Mushroom: A Global History

The Culinary History of Mushrooms

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My Book – Mushroom: A Global History

Now available on Kindle, too!

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I have written a number of posts about mushrooms on my blog, Gherkins & Tomatoes:

* Preserved Mushrooms: Choice Gems from a Few Examples of Historic Cuisine

* Martha’s Mushrumps and Mary’s Catsup, or, Mushrooms in Early American Cookbooks

*Cooking with Mushrooms: Chicken and Walnuts and Baby Bellas, Oh My!

*From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano)

XXV Mushrooms If you want to make mushrooms, take dried mushrooms and put them to soak in hot water and wash them well. Then boil them a little and make them cook how you want and prefer. Then take onions and herbs and season with strong and sweet spices, and then add the mushrooms and fry everything together. Take unpeeled almonds and grind them and then put on top of the mushroom dish, alternatively you can add verjuice and it needs to be served hot.

Reaktion Book

Mushrooms at Female & Fungi

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Date January 26, 2014
Tags Book Reviews, Female & Fungi, Mushroom: A Global History, Publicity, Reaktion Book
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