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SOUTHWATER THE COMPLETE BOOK OF MUSHROOMS


An illustrated encyclopedia of edible mushrooms and over 100 delicious ways to cook them, with over 700 colour photographs


Peter Jordan & Steven Wheeler


PUB DATE: PRICE: PAGES: SIZE:


ISBN-13: ISBN-10: BINDING:


PHOTOGRAPHS: CARTON QTY: HOUSE CODE: CATEGORY: BIC CODE:


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Mar 2011 (UK) June 2011 (US) UK £9.99/US $18.99 (P) 264 (K264)


220 x 168mm/83 9781780190020 1 78019 002 6


2540 Reference WNP;WBT; GBC NAT022000; CKB105000


• A photographic A–Z of the most popular, edible mushrooms, seen both in their growing locations and in specially commissioned close-up identification shots


• 100 fabulous recipes including traditional and classic mushroom dishes from all around the world


• Identification guide to poisonous and inedible species, for extra safety and security


• At-a-glance information on habitat and season, for every mushroom


Mushrooming is a hobby of ever-increasing popularity and it is crucial that expert advice is taken, which is why this authoritative guide offers essential information for accurate identification and safe use. In the first section of the book Peter Jordan details the principal identifying features of each mushroom, describes the habitats of the most popular edible mushrooms, and lists the culinary merits of the main varieties. In the second section, Steven Wheeler presents more than 100 step-by-step mushroom recipes, including techniques and ideas for drying and preserving them. Illustrated with wonderful photography this is the essential mushroom book.


About the Authors


Peter Jordan spent more than 30 years running a world- renowned pub in rural Norfolk, England, where he devoted his time to collecting mushrooms and cooking them for his customers. He produced a video, The Collector's Guide To Wild Mushrooms, and now spends his time writing about mushrooms and running his business ‘The Tasty Mushroom Partnership’.


Steven Wheeler is a highly original food writer who is well known for his expertise in the culinary arts and for developing deliciously innovative recipes. His hands-on training makes him much respected for his professional understanding of international cooking techniques.


240 ⁄4 x 63


Paperback with flaps Over 700 photographs 24


⁄4 in


Reference & History


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