Mushrooms in the spotlight

Never, the fungus was both honored.
With this book, I discovered numerous species of mushrooms, 58 sorts exactly the mushroom from Bordeaux to Burgundy truffle, through the morel, chanterelle or boletus chimney sweep, as many species to recognize or discover.

This book is beautiful, a true "love story" between a restaurateur and mushrooms of all shapes, all colors and all tastes.

The author is not content to present all these varieties, but also devotes a chapter to technical moves it takes to clean, prepare and cook the mushrooms.
The recipes are many with basic presentations, appetizers, hot and cold appetizers, toppings, pasta and starchy foods, fish and seafood, meat, poultry and game, and desserts also very surprising desserts (macaroons with mushrooms, spring rolls banana caramel morels, milk caps to three apples, chanterelles peach liqueur, ice porcini etc.).
The photos are absolutely gorgeous, well-detailed recipes and each is recommended wine to accompany the dish.
It is a book of great beauty, between recipe book and art book.