Joe's Book of Mushroom Cookery
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Book Overview
When Joe's restaurant opened in Reading, Pennsylvania, in 1916 as a working man's bar, it specialized in mushroom soup made from wild mushrooms gathered in the pine forests outside of town. Now the... This description may be from another edition of this product.
Format:Paperback
Language:English
ISBN:0689707428
ISBN13:9780689707421
Release Date:January 1988
Publisher:Atheneum Books
Length:340 Pages
Weight:1.52 lbs.
Dimensions:1.1" x 7.2" x 9.2"
Customer Reviews
1 rating
Information for Even a Seasoned Mushroom Chef
Published by Thriftbooks.com User , 24 years ago
In Joe's Book of Mushroom Cookery, Jack Czarnecki offers the most useful collection of mushroom handling tips that I have ever seen. Coming from a family that has collected and prepared mushrooms for generations, not only is Jack a world-class chef, he is also a very accomplished mushroom collector. Jack details the unique qualities of each mushroom that he uses and details how to exploit the differences between the fresh and stored products. The recipes are wonderful (my favorite is the dried porcini risotto). Until the publication of this new edition, mushroom enthusiasts have had to resort to checking this book out of the library as no copies have been available for several years. I am very lucky to not only own a first edition hardcover copy but to be able to sample Jack's creations personally at the Joel Palmer House in Dayton, Oregon. In my business as a provider of gourmet wild mushrooms to top quality restaurants, I suggest Joe's Book of Mushroom Cookery to the chefs with whom I deal if they are interested in acquiring a broader knowledge base about my products.
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