Containing more than 70 recipes this is the complete guide to cooking with all varieties of mushrooms - from shitake and oyster to crimini and porcini. Mushrooms demystifies these delicious ingredients and shows how they can be used in everything from Vegetable Tempura with Sweet Mirin Soy Sauce, to a Wild Mushroom Open Lasagne. Whether you want to try the subtle smokiness of porcini mushrooms or experiment with the famously powerful scent of truffles, you'll discover how all types of mushrooms can transform your cooking.

Author Biography

Jacqueline Malouf is a freelance chef, food writer and stylist. After attending catering college in Sydney and a stint in New York, she moved to London where she has cooked in some of the capitals top restaurants. Her food and recipe writing has appeared in Food Illustrated and Eile magazine. Her food styling credits include work for Sunday Times Style Magazine and cookbooks for Conran Octopus. Her passion for food has also allowed her to appear on television in her native Australia. Tara Fisher is a London-based photographer whose clients include Marks and Spencer, Food Illustrated, Country Living, Gardens Illustrated, and Red magazine. This is her sixth book.