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Rosetta Reitz

Mushroom Cookery

Mushroom Cookery

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From soup to nuts—Mushroom Chowder to Nutty Mushroom Balls—and all the courses in between; from home cuisine to haute cuisine—here is the book for those who de­light in this particular food of the gods. The traditional mushroom dishes are here: Mushroom Omelet, Veal with Mushrooms, Cream of Mush­room Soup—but there are also many delicious surprises: Mushroom Quenelles, Flaming Mushrooms, Mushrooms Under Glass, and Mush­room Muffins. Mushroom Cookery was first published in 1945.

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