By Philippe Emanuelli
This pretty consultant to purchasing, storing, and cooking greater than 20 different types of wild and cultivated mushrooms (and truffles!) additionally collects one hundred twenty five mouthwatering recipes. greater than a hundred colour photos trap the original features and, certainly, the beauty, of every kind of mushroom, offering tempting visuals for the a hundred dishes featured within the booklet. An evocative item in itself, A Cook's Initiation into the beautiful global of Mushrooms might be both at domestic on a gourmet's kitchen countertop and a nature lover's espresso desk.
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Additional info for A Cook's Initiation into the Gorgeous World of Mushrooms
Add the potato, coriander, and cumin, then pour in the orange juice and stock. Add the bay leaf, season with salt and pepper, and stir occasionally. 1 Increase the heat, bring the soup to a boil, then lower the heat, cover, and simmer for 40 minutes, or until the vegetables are very tender. 2 Allow the soup to cool slightly, then transfer to a blender or food processor and process until smooth, working in batches if necessary. 3 Return to the saucepan and add a little extra stock or water if the soup is too thick.
Transfer to the serving bowl, add a few ice cubes, and drizzle with oil. 3 IF ADDING SHELLFISH, put the shrimp into the serving bowl of soup at step 3. If you like, garnish the edge of the bowl with 6–8 cooked whole shrimp, hanging them over the edge by their tails, heads outward. Soups and salads Endive gazpacho SERVES 4 PREPARATION 15 MINS, PLUS CHILLING A delicious variation on the cool classic, this soup has a zesty twist. Use a romaine lettuce heart or even a bunch of watercress instead of endive, if preferred.
Essential in many noodle dishes and Asian curries. << GROUND TURMERIC Has a rich, woody aroma, slightly bitter ﬂavor, and intense yellow color. Essential in Indian curry powders and pastes. Use with lentils, rice, pasta, eggs, beans, eggplants, spinach, and potatoes. 36 << WHOLE DRIED CHILES Also available as crushed ﬂakes and powder, adds pungency and heat. Essential in curry powders and pastes, harissa, jerk seasoning, salsas, and pickles. << STAR ANISE Pretty star-shaped spice with a licorice ﬂavor and aroma and a warm pungency.
A Cook's Initiation into the Gorgeous World of Mushrooms by Philippe Emanuelli
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