300 Types of Mushroom Cuisine

Author: Zhou Fanlin
Publisher:
Publish Date: 2001-07-01
Features: This book fully reflects the individual characteristics of shiitake mushrooms and mushrooms in edible fungi. Due to the rich content of glutamic acid and some amino acids rarely found in general foods, shiitake mushrooms can make the dishes they are cooked into exceptionally delicious, earning them the title of "Queen of Edible Fungi." Mushrooms are also a low-calorie, high-protein, and high-vitamin edible fungus, known as a healthy food. In the past, due to their rarity, mushrooms were listed as "mountain delicacies." This book provides a detailed introduction to the culinary knowledge and cooking methods of two main varieties of edible fungi—shiitake mushrooms and mushrooms. The book is divided into four parts: an overview, cold dishes, hot dishes, and soups. It can be used by chefs in restaurants, as a reference textbook for students in culinary professional schools, and as a guide for housewives when cooking at home.