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.
