A Cook's Book of Mushrooms, With 100 Recipes for Common and Uncommon Varieties [SIGNED]

Czarnecki, Jack; Louis B. Wallach (photographs)

ISBN 10: 1885183070 / ISBN 13: 9781885183071

Published by Artisan, 1995

About this Item

Glossy color pictorial boards. Slightly bumped bottom corners, otherwise as issued. Color pictorial dust jacket Near Fine with price-clipped front flap, 3/4" closed tear at heel of rear joint, now in mylar. 1st ptg. Signed by author on front flyleaf with his characteristic flourish. Recipes from the celebrated restaurant in Reading, PA. Size: 8vo - over 7¾" - 9¾" tall.

Seller Inventory # 070622

Bibliographic Details

• Title: A Cook's Book of Mushrooms, With 100 Recipes for Common and Uncommon Varieties [SIGNED]
• Publisher: Artisan
• Publication Date: 1995
• Language: English
• ISBN 10: 1885183070
• ISBN 13: 9781885183071
• Binding: Hardcover
• Edition: 1st Edition.
• Condition: Fine
• Dust Jacket Condition: Fine
• Signed: Signed by Author(s)
• Book Type: Book
• Seller catalogs:
  • Cook Books/Food & Wine
  • Pennsylvania: Berks County

About this title

Synopsis

Portobello, Cremini, Shiitake, and Enoki mushrooms—and even morels and chanterelles—are commonly showing up in supermarkets and specialty stores these days. Advances in mushroom cultivation have made varieties that were once available only to experienced mushroom hunters now easy for all to find, and a number of mail-order sources provide more exotic kinds.

But what should a cook do with all these mushroom varieties? How do you bring out their most distinctive characteristics in the kitchen? In A Cook's Book of Mushrooms, Jack Czarnecki, chief proprietor of Joe's Restaurant in Reading, Pennsylvania, provides the answers. Czarnecki gives an account of his life-long fascination with mushrooms—hunting them, cooking them, and eating them. He describes the characteristics of the principle edible mushrooms and provides 100 tasty recipes for both the widely available "wild" mushrooms as well as the more exotic varieties.

Seven chapters cover the major mushroom families—Buttons and Saucers: The Genus Agaricus; Aristocrats of the Forest: Morels and Truffles; The King and Lesser Nobility: Cepes and Their Cousins; Flowers or Fungus?: Chanterelles; Mushrooms from Wood; From the East; and The Best of the Rest. The recipes include appetizers, main courses, salads, and even breakfast dishes that use mushrooms in starring and supporting roles, such as Morels with Ruffled Pasta, Wild Mushroom and Onion Soup, Barbecued Oysters and Shiitake Mushrooms, and Salmon with Chanterelles and Red Pepper Puree. The author—whose knowledge of wine rivals his knowledge of mushrooms—includes wine or beer suggestions for most dishes.

About the Authors

Louis B. Wallach is a photographer specializing in food and still life photography who lives in New York with his wife and two children. Among the many cookbooks he has photographed are Kevin Graham's Fish & Seafood Cookbook and The Jewish-American Kitchen.

Jack Czarnecki's previous book, A Cook's Book of Mushrooms (Artisan, 1995), received a 1996 James Beard Cookbook Award. He was the proprietor of Joe's Restaurant in his native Reading, Pennsylvania. He lives with his wife and three children in Dundee, Oregon.