The Deerholme Mushroom Cookbook: From Foraging to Feasting; Revised and Updated

Jones is the owner and chef of Deerholme Farms, a multipronged culinary operation in Vancouver, BC, focusing on farm-to-table dinners, cooking classes, and foraging expeditions in the Pacific Northwest. His attention to all aspects of mushrooms is legendary; in this volume (an update to the first edition, published in 2014), he offers a complete course, from foraging safely or selecting store-bought mushrooms to cooking with mushrooms, storing and preserving the fungi, and handling and preparation techniques. Readers will be happy to pick up Jones’s flavor combinations for delicious and savory stocks and to learn how mushrooms can enhance dishes like porcini gnocchi and mussels with chanterelles, tomato, and rosemary. Some of the dishes focus on a single type of mushroom; others feature flexible fungi combos that use whatever mushroom is on hand. There are recipes for breads, desserts, and even cocktails.