Product Description
Containing more than 70 recipes, this cookbook offers a complete guide to preparing dishes with all varieties of mushrooms-from shitake to oyster to crimini and beyond. Every enticing page helps demystify the marvelous mushroom and shows how they can enhance everything from Vegetable Tempura with Sweet Mirin Soy Sauce to a Wild Mushroom Open Lasagne. Whether you want to try the subtle smokiness of the porcini or experiment with the famously powerful scent of truffles, you'll discover how they can transform your cooking.
About the Author
acqueline Malouf is a freelance chef, food writer and stylist. After attending catering college in Sydney and a stint in New York, she moved to London where she has cooked in some of the capitals top restaurants. Her food and recipe writing has appeared in Food Illustrated and Eile magazine. Her food styling credits include work for Sunday Times Style Magazine and cookbooks for Conran Octopus. Her passion for food has also allowed her to appear on television in her native Australia. Tara Fisher is a London-based photographer whose clients include Marks and Spencer, Food Illustrated, Country Living, Gardens Illustrated, and Red magazine. This is her sixth book.
