The Complete Book of Mushrooms



Mushrooming is a hobby of ever-increasing popularity that everyone, even city dwellers, can enjoy. The common perception is that autumn is the time for mushrooming, but mushrooms are one of the few wild treasures available nearly all year round, and there is an incredible variety growing in fields, woodlands and many nearby open spaces. Obviously it is crucial that expert advice is taken when picking funghi for consumption, which is why this authoritative guide offers essential, clearly presented information for accurate identification and safe use. In the first section of the book Peter Jordan details the principal identifying features of each mushroom and describes the habitats of the most popular edible mushrooms. Peter also lists the culinary merits of the main varieties, with additional hints and tips for storing, preparation and cooking. Each entry is accompanied by a clear colour photograph and shows in-situ images of the growing mushroom for even more accurate identification. In addition, a carefully selected group of the poisonous and inedible species which the mushroom-picker is most likely to encounter is illustrated, so you can be doubly sure to identify them safely and securely, and avoid picking them. From the cook's point of view, mushrooms are of course an irresistible source of flavour, texture and aroma. In the second section, Steven Wheeler presents more than 100 step-by-step recipes and suggestions of how to incorporate either shop-bought or self-harvested mushrooms into hearty breakfasts, warming soups and broths, and all manner of meat, poultry, game and shellfish dishes for every kind of culinary occasion. Essential techniques ideas for drying and preserving mushrooms are discussed. A chapter is devoted to vegetarian recipes, with delights such as brioche spiralled with wild mushrooms, hash browns made with chicken of the woods, and field mushrooms stuffed with hummus and herbs. With every recipe photographed both in its step-by-step preparation and finished form, this is the ultimate mushroom identifier and recipe collection.


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Peter Jordan had a life-long interest in mushrooms. He spent over 20 years running a world-renowned pub in rural Norfolk, England, where he devoted his time to collecting mushrooms and cooking them for his customers. He produced a video, The Collector's Guide To Wild Mushrooms, and spent as much time as possible researching mushrooms, writing about them and running his business "The Tasty Mushroom Partnership". Steven Wheeler is a highly original food writer who is well known for his expertise in the culinary arts and for developing deliciously innovative recipes. Steven began his career in food journalism after 10 years of practical experience working in leading restaurants throughout Europe. His hands-on training makes him much respected for his professional understanding of international cooking techniques. Steven writes and cooks for many leading food magazines, and is the author of many books including The Salad Book and Taste of Asia (Southwater).

General Fields

  • : 9781780190020
  • : Anness Publishing
  • : Anness Publishing
  • : March 2011
  • : 168mm x 220mm
  • : January 2013
  • : books

Special Fields

  • : Paperback
  • : WB