Joe's Book of Mushroom Cookery by Jack Czarnecki  (1)
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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
See all Editorial Reviews
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
See all Editorial Reviews
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Look Inside This Book
Citations
(learn more)
4
books
cite this book:
- Pot on the Fire: Further Exploits of a Renegade Cook by John Thorne on page 68, and Back Matter
- Bread and Chocolate: My Food Life in San Francisco by Fran Gage in Back Matter
- Savoury Mushroom by Bill Jones in Back Matter
- Truffles: Ultimate Luxury, Everyday Pleasure by Rosario Safina in Back Matter