MUSHROOM COOKERY by Reitz 1945
MUSHROOM COOKERY. By Rosetta Reitz, Gramercy Publishing Company, 1945.
With many b&w illustrations of mushrooms. A good mushroom cookery book, with sections on soups, main dishes, mushrooms as and with vegetables, salads, sauces, stuffing, mushrooms canned, frozen and dried, truffles, etc.
From soup to nuts--Mushroom Chowder to Nutty Mushroom Balls--and all the courses in between; from home cuisine to haute cuisine--here is the book for those who delight in this particular food of the gods.
The traditional mushroom dishes are here: Mushroom Omelet, Veal with Mushrooms, Cream of Mushroom Soup--but there are also many dazzling surprises: Mushroom Quenelles, Flaming Mushrooms, Mushrooms Under Glass, and Mushroom Muffins.
A separate chapter is devoted to the many uses of dried mushrooms; another discusses canned and frozen mushrooms; and there is a short, lively guide to hunting and cooking wild mushrooms.
No other specialty cookbook comes near this in either scope or simplicity; it is truly the definitive book on this fascinating delicacy.
Secure binding with clean pages. Jacket with corner tears and rear chip. 206 pages with index. Illustrated.