The Deerholme Mushroom BookThe Deerholme Mushroom Book



The Deerholme Mushroom Book is every chef's essential guide to edible mushrooms.

Author: Bill Jones

Publisher: TouchWood Editions

ISBN: 9781771510035

Category:

Page: 264

View: 274

Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award-winning writer and chef Bill Jones. Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi. Gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food. Delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes, all featuring mushrooms, include: Truffle Potato Croquettes; Mushroom Pate; Porcini Naan; Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio; Curried Mushroom and Coconut Bisque. The Deerholme Mushroom Book is every chef's essential guide to edible mushrooms.

The Deerholme Mushroom BookThe Deerholme Mushroom Book



Mycological Societies Alberta Mycological Society wildmushrooms.ws Cercle des Mycologues de Montreal ... All That the Rain Promises and More: A Hip Pocket Guide to Western Mushrooms, David Arora, Ten Speed Press, 1991 The Book of Fungi: ...

Author: Bill Jones

Publisher: TouchWood Editions

ISBN: 9781771510059

Category:

Page: 264

View: 399

Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award-winning writer and chef Bill Jones. Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi. Gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food. Delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes, all featuring mushrooms, include: Truffle Potato Croquettes; Mushroom Pate; Porcini Naan; Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio; Curried Mushroom and Coconut Bisque. The Deerholme Mushroom Book is every chef’s essential guide to edible mushrooms.

The Deerholme Foraging BookThe Deerholme Foraging Book



The Deerholme Foraging Book is the ultimate book for foraging in the Pacific Northwest.

Author: Bill Jones

Publisher: TouchWood Editions

ISBN: 9781771510455

Category:

Page: 266

View: 929

The Deerholme Foraging Book is an exploration of the wild foods found in the Pacific Northwest. It is written by award-winning chef and author Bill Jones and features local mushrooms, edible plants, sea vegetables, and shellfish. The book is the product of twenty years of research and professional cooking with foraged foods. It serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than one hundred delicious recipes featuring many types of wild foods. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. The recipes are global in influence and use simple techniques woven in with expert knowledge to create good, homemade food. Linking to traditional uses for wild foods and future possibilities for our diet and wellbeing, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Book also includes an index, a bibliography, full-colour photos of wild foods and dishes, and Jones's own foraging stories.

The Butcher the Baker the Wine and Cheese Maker By the SeaThe Butcher the Baker the Wine and Cheese Maker By the Sea



His current bestseller, The Deerholme Foraging Book, is a follow-up to The Deerholme Mushroom Book. Both are amazing. Watch for a copy of his latest book, The Deerholme Vegetable Cookbook. Cooking from his Deerholme Farm in Cowichan Bay ...

Author: Jennifer Schell

Publisher: TouchWood Editions

ISBN: 9781771511506

Category:

Page: 224

View: 177

A celebration of British Columbia's coastal cuisine with recipes and fork-lore from the region’s farmers, artisans, fishers, foragers, and chefs. The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up west coast food culture. Discover some of the most diverse and delicious food on the planet--from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver’s five-star restaurants, along the Sea to Sky highway to the famous après-ski pub grub of Whistler and the hearty, homegrown smorgasbord of the lush farming valley of Pemberton. In addition to delicious recipes, such as Beignet with Baked Bowen Apples, Sea Urchin Bruschetta with Avocado, Pepperoncino and Spot Prawns, and Huckleberry Crème Brûlée, this collection features the stories of more than 150 of the area’s experts. Discover why Vikram Vij is the maharaja of the west coast, how Lisa Ahier put a gourmet spin on traditional Texas taste, what inspired David Hawksworth to create his own foundation for young chefs, and where Donna Plough grows her sought-after BC artichokes. The follow-up to the international award-winning The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook, this collection is a commemoration of the intricate community, network, and culture that defines British Columbia’s coastline and the abundance it has to offer.

The Deerholme Vegetable CookbookThe Deerholme Vegetable Cookbook



Annotation Aside from delicious recipes, this cookook contains detailed information on more than 40 vegetables, and outlines the basics of professional vegetable preparation.

Author: Bill Jones

Publisher: TouchWood Editions

ISBN: 9781771511292

Category:

Page: 288

View: 447

115 vibrant and diverse recipes for vegetables that will revitalize your approach to plant-based eating. Roots, stalks, shoots, bulbs, brassicas, and leafy greens. Vegetables come in all shapes and sizes, flavors and colors, tastes and textures, and there’s an abundance of fresh, local vegetables available right here in the Pacific Northwest. Whether you grow or forage them yourself, or you purchase them from local farmers, this book will provide you with exciting and unexpected ways to prepare all that goodness from the garden. These ideas for everyday plant-based cooking respect the seasons and provide you with healthy, simple meals. Bill Jones, renowned chef and award-winning author of 12 cookbooks including The Deerholme Mushroom Book and The Deerholme Foraging Book, has had a lifetime love affair with garden fare since he was a teenager. These recipes are a love letter to vegetables, borne from his travels and his experiences living the professional growing and cooking lifestyle. Aside from delicious recipes and gorgeous full-colour photography throughout, The Deerholme Farm Vegetable Cookook contains detailed information on more than 40 vegetables, and outlines the basics of professional vegetable preparation. Learn how to julienne, slice, peel, dice and shred, as well as blanche, braise, steam, roast, sauté, and grill. Moreover, it suggests how to source good quality vegetables and ways to store different kinds of veggies to keep them fresh. Trade in your everyday veggie recipes for original and delicious dishes like Cider-Braised Leek & Morel Gratin, Pickled Fennel with Honey and Lemon, Kohlrabi Slaw with Pumpkin Seed Pesto, or Baked Acorn Squash with Porcini Custard. Try incorporating vegetables into unique staple dishes like Yam Flatbread. And get innovative with vegetable-based desserts like Blueberry and Fennel Cobbler and Beet and Apple Crumble with Maple and Hazelnut. You can’t beat fresh and vital foods that combine flavor and flair from around the world. It’s easy to keep things interesting while enjoying the health benefits, environmental sustainability, and economic impact of eating more local veggies.