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Joe’s Book of Mushroom Cookery
Overview
From the publisher
Joe’s Book of Mushroom Cookery includes detailed information on how to choose and prepare mushrooms in all forms (fresh, canned, and dried) as well as tips on the best ways to bring out their quintessential flavors and menu plans. The book also lists mycological clubs so you can learn to bring the adventure of mushroom cuisine to your table.
Selected contents
Copyright @ 1997 Macmillan
Front BurnerGrilling maitake mushroomsSavor this versatile fungus | All BooksThe Wild TableSeasonal Foraged Food and Recipes | All BooksFat of the LandAdventures of a 21st Century Forager | All BooksA Cook’s Book of MushroomsWith 100 Recipes for Common and Uncommon Varieties |
All Books | |
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- 52 Loaves
- A Baker’s Odyssey
- A Bird in the Oven and Then Some
- A Consumer’s Dictionary of Food Additives
- A Cook’s Book of Mushrooms
- A Cook’s Journey
- A Cook’s Journey to Japan
- A Different Kind of Luxury
- A Feast at the Beach
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- A Geography of Oysters
- A Great American Cook
- A Homemade Life
- A Householder’s Guide to the Universe
- A Man’s Place is Behind the Bar
- A Mediterranean Feast
- A Mighty Appetite for the Holidays
- A New Way to Cook
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- A Platter of Figs
- A Spoonful of Ginger
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- A Taste of Oregon
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- All About Roasting
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- Alone in the Kitchen With an Eggplant
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- Barefoot Contessa Foolproof
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- Chez Panisse Café Cookbook
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- Chez Panisse Fruit
- Chez Panisse Pasta, Pizza, Calzone
- Chez Panisse Vegetables
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- Clean Food
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- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Consider the Fork
- Cook the Perfect . . .
- Cook This Now
- Cook With Jamie
- Cooked
- CookFight
- Cooking
- Cooking By Hand
- Cooking for Isaiah
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Italian Grandmothers
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking With Wine
- Cooking Without Borders
- CookWise
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- Cool Waters
- Couscous and Other Good Food from Morocco
- Crackers & Dips
- Cradle of Flavor
- Creamy and Crunchy
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- Crêpes
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- D.I.Y. Delicious
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- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
- Diet for a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
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- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
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- Eat Here
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- Eat, Pray, Love
- Eating
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- Edible Estates
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- Epitaph for a Peach
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- Every Grain of Rice
- Everyday Asian
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- Extra Virginity
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- Family Meals
- Family Table
- Farewell, My Subaru
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- Farm to Fork
- Farmacology
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- Farmhouse Cookbook
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- Fast Food My Way
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- Field Guide to Candy
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- Fields of Greens
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- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
- Fish Without a Doubt
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- Food in Jars
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- Food Lover’s Guide to Portland
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- Food Matters
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- Full Moon Feast
- Funny Food
- Garlic and Sapphires
- Get Cooking
- Get Your Pitchfork On!
- Gifts Cooks Love
- Girl Hunter
- Gluten Free Canteen’s Book of Nosh
- Gluten-Free and Vegan Holidays
- Gluten-Free Baking Classics
- Gluten-Free Baking for the Holidays
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Gluten-Free Girl Every Day
- Goat
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- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grow Cook Eat
- Grub
- Gulp
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Homeward Bound
- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook a Wolf
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything The Basics
- How to Cook Everything Vegetarian
- How to Cook Indian
- How to Cook Meat
- How to Cook Without a Book
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- Hunt, Gather, Cook
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- In Season
- In the Kitchen with a Good Appetite
- In the Small Kitchen
- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
- Into the Vietnamese Kitchen
- Irish Traditional Cooking
- It Must’ve Been Something I Ate
- Italian Cooking
- Italian Food
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- Jam Today
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- Japanese Farm Food
- Japanese Hot Pots
- Jerusalem
- Jewish Cooking in America
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- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
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- Julie & Julia
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- Meat
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- Memories of Philippine Kitchens
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- Mexico One Plate at a Time
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- My Chocolate Bars
- My Family Table
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