Mushrooms Are Marvellous

Joan McGrath is a Toronto Board of Education library consultant.

The too-long-neglected mushroom has at last come into its own in Canadian kitchens; consumption is reported to have increased by approximately 700 percent in recent years. Bestselling cook James Barber offers examples of just about every kind of mushroom cookery the most avid fancier could desire, and he provides as well a helpful section on the buying, storing, and freezing of mushrooms. Recipes are listed under the headings Appetizers, Soups, Salads, Meat Dishes, Seafood and Fowl, Supper Dishes, Vegetable Dishes, and Rice and Pasta. Directions are clear and easy to follow; measurements are both metric and imperial. The text is lightened by the author’s stylish black-and-white drawings, as well as by several temptingly coloured photographs of prepared dishes. Indexed and ring-bound for convenient kitchen use.