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Ein Kochbuch der Pilze: Mit 100 Rezepten für häufige und ungewöhnliche Sorten

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Standort: Frederick, Maryland, USA
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Zuletzt aktualisiert am 08. Jul. 2025 23:42:44 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Sehr gut: Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand ...
ISBN
9781885183071

Über dieses Produkt

Product Identifiers

Publisher
Artisan
ISBN-10
1885183070
ISBN-13
9781885183071
eBay Product ID (ePID)
708143

Product Key Features

Book Title
Cook's Book of Mushrooms : with 100 Recipes for Common and Uncommon Varieties
Number of Pages
208 Pages
Language
English
Topic
Specific Ingredients / Vegetables, Plants / Mushrooms
Publication Year
1995
Illustrator
Yes
Genre
Nature, Cooking
Type
Textbook
Author
Louis B. Wallach, Jack Czarnecki
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
36.1 Oz
Item Length
9.3 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
LCCN
94-048906
Dewey Edition
20
TitleLeading
A
Dewey Decimal
641.6/58
Edition Description
Teacher's edition
Table Of Content
Introduction Buttons and Saucers: The Genus Agaricus Aristocrats of the Forest: Morels and Truffles The King and Lesser Nobility: Cepes and Their Cousins Flower or Fungus? Chanterelles Mushrooms from Wood: The Ultimate Recyclers From the East: Asian Mushrooms The Best of the Rest Acknowledgments Conversions Mail-Order Sources Bibliography Index
Synopsis
Portobello, Cremini, Shiitake, and Enoki mushrooms--and even morels and chanterelles--are commonly showing up in supermarkets and specialty stores these days. Advances in mushroom cultivation have made varieties that were once available only to experienced mushroom hunters now easy for all to find, and a number of mail-order sources provide more exotic kinds. But what should a cook do with all these mushroom varieties? How do you bring out their most distinctive characteristics in the kitchen? In "A Cook's Book of Mushrooms, " Jack Czarnecki, chief proprietor of Joe's Restaurant in Reading, Pennsylvania, provides the answers. Czarnecki gives an account of his life-long fascination with mushrooms--hunting them, cooking them, and eating them. He describes the characteristics of the principle edible mushrooms and provides 100 tasty recipes for both the widely available "wild" mushrooms as well as the more exotic varieties. Seven chapters cover the major mushroom families--Buttons and Saucers: The Genus "Agaricus;" Aristocrats of the Forest: Morels and Truffles; The King and Lesser Nobility: Cepes and Their Cousins; Flowers or Fungus?: Chanterelles; Mushrooms from Wood; From the East; and The Best of the Rest. The recipes include appetizers, main courses, salads, and even breakfast dishes that use mushrooms in starring and supporting roles, such as Morels with Ruffled Pasta, Wild Mushroom and Onion Soup, Barbecued Oysters and Shiitake Mushrooms, and Salmon with Chanterelles and Red Pepper Puree. The author--whose knowledge of wine rivals his knowledge of mushrooms--includes wine or beer suggestions for most dishes., Portobello, Cremini, Shiitake, and Enoki mushrooms--and even morels and chanterelles--are commonly showing up in supermarkets and specialty stores these days. Advances in mushroom cultivation have made varieties that were once available only to experienced mushroom hunters now easy for all to find, and a number of mail-order sources provide more exotic kinds. But what should a cook do with all these mushroom varieties? How do you bring out their most distinctive characteristics in the kitchen? In A Cook's Book of Mushrooms, Jack Czarnecki, chief proprietor of Joe's Restaurant in Reading, Pennsylvania, provides the answers. Czarnecki gives an account of his life-long fascination with mushrooms--hunting them, cooking them, and eating them. He describes the characteristics of the principle edible mushrooms and provides 100 tasty recipes for both the widely available "wild" mushrooms as well as the more exotic varieties. Seven chapters cover the major mushroom families--Buttons and Saucers: The Genus Agaricus; Aristocrats of the Forest: Morels and Truffles; The King and Lesser Nobility: Cepes and Their Cousins; Flowers or Fungus?: Chanterelles; Mushrooms from Wood; From the East; and The Best of the Rest. The recipes include appetizers, main courses, salads, and even breakfast dishes that use mushrooms in starring and supporting roles, such as Morels with Ruffled Pasta, Wild Mushroom and Onion Soup, Barbecued Oysters and Shiitake Mushrooms, and Salmon with Chanterelles and Red Pepper Puree. The author--whose knowledge of wine rivals his knowledge of mushrooms--includes wine or beer suggestions for most dishes.
LC Classification Number
TX804.C89 1995

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