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There are not many people who have been collecting, cooking and devising recipes for mushrooms for over 60 years, but Antonio Carluccio is one. Known as the 'mushroom man', Carluccio's Neal Street Restaurant in London's Covent Garden is a mecca for mushroom and truffle lovers from all over the world. Carluccio's expertise is unrivalled and this book, with over 100 recipes that make the most of readily available mushrooms in dishes ranging from classic to contemporary via oriental and Eastern European, will not disappoint. In addition, for those who want to join in the thrill of hunting for their own mushrooms - the quiet hunt - The Complete Mushroom Book offers a detailed and authoritative well-illustrated field guide that helps distinguish between edible wild mushrooms and their poisonous look alikes. This unique book, with specially commissioned photography by Alastair Hendy, will inspire and inform and bring the pleasure of mushrooms available to a wider audience.
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Antonio Carluccio is the proprietor of the Neal Street Restaurant in London's Covent Garden and, with his wife Priscilla, owner of the Italian food shop Carluccio's, and the Carluccio's Caffes. He was recently given the Commendatore award by the Italian government for his contribution to Italian food. A great gastronome and wild mushroom enthusiast, Antonio Carluccio's cuisine is part of the new wave of Italian cooking which has swept Britain and the US. His previous writing includes Complete Italian Food, also published by Quadrille, which has more than 122,000 copies in print.From Publishers Weekly:
More than just a cookbook, Carluccio's exuberant guide to gathering and eating higher fungi is actually both a field guide and a recipe book. The author, who learned to collect wild mushrooms and truffles as a young boy in his native Italy, brought his passion for the "quiet hunt," and for refined gastronomy, with him to London, where he now owns a Covent Garden restaurant that specializes in serving his two favorite delicacies. The first part of Carluccio's book introduces readers to the pleasures of gleaning wild fungi. And it contains not only a fully illustrated catalog of commonly found mushrooms, but also a "code of conduct" for would-be collectors. The author does stress, however, that mushroom collecting cannot be learned from this volume alone and he repeatedly warns readers that their cache of fresh-picked fungi should be looked over by an expert before it is eaten. The book's second section, "The Recipes," is easier to apply at home. In it, readers will find ways to prepare morels, porcini, portabellos, shiitakes and dozens of other edible fungi in soups, salads, and main dishes. Though the book is beautifully designed with elegant color photographs and useful sidebars, it's recipes like Enoki Bundles wrapped with prosciutto and Morels Stuffed with Foi Gras that will keep gourmet cooks turning back to this volume again and again.
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Book Description Quadrille Publishing Ltd, 2003. Hardcover. Condition: New. Never used!. Seller Inventory # P111844000400
Book Description Quadrille Publishing Ltd, 2003. Condition: New. book. Seller Inventory # M1844000400