This is the most elaborate wild mushroom cookbook I’ve read, full of gourmet recipes for the adventurous chef and adventurous eater. The recipes are definitely for foodies, all developed by a gourmet chef who has cooked and eaten around the world. Most of them were far too complicated for me to make for my family on the spur of the moment when my husband or kids bring home a cache of oyster, morel, chicken of the woods or pheasant back mushrooms though. And it was lacking the sort of simple but delicious ways I like to cook up wild mushrooms (for instance, since pheasant backs tend to go chewy I like to slice them into small thin pieces, bread them and fry them like vegetarian clam strips). I also really wanted more photos. There are some (and pages noted with a photo to come), but I really like a photo for every recipe. The book is full of good information like all the ways to cook mushrooms and I learned some things there, but I also wish it had a photo for every kind of mushroom it talked about too. All told, it’s a wonderful resource.

I read a temporary digital copy of this book for review.

This is an adventurous and fascinating book with lots of recipes that had me intrigued! My interest was initially piqued as I know mushrooms themselves are healthy and low calorie and I thought this would be a good resource for me to 'hack' volume eating, but this is really not what I took from the book (many of the other ingredients in each recipe balance out the low calorie density of the mushroom), and instead the focus is on flavour - and this book sure packs a punch where that is concerned!!

The book starts with the backstory of how the author discovered the wonderful world of mushroom foraging. In continues with some great informative content, including the all important safety information that needs to be considered with regard to foraging for mushrooms. The section that follows - a deep dive into different types of mushrooms is extensive and an excellent resource in itself.

Tips for cooking. and preserving mushrooms lead us into the all important recipes!

'Preserves, pickles and condiments' starts the recipes, and chapters that follow include: Breakfast/Brunch, salads/cold preparations, appetisers/sides, soups/stews, pasta/rice, hearty entrees, 'Sweet Treats' had me intrigued, and having delved into this content I can testify that I am not disappointed!! It might take a bit of a forage to find some of the mushrooms, but I have no doubt that 'Crimini cream pie' will be well worth the effort!!

My thanks to NetGalley, author and publisher for the opportunity to review this book in exchange for an advance copy.

The book starts with an introduction to a vast variety of edible mushrooms.
I am a mycophile, and I read a book about mushrooms in the past, but I was unaware of many of the types of mushrooms Hyatt covers in this book.
Next, we have many interesting recipes, with probably lesser known techniques by amateur cooks (I had not known about some of them at all).
The book is paired with cool pictures of the mushrooms in the wild, and is a rich guide for those who love to cook with mushrooms.