WINNER OF THE GOURMAND INTERNATIONAL COOKBOOK AWARD 2017 for BEST MUSHROOM COOKBOOK UK.

A cook's guide to edible wild and cultivated mushrooms and delicious seasonal recipes to cook with them.

The well-known 'Mushroom Man's' guide to edible fungi, with a directory of wild and cultivated types and then tempting and original recipes to use them through the seasons, fully photographed throughout. What mushroom varieties you can buy when, through the year - find out about the local and imported mushrooms you will see in greengrocers, farmers markets, and supermarkets, then explore 50 original and mouthwatering ways to cook with them.

Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious properties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them.

A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one. The delicious recipes are grouped seasonally, from Pulled Rabbit and Morel Ravioli or Chestnut Mushroom and Mousseron Tart to Kale and Shiitake Soup and a Gourmet Mushroom Burger.

Michael Hyams is at the centre of the mushroom world, sourcing them, providing them to markets and restaurants, and sampling the results at home, in cafes and in the dishes of Michelin-starred chefs. He is popularly known as 'The Mushroom Man'. A Cordon Bleu trained chef, recipe developer and food stylist, Liz O'Keefe works regularly with Michael and holds supper clubs.