A Passion for Mushrooms

With a career spanning over four decades, Antonio Carluccio OBE, OMRI was one of the best loved Italian chefs, cookery writers and restauranteurs. This book is his ode to foraging and eating wild mushrooms. It is not only a gastronomic exploration but also a practical field guide to the most delicious species of wild mushrooms. First published in 1989, the book features over 100 recipes include antipasti, starters, mains with fish, meat and game, as well as desserts. Enjoy Turbot with Honey Fungus, Partridge with Wood Blewits and even Carluccios ingenious Bewitched Mushrooms with Sweet Vermouth. Each recipe features a personal introduction from Carluccio and charming anecdotes from his life and career. The second part of this book is a handy field guide to more than 25 species of mushroom, helping you to identify and collect them, as well as understanding the science behind all things fungi. Recognise the edible (and poisonous) varieties, and take your foraging to the next level. An ode to Carluccios legacy and passion, this book is packed full of delicious, fuss-free recipes from an always warm Italian kitchen.