Magic Spices or Mushroom Cookbook

Magic Spices: 200 Healthy Recipes Featuring 30 Common Spices

Author: Donna L Weihofen

In this collection of simple to sophisticated recipes, Donna Weihofen introduces everyday cooks to the fascinating and flavorful world of spices. The history and qualities for each spice are presented, followed by recipes for appetizers, salads, vegetables, egg dishes, sauces and salsas, side dishes, soups and stews, poultry, fish, and red meats as well as meatless meals and even desserts! Spice up every part of your meal with these common spices that are easy to find and simple to use.

Books about: Estatística de Negócio e Economia e CD Estudantil

Mushroom Cookbook: Recipes for White and Exotic Varieties

Author: Mimi Brodeur

More than 60 great recipes with mushrooms as the main ingredient. Information on history, varieties, and nutritional value is included. Features recipes for appetizers, soups, sandwiches, side dishes and entrees. Learn how to clean, store and prepare. Recipes include Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas, Penne Mushroom Vegetable Pasta and much more.

Author Biography: Mimi Brodeur is a graduate of the prestigious Ecole de Cuisine La Varenne in France and has worked as a caterer, consultant, instructor, food stylist, recipe editor, and contributor to Food & Wine magazine, and restaurant reviewer for the Harrisburg Patriot-News newspaper. She lives in Hershey, Pennsylvania.

Library Journal

Whatever your favorite mushroom, this cookbook is sure to deliver an innovative way of serving it, with more than 60 mushroom-inclusive recipes for starters, soups, entr es, sandwiches, and sides as well as a nice assortment of choices for vegetarians. Caterer, instructor, food stylist, and writer Brodeur, a graduate of France's prestigious Ecole de Cuisine La Varenne, combines her culinary and journalistic experience to give a brief history of mushroom cultivation, instruct readers in the use of dried mushrooms, and provide tips for choosing, storing, and cleaning a wide variety of cultivated and wild mushrooms. Numerous "time-saving shortcuts" provide workarounds for those on a tight schedule. A special section on the preparation of various accompaniments (e.g., polenta, marinades) and components (e.g., stock, broth, sauces, fillings) complete the book. Brodeur makes her topic accessible to cooks at all levels of experience; provides clear, straightforward directions; and suggests recipe ingredients one might reasonably have on hand. Recommended for all public libraries.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2005 Reed Business Information.