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Displaying 1 to 10 of 373

Shroom : mind-bendingly good recipes for cultivated and wild mushrooms

by:Selengut, Becky

Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.-- Source other than Library of Congress.

Editions:5  Date:2014  Genre(s):Cookbooks, Cookbooks


Mushroom cookbook : recipes for white & exotic varieties

by:Brodeur, Mimi

Recipes for appetizers, soups, sandwiches, side dishes, and entrèes. How to select, clean, store, and prepare Mediterranean mushroom bruschetta, mushroom vegetable soup, chicken mushroom fajitas, penne mushroom vegetable pasta, and others. Information on history, varieties, and nutritional value.

Editions:3  Date:2005 - 2020  Genre(s):Cookbooks, Cookbooks


Mushroom : a global history

by:Bertelsen, Cynthia D.

Known as the meat of the vegetable world, mushrooms have their ardent supporters as well as their fierce detractors. Hobbits go crazy over them, while Diderot thought they should be "sent back to the dung heap where they are born." In Mushroom, Cynthia D. Bertelsen examines the colorful history of these divisive edible fungi. As she reveals, their story is fraught with murder and accidental death, hunger and gluttony, sickness and health, religion and war. Some cultures equate them with the rottenness of life while others delight in cooking and eating them. And then there are those "ma.

Editions:8  Date:2013  Genre(s):History


Joe's Book of mushroom cookery

by:Czarnecki, Jack

When Joe's restaurant opened in Reading, Pennsylvania, in 1916 as a working man's bar, it specialized in mushroom soup made from wild mushrooms gathered in the pine forests outside of town. Now the restaurant's former proprietor brings this sumptuous collection of more than 300 recipes, ranging from the elegantly simple to the ultimately sophisticated. -- From back cover.

Editions:4  Date:1986  Genre(s):Cookbooks, Cookbooks


A cook's book of mushrooms : with 100 recipes for common and uncommon varieties

by:Czarnecki, Jack

Just a few years ago, the only mushrooms available in most markets were cultivated white ones. Now even supermarkets often have portobellos and shiitakes, and specialty markets offer a wide selection. Czarnecki, chef/proprietor of Joe's Restaurant in eastern Pennsylvania, is well known as a mushroom authority. He writes about mushroom hunting in almost mystical terms while providing reliable information on a great variety of common and exotic mushrooms, both cultivated and wild. He also includes 100 mushroom recipes, many of them quite unusual; all are accompanied by wine suggestions.

Editions:3  Date:1995  Genre(s):Cookbooks


The complete mushroom book : savory recipes for wild and cultivated varieties : the quiet hunt

by:Carluccio, Antonio

Not many people can claim to have been collecting, cooking, and devising recipes for mushrooms for more than sixty years, but Antonio Carluccio is one of them. Here, he shares the excitement of the hunt and a lifetime of expertise in the kitchen with a new generation of enthusiasts eager to reap the pleasures of cooking with mushrooms. Carluccio's mycological education began at the age of seven when he went on mushroom hunts with his father and has culminated in his Neal Street Restaurant in London. The book begins with a field guide, in which forty species are identified with photos. To ensure safety, poisonous look-alike species are also meticulously documented. Then comes a veritable feast of more than 150 mushroom recipes--from classic Italian preparations to Asian-inspired creations and contemporary dishes.--From publisher description.

Editions:3  Date:2003  Genre(s):Cookbooks, Field guides, Cookbooks, Field guides


Mushroom cookery

by:Reitz, Rosetta

Editions:8  Date:1900 - 1965  Genre(s):Cookbooks, Cookbooks

Book eBook Available

Truffle : a global history

by:Nowak, Zachary

What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world's pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle's journey from the kitchens of East Asia, Europe and the Americas.

Editions:6  Date:2015  Genre(s):History, Cookbooks, Cookbooks


A passion for mushrooms

by:Carluccio, Antonio

Editions:17  Date:1989 - 1996  Genre(s):Cookbooks


The edible mushroom : a gourmet cook's guide

by:Leibenstein, Margaret

Editions:4  Date:1986 - 1993


Displaying 1 to 10 of 373