From Duff to Dinner
A Gourmet's Guide to Mushroom Cookery,
With Selected Recipes from Master Chefs
Edited by Marjorie Young and Vince Viverito
With the emphasis on wild fungi, this book includes 61 diverse
recipes for species both exotic and mundane, the latter found at most supermarkets.
Selections from 22 chefs include 15 appetizers, 8 soups, 5 salads, 20 main course entrees, 6 side dishes and 7 baked goods and desserts, all using various fungi.
Introduction includes tips on choosing, harvesting, storing, cleaning and preparing mushrooms.
120 pages, 5" x 8", full-color cover, mushroom
illustrations, indexed by type of fungi and recipe, 1998. Published by Seasonal Feasts.
ISBN 1-890880-02-7. trade paper
From the back cover: