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The Savoury Mushroom: Cooking with Wild and Cultivated Mushrooms Paperback – Nov 6 2000


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Product Details

  • Paperback: 200 pages
  • Publisher: Raincoast Books (Nov. 6 2000)
  • Language: English
  • ISBN-10: 1551923009
  • ISBN-13: 978-1551923000
  • Product Dimensions: 20.3 x 17.8 x 1.6 cm
  • Shipping Weight: 318 g
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #806,917 in Books (See Top 100 in Books)

Customer Reviews

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Most helpful customer reviews

Format: Paperback Verified Purchase
This book is great for those who don't know how to deal with mushrooms. I would recommend this book who loves mushrooms and want to learn more about them.
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By M. Pretelt on March 19 2010
Format: Paperback
I was dissapointed with the product. It was completely ovepriced and not what I was expecting, I paid double the price of what is stated on the cover of the book.
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0 of 1 people found the following review helpful By Midwest Book Review on May 20 2001
Format: Paperback
In The Savoury Mushroom: Cooking With Wild And Cultivated Mushrooms, food consultant and cooking school teacher Bill Jones offers a superbly presented compendium of more than seventy wonderful recipes featuring mushrooms as a key ingredient. From Grilled Oyster Mushrooms Skewers, Mushroom and Shrimp Gyoza, Mushroom Minestrone, and Mushroom Polenta with Spicy Mushroom-Corn Sauce, to Japanese Rice Salad with Morels and Asparagus, Grilled Peppers and Mushrooms with Peanut Curry Sauce, and Pancetta-Wrapped Quail Stuffed with Truffle Bread Pudding, The Savoury Mushroom offers dishes that would enhance any dining experience. Chef Bill Jones' advice for foraging for edible wild mushrooms and preserving them is particularly noteworthy.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
3 of 3 people found the following review helpful
More than seventy wonderful recipes featuring mushrooms May 20 2001
By Midwest Book Review - Published on Amazon.com
Format: Paperback
In The Savoury Mushroom: Cooking With Wild And Cultivated Mushrooms, food consultant and cooking school teacher Bill Jones offers a superbly presented compendium of more than seventy wonderful recipes featuring mushrooms as a key ingredient. From Grilled Oyster Mushrooms Skewers, Mushroom and Shrimp Gyoza, Mushroom Minestrone, and Mushroom Polenta with Spicy Mushroom-Corn Sauce, to Japanese Rice Salad with Morels and Asparagus, Grilled Peppers and Mushrooms with Peanut Curry Sauce, and Pancetta-Wrapped Quail Stuffed with Truffle Bread Pudding, The Savoury Mushroom offers dishes that would enhance any dining experience. Chef Bill Jones' advice for foraging for edible wild mushrooms and preserving them is particularly noteworthy.


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