A Cook's Initiation into the Gorgeous World of Mushrooms by Philippe Emanuelli

By Philippe Emanuelli

This gorgeous advisor to purchasing, storing, and cooking greater than 20 types of wild and cultivated mushrooms (and truffles!) additionally collects a hundred twenty five mouthwatering recipes. greater than a hundred colour pictures trap the original features and, certainly, the attractiveness, of every form of mushroom, delivering tempting visuals for the a hundred dishes featured within the e-book.

An evocative item in itself, A Cook's Initiation into the attractive international of Mushrooms can be both at domestic on a gourmet's kitchen countertop and a nature lover's espresso desk.

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4. To serve, arrange the grilled oysters on a platter. Top each oyster with a dollop of the aioli, a sprinkle of pancetta dust, and a few pieces of chive. DRINK TIP When in doubt, go with bubbly. And no matter the type of oyster you’re eating—again, go with bubbly. Blanc de Blanc is an affordable alternative to pricier Champagnes, but it still has that beautiful effervescence and dry crispness you’re looking for. 44 GIRL IN THE KITCHEN Sautéed Shrimp with Butternut PurÉe and Cider Gastrique S e r v e s 4 This recipe may sound a bit strange, but it’s actually built off of two classic flavor combinations: squash with apple and ginger with chile paste.

6. To make the shrimp: In a large bowl, stir together the olive oil, garlic, and sambal, then toss the shrimp in the marinade to coat. Cover and refrigerate for at least 1 hour and up to overnight. 8. To serve, make a small circle on each plate with a heaping spoonful of the squash purée. Lay three shrimp over the purée on each plate, drizzle about 1 teaspoon of gastrique over the shrimp, and divide the frisée salad evenly among the plates. PLAN OF ATTACK • Up to 2 weeks ahead: Make the Cider Gastrique.

What I do is ditch the peeler and use the edge of a teaspoon; its rounded edges help you get into all the crevices of the ginger. Also, slicing or mincing ginger can give you a bunch of annoying threads, so grate it on a Microplane grater, and you’ll have these awesome fine shavings that will almost melt into whatever you’re cooking— much better than picking ginger threads from your teeth. DRINK TIP As rich as squash is, you want something nice and crisp to cut through this purée. Kölsch beers are a summery German style that’s less bitter than pilsners, but they still have a good amount of bite to complement the ginger.

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