Front Cover
Ryland Peters & Small, 2002 - Cooking - 62 pages
Whether it's portobellos, morels, porcini, shiitake, or plain old buttons on the menu, Alastair Hendy has a passion for mushrooms. One look at Mushrooms will tell you why. Whether in a sandwich, soup, pastry, or entree, the nutty flavor and musky scent of mushrooms takes front stage in these recipes. Photographs by Simon Walton of specialties such as Pesto-Stuffed Portobello Mushrooms with Roasted Cherry Tomatoes, or Oyster Mushroom and Shrimp Gumbo with Sausage and Bacon, will inform and delight.
-- Recipes by leading food writer Alastair Hendy are both delicious and nutritious
-- An exciting cook's tour of the mushroom kingdom, with dishes from around the world

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About the author (2002)

Alastair Hendy is the food and cookery writer for the London Sunday Times.

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