Mushrooms: 65 Mushrooms, 140 Techniques, 100 Recipes, Gourmet Grocery (French Edition) By Régis Marcon

Mushrooms: 65 mushrooms, 140 techniques, 100 recipes, fine grocery is the reference book of Régis Marcon, triple Michelin-starred chef at the Clos des Cimes to Saint-Bonnet-Le-Froid. A true tribute to the Nature, to the forest and to the French gastronomy, this work of more than 400 pages plunges the reader into the fascinating world of the Mushroom in all its forms.

🍄 A complete and visual guide to mushrooms

Régis Marcon, recognized worldwide for his mastery of Mushrooms, shares all his knowledge here.
The book begins with 65 illustrated boards allowing toIdentify the main species: Porcini mushrooms, chanterelles, morels, trumpet mushrooms, oyster mushrooms, etc. Each board details the Botanical characteristics, the growing conditions and the picking precautions, for an approach both Scientific and sensory.

🔪 140 technical gestures explained step by step

Thanks to 120 step-by-step photographs, the reader learns to prepare, , clean, , cook and preserve mushrooms according to the rules of the art:

• How to peel a Caesar's mushroom,

• Rehydrate dried mushrooms,

• Achieve a aromatic duxelles,

• Cook the mushrooms in a pan or en papillote without altering their flavors.

Each technique is illustrated accurately to make the accessible cuisine to all, from curious gourmet to the experienced chef.

🍽️ 100 Creative and Delicious Recipes

The book proposes 100 Photographed Recipes, ranging from the simplest dishes to gastronomic creations:

• Porcini mushroom salad,

• Mushroom pizza,

• Pho soup,

• Foie gras with chanterelles, white grapes, and walnuts,

• Red mullet fillet with apples and laccarias.

Each recipe highlights the Texture, the color and the unique perfume mushrooms. Marcon rightly associates them local products, , Fine spices and modern techniques, for a cuisine that is both authentic and contemporary.

🧂 The gourmet mushroom shop

A final part, dedicated to the small grocery store, unveils recipes for jars, , Condiments, , powders and dried preparations.
We discover how to prolong the pleasure of the autumn harvests by creating her own Homemade forest grocery : scented oils, flavored salts, pickled mushrooms, etc.

👨‍🍳 The author: Régis Marcon, the master of forest flavors

Chef 3 Michelin stars since 2005, Régis Marcon managed to establish a cuisine rooted in the tradition of the Auvergne region while opening up to the gastronomic modernity. Heir to a family home founded by his mother, he has built over the decades a true culinary empire in Saint-Bonnet-Le-Froid, where he contributes to bringing his village to life through a gourmet restaurant, a bistro, a bakery and even a museum.

This book extends his work around the iconic products of his region: the herbs, , cereals, , legumes, and of course, mushrooms, of which he is the greatest ambassador.

📚 Structure of the work

• 65 mushroom boards (130 pages)

• 120 step-by-step techniques (preparation, cooking, storage)

• 100 Illustrated Recipes (appetizers, starters, soups, main courses, desserts)

• 10 pages of fine groceries

🌲 An essential book for all nature and cooking lovers.

With its elegant layout and its exceptional photographs, this work establishes itself as a indispensable of the culinary library. At the same time Practical manual, , collection of inspiration and tribute to the land, he will accompany cooks, gourmets, and walkers in their discovery of the wonderful world of Wild and cultivated mushrooms.

🟤 Book features

• Title Mushrooms: 65 mushrooms, 140 techniques, 100 recipes, gourmet grocery

• Author : Régis Marcon

• Editor : La Martinière

• Collection : Cuisine-Gastro

• Publication date March 30, 2013

• Format : Connected

• Number of pages : 416

• Dimensions : 29.2 × 22.7 × 3.4 cm

• Weight : 2296 g

• Language : French

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