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By Phillippe Emanuelli • Photographs by Frédéric Raevens
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This beautiful guide to buying, storing, and cooking more than 20 varieties of wild and cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes. More than 100 color photographs capture the unique characteristics and, indeed, the elegance, of each type of mushroom, providing tempting visuals for the 100 dishes featured in the book. An evocative object in itself, A Cook’s Initiation into the Gorgeous World of Mushrooms will be equally at home on a gourmet’s kitchen countertop and a nature lover’s coffee table.
Delicious folded into a crepe, spooned over ice cream, or topping warm Brie.
Cook 1 1/4 lb cleaned chanterelles in a simple syrup (1 part sugar to
1 part water) for about 10 minutes. Keep simmering the mushrooms in the syrup until they become trans-
lucent and nicely candied. Keep
for up to 2 weeks in the syrup.
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