"A guide to all things fungi, both wild and cultivated. Author Bill Jones explains how to safely forage, effectively grow, and thoughtfully buy mushrooms, and presents over 120 recipes." —Food Tank

Shortlisted for a 2014 Taste Canada Award, this newly revised and updated edition of The Deerholme Mushroom Cookbook is a comprehensive and expert guide that will expand your culinary knowledge of wild and cultivated mushrooms.

Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own.

But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as

• Truffle Potato Croquettes
• Mushroom Pate
• Porcini Naan
• Semolina Mushroom Cake
• Beef Tenderloin and Oyster Mushroom Carpaccio
• Curried Mushroom and Coconut Bisque

With The Deerholme Mushroom Cookbook, the essential guide to edible mushrooms, you’ll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.

Bill Jones' profile page

"A guide to all things fungi, both wild and cultivated. Author Bill Jones explains how to safely forage, effectively grow, and thoughtfully buy mushrooms, and presents over 120 recipes." —Food Tank

"An expert in the field of wild foods and a celebrated chef, Bill Jones explains what to look for when foraging for fungi or buying it in a store, how to grow your own mycelium world, and how to harvest them for 120 delicious recipes." —The Tyee

"[Bill Jones's] attention to all aspects of mushrooms is legendary. . . 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." —Library Journal

“Whether you like to forage in the woods or the gourmet market for your treasures—and even if you want to cultivate them in your yard—Bill Jones offers detailed, expert advice for enjoying the most delectable mushrooms.” —Diane Borsato, author of Mushrooming: The Joy of the Quiet Hunt

“Bill Jones has covered all the bases. Great writing, helpful identification details, wonderful photos and his recipes had me salivating . . .” —Frank Hyman, author of How to Forage Mushrooms Without Dying: An Absolute Beginner’s Guide

“More than just a cookbook, his experiences and vast knowledge of hunting, preserving, and cooking wild mushrooms set the stage for new and old foragers alike to experience the true joy of nature's harvest from forage to table . . . Comprehensive and well-organized with a wide range of mushroom-centric recipes, this book will delight belly hunters everywhere and inspire all to get outdoors.” —Kristen and Trent Blizzard, Co-Creators of Modern Forager and authors of Wild Mushrooms: A Cookbook & Foraging Guide

“The Deerholme Mushroom Cookbook is a delicious way to bring your foraging game to the culinary world. With vibrant pictures and beginner tips on identification and preservation, this book is a must for foragers, chefs, and mushroom enthusiasts of every skill level.” —Melissa Ketelsen, funghi enthusiast

Praise for the First Edition

"The Deerholme Mushroom Book has earned a premier place in my kitchen collection of cookbooks." —The Mycophile

"The Deerholme Mushroom Book is good in an epic way." —January Magazine

"The Deerholme Mushroom Book is packed with things Jones has learned about mushrooms, including concise information on foraging and harvesting, such as preferred varieties, when to pick and, very importantly, planning a safe outing." —Times Colonist

"What a book! I love it, mainly because it's as thorough and intense as the man himself. A fully referenced field guide and a collection of utterly delicious recipes, it's destined to be a classic." —Anita Stewart, culinary activist, author, founder of Cuisine Canada