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A Cook's Book of Mushrooms: With 100 Recipes for Common and Uncommon Varieties Hardcover


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Product Details

  • Hardcover: 208 pages
  • Publisher: Artisan (January 5, 1995)
  • Language: English
  • ISBN-10: 1885183070
  • ISBN-13: 978-1885183071
  • Product Dimensions: 9.3 x 8.4 x 0.8 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #218,822 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Just a few years ago, the only mushrooms available in most markets were cultivated white ones. Now even supermarkets often have portobellos and shiitakes, and specialty markets offer a wide selection. Czarnecki, chef/proprietor of Joe's Restaurant in eastern Pennsylvania, is well known as a mushroom authority. He writes about mushroom hunting in almost mystical terms while providing reliable information on a great variety of common and exotic mushrooms, both cultivated and wild. He also includes 100 mushroom recipes, many of them quite unusual; all are accompanied by wine suggestions. Jane Grigson's The Mushroom Feast (1975) remains notable but was published 20 years ago; most libraries will want this up-to-date culinary guide.
Copyright 1995 Reed Business Information, Inc.

From Booklist

As much a philosopher's guide as a chef's recipe collection, Czarnecki's book translates the visceral thrill of mushroom hunting into print. He talks of the myths (fungi are prolific only where angels have stomped and thus created rain, for instance); even more, he speaks knowledgeably about all kinds of fungi, from the scarce, rare, expensive truffle to the ubiquitous button mushroom, and discusses their varieties, nicknames, health and culinary properties, and geographic locations. The recipes from his Pennsylvania restaurant, though a bit upscale in taste, don't force the ingredient into odd combinations. Thoughtful and enthusiastic words and dishes for both city and country dwellers. Barbara Jacobs

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

16 of 18 people found the following review helpful By A Customer on December 10, 1998
Format: Hardcover
Jack's recipes are delicious, simple and classy. He marries ingredients in a creative fashion, and the results are outstanding dishes that are full of intense and delicate flavors. His book also offers a comprehensive guide for the mushroom lover.
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1 of 1 people found the following review helpful By Michael S. Miller on June 6, 2012
Format: Hardcover Verified Purchase
This book is a gem expensive but if you hunt or cook with fungi it is must. Menus and descriptions are the best I have read. Amuse as reading or hobby
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By finola diaz on February 7, 2014
Format: Hardcover Verified Purchase
Very clear explanations, easy to make. Fun to read about. It won a James Beard award a few years back.
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Format: Hardcover Verified Purchase
It should be edited so that beginners can better understand it. I will, however use it for reference. so there
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