We have a soft spot for mushroom books, and can’t resist adding another to our list of must-haves for enthusiasts. Antonio Carluccio is Italian, a chef and restaurateur, an excellent writer, and known by many as “the mushroom man”—so who better to put together a delectable mushroom guide and recipe collection?
The first half of the book is a valuable and thorough field guide with descriptions, cleaning and cooking instructions, along with photographs of the most common, prized, and “those better to avoid” fungi.
The recipes are top-notch, and full of both classic and surprising combinations… Mushroom and Pearl Barley Soup, Mushroom Strudel, Morel and Porcini Risotto, Tuna Steaks with Wild Mushrooms, Roast Pork with Four Mushrooms, and Matsutake Soup… each one clearly explained and detailed by an author with a skill and passion achieved over many years in the woods and at the stove.
The photographs, both in the field and on the table, really set this book apart and are bound to get mushroom-hunters headed to the woods—or at least their local gourmet food shop!
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