This handy volume begins with a short introduction explaining everything a mushroom picker needs to know, followed by a fully-illustrated A?Z guide in which the author describes the identifying features and habitats of edible and inedible mushrooms.

Includes information on identification, habitat and season, storage and preparation and cooking hints for each mushroom listed.

“Thorough and intense . . . A fully referenced field guide [for foraging mushrooms] and a collection of utterly delicious recipes, it’s destined to be a classic.” —Anita Stewart, Founder of Cuisine Canada Shortlisted for a 2014 Taste Canada Award, this comprehensive cookbook and expert guide will expand your culinary knowledge of wild and cultivated mushrooms. Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own. But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as Truffle Potato Croquettes; Mushroom Pate; Porcini Naan; Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio; Curried Mushroom and Coconut Bisque. With The Deerholme Mushroom Book, the essential guide to edible mushrooms, you'll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.

Shortlisted for a 2014 Taste Canada Award, this newly revised and updated edition of The Deerholme Mushroom Cookbook is a comprehensive and expert guide that will expand your culinary knowledge of wild and cultivated mushrooms. Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own. But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as Truffle Potato Croquettes Mushroom Pate Porcini Naan Semolina Mushroom Cake Beef Tenderloin and Oyster Mushroom Carpaccio Curried Mushroom and Coconut Bisque With The Deerholme Mushroom Cookbook, the essential guide to edible mushrooms, you’ll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.

A comprehensive, accessible book for both amateur morel hunters and mushroom scientists about one of North America's most popular outdoor activities

Celebrated restaurateur and food writer, Mark Hix, has toured the country with leading photographer Jason Lowe to re-discover forgotten, traditional dishes and start putting British regional food back on the map. Each chapter celebrates and examines a particular region, introducing the reader to its landscape and indigenous products, and includes fascinating information and anecdotes about the traditions behind some of the country's most beloved meals. Find out why the Cornish Pasty was Britain s first convenience food, why the Welsh were eating seaweed long before sushi became fashionable, and how Lancashire came to be the birthplace of all manner of confectionery including treacle toffee. With over 100 recipes, the book provides a rich treasury of regional dishes, some totally true to tradition, others cleverly and sympathetically adapted to make them simpler and more suited to today. Thus Bubble and Squeak, Kedgeree and Roast Lamb sit perfectly alongside the more fantastically named London Particular, Liverpool Lobscouse, and Dublin Coddle. Throughout the book there are also features on the best artisan food producers throughout the country who are working to re-kindle all that's best in British food, from celebrated local cheese and ham producers whose produce rival the very best from France and Italy, to farmers who are working to revive rare breeds and forgotten varieties of fruit and vegetables.

This well-illustrated book allows anyone with common sense, a clean kitchen, and a closet shelf to grow bumper crops of mushrooms. Besides step-by-step guides to cultivating four species of psilocybin-containing mushrooms, the book offers a wealth of additional information, including an introduction to mushroom biology, a resource guide for supplies, advice on discreetly integrating psychedelic mushrooms into outdoor gardens, and insights into the traditional use of psilocybins in sacred medicine. Also included are appendices with a summary of all included recipes.

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

The creator of the Clean Food Dirty City brand shares 100 simple, vibrant, gluten- and dairy-free recipes for looking and feeling your best. In her debut cookbook, Good Clean Food, health coach Lily Kunin shares plant-based recipes for irresistibly clean, wholesome food. With Lily’s less-is-more approach, you’ll learn how to create nourishing dishes, bowls, salads, smoothies, and more using gluten- and dairy-free ingredients. Her delicious recipes are complemented by the same vibrant, textured, and stunning photography that has become a trademark of her popular site Clean Food Dirty City. Organized by the way that food makes you feel—awakened, nourished, cleansed, restored, sustained, and comforted—Good Clean Food highlights key ingredients that support healthy eating and clean living. The book contains a flavorful mix of recipes, including: Falafel Bowl with Mediterranean Millet and Green Tahini Walnut Taco Salad + Avocado Pesto Zucchini Noodles Evergreen Detox Bowl Sunny Immunity Smoothie Bowl Salted Caramel Bonbons The book also features a “Bowl Builder” section that walks readers through the process of building the perfect grain bowl, and provides helpful advice on how to stock a healthy kitchen and prep for the week ahead. Helpful tips and recipes instruct on using the same ingredients from your pantry for beauty enhancement, like a raw honey-turmeric facemask and rosemary-coconut oil hair treatment. “I love this vibrant, welcoming cookbook! Instead of structuring itself around rigid rules and restrictions, it leads by delicious example—first with Lily’s story of how she healed herself through food, and then, most importantly, with dozens of fresh, wholesome, super-enticing recipes.” —Lukas Volger, author of Bowl