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Cooking with Wild Mushrooms
50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms
Seiten
2019
Skyhorse Publishing (Verlag)
978-1-5107-5007-4 (ISBN)
Skyhorse Publishing (Verlag)
978-1-5107-5007-4 (ISBN)
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Soups, Stir-Fries, and Full Courses from the Forest to the Frying Pan You’ve spent the summer picking mushrooms in the forest, gaze sweeping along the trunks of trees and a basket of mushrooms dangling from the crook of your arm—but what next? With storerooms and cellar overflowing with chanterelles, porcini, and boletes, how do you prepare these delicacies of nature into flavorful and mouthwatering dishes? This is the cookbook foragers and mushroom lovers have been waiting for; this is the book that shows how to turn delicious, hand-picked ingredients into:
Mushroom flour
Chanterelle soup with gorgonzola
Dumplings, quesadillas, and risottos
Porcini focaccia
Mushroom pie with mozzarella and chard
Lamb and venison stir fries
Lasagna
And much more!
Mushrooms are a flavor enhancer like no other—perfect for a light snack, appetizer, or main course—and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar-, gluten-, and carb-free, making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Cooking with Wild Mushrooms is all you need to turn your favorite hobby into tonight’s dinner.
Mushroom flour
Chanterelle soup with gorgonzola
Dumplings, quesadillas, and risottos
Porcini focaccia
Mushroom pie with mozzarella and chard
Lamb and venison stir fries
Lasagna
And much more!
Mushrooms are a flavor enhancer like no other—perfect for a light snack, appetizer, or main course—and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar-, gluten-, and carb-free, making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Cooking with Wild Mushrooms is all you need to turn your favorite hobby into tonight’s dinner.
Pelle Holmberg is one of Sweden’s most well-known biologists and educators. He has led numerous plant courses, flower walks, and mushrooming excursions. He has written a broad range of books on plants, berries, and mushrooms. In 2003, Pelle was awarded the silver medal for "extraordinary contributions to Swedish food culture" from Sweden’s Gastronomic Academy. He is also a member of the Little Society, which aims to preserve and promote Swedish cuisine. Ingrid Holmberg shares her husband's love of mushrooms. Over the years she has become a mushroom expert in the kitchen!
Erscheinungsdatum | 20.11.2019 |
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Zusatzinfo | 60 color photos |
Verlagsort | New York, NY |
Sprache | englisch |
Maße | 187 x 191 mm |
Gewicht | 401 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
ISBN-10 | 1-5107-5007-X / 151075007X |
ISBN-13 | 978-1-5107-5007-4 / 9781510750074 |
Zustand | Neuware |
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