the Observer Colour Magazine in 1968. Nice Things is a collection of such critically acclaimed works. English Cuisine, Charcuterie and French Pork Cooking, and Mushroom Feast are among her many cookbooks. For her whole body of work, Grigson received the 2009 James Beard Foundation Cookbook Hall of Fame Book Award posthumously.

SKU	Unavailable
ISBN 13	9780140462739
ISBN 10	0140462732
Title	The Mushroom Feast
Author	Grigson Jane
Condition	Unavailable
Binding Type	Paperback
Publisher	Penguin Books Ltd
Year published	1978-05-25
Number of pages	352
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.