Rich, earthy, and fragrant - the quintessential forest food - mushrooms have been eaten around the world since ancient times. Rare mushrooms were eaten by kings and aristocrats of Europe and the emperors of Japan and China, while the more common varieties found a place in peasant food, the meaty taste adding gusto to basic fare. From such origins, mushrooms have emerged as the common thread throughout much of contemporary dining, from japanese to Tuscan to Modern British and American, Mushrooms captures this global approach, with a collection of sixty recipes from leading restaurant chefs. Photographer Sian Irvine has beautifully captured the spirit of each dish - whether the aesthetic art of the Orient, the classic flavors of Europe, or the modern fusion of both.
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8 of 8 people found the following review helpful:
4.0 out of 5 stars
Mushroom fan enjoys book,
This review is from: Mushrooms: Mushroom Recipes by Leading Chefs from Around the Globe (Hardcover)
I bought this book more as a fan of wild mushrooms than as a cook, but I think it is fairly enjoyable. Although there are a few exceptions, most of the recipes in this book do use mushrooms as the centerpiece ingredient. The photography is excellent; some of the dishes were so astonishingly beautiful -- yet relatively simple -- that I actually went out and made them (I'm more an armchair chef than a practicing one). And they were excellent. The maki zushi is highly recommended. The format of the book (with east, west, and fusion sections) was also interesting and visually lovely. My only criticism is that there could have (or should have) been a more thorough treatment of how to prepare and obtain the mushrooms. There was little commentary on the merits of fresh versus dry or how the actual freshness of the mushroom (those sold "fresh" in stores usually aren't) affects the dish. Overall a great book, though, and fun to flip through as well as cook from.
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