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Joe's Book of Mushroom Cookery Paperback – October, 1988


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Product Details

  • Paperback: 8 pages
  • Publisher: Atheneum; 1st pbk. ed edition (October 1988)
  • Language: English
  • ISBN-10: 0689707428
  • ISBN-13: 978-0689707421
  • Product Dimensions: 1.2 x 7 x 9.2 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #2,107,395 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

In 1916, Joe Czarnecki opened a workingman's bar in Reading, Pennsylvania, named, aptly, Joe's. The specialty was mushroom soup made from the wild mushrooms gathered in nearby pine forests. Joe's became famous for the mushroom dishes and survived through two more generations of Czarneckis, including his grandson Jack. A former proprietor of Joe's Restaurant, Jack Czarnecki has put together one of the most complete mushroom cookbooks ever assembled. Joe's Book of Mushroom Cookery is the New Basics of fungus. With more than 300 recipes, the selection ranges from the elegantly simple to the ultimately sophisticated. The book is also an excellent guide to demystifying cooking with both commercial and wild mushrooms. Czarnecki immediately cautions of the inherent dangers in collecting wild mushrooms, and advises that caution and education are the best way to avoid pitfalls. Since this is a cookbook, not a field guide, a chapter is included on how and where to learn about collecting wild mushrooms. Also helpful is an extensive section on the culinary characteristics and preparation and storage of selected mushrooms. But where Czarnecki ultimately shines is in the recipe section of the book. Joe's Book of Mushroom Cookery is perhaps the most comprehensive collection of mushroom recipes available. The spectrum is broad, covering classic French approaches such as Filet Mignon en Croûte, to lighter nouvelle dishes such as Fresh Trout with Mushroom Stuffing. There are also excellent sections on mushroom soups, appetizers, sauces, and desserts. Several lifetimes of experience in Joe's Book of Mushroom Cookery and the passion can't help but be contagious. --Mark O. Howerton --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

In 1916 Czarnecki's grandfather opened Joe's Restaurant in Reading, Pa., which is presently run by the author. From the beginning, the menu has featured dishes made with wild mushrooms, gathered from the forests in the area. After a warm, personal introduction, Czarnecki offers a rundown of species of edible mushrooms and instructions for purchasing, picking and preserving them. The recipes are varied and imaginative, and will send mushroom lovers to specialty stores (or into the forest) in search of the different species. Among the cookbook's offerings: morel soup covered with puff pastry, salmon in lobster sauce with cepes, filet mignon with wild mushrooms and Szechuan pepper, ziti with mushroom butter and, for the adventurous, wild boar with shiitake, apples and strawberry liqueur. There are also a number of rich "mushroomless" desserts. Photos not seen by PW. First serial to Harrowsmith magazine; BOMC/Cooking & Crafts Club alternate.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

29 of 29 people found the following review helpful By Rex Swartzendruber on February 23, 2000
Format: Paperback
In Joe's Book of Mushroom Cookery, Jack Czarnecki offers the most useful collection of mushroom handling tips that I have ever seen. Coming from a family that has collected and prepared mushrooms for generations, not only is Jack a world-class chef, he is also a very accomplished mushroom collector. Jack details the unique qualities of each mushroom that he uses and details how to exploit the differences between the fresh and stored products. The recipes are wonderful (my favorite is the dried porcini risotto). Until the publication of this new edition, mushroom enthusiasts have had to resort to checking this book out of the library as no copies have been available for several years. I am very lucky to not only own a first edition hardcover copy but to be able to sample Jack's creations personally at the Joel Palmer House in Dayton, Oregon. In my business as a provider of gourmet wild mushrooms to top quality restaurants, I suggest Joe's Book of Mushroom Cookery to the chefs with whom I deal if they are interested in acquiring a broader knowledge base about my products.
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1 of 1 people found the following review helpful By Karen L. Evans on October 17, 2010
Format: Paperback Verified Purchase
A really great recipe book for lovers of wild Shrooms. For those shroom gatherers that have more than they can deal with this will give some really great ideas.
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Format: Paperback Verified Purchase
Some of the ingredients in the recipes are not easy to find or I never heard of them. Still is a great recipe book which I plan to keep in my library.
Yes, I recommend this book to anyone who is looking for many mushrooms recipes. Ana
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By JayZeeisme on March 9, 2014
Format: Hardcover Verified Purchase
I tried several of the resipies in this book and I really enjoyed them Most are easy and take no time to put them together.
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2 of 7 people found the following review helpful By elveness on April 3, 2009
Format: Paperback Verified Purchase
Seriously, these recipes aren't realistic. Where the heck am i going to get bison, quail, or bear meat in urban Ohio? Most of the recipes are like that. Sorry no use for the average housewife.
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