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A Cook’s Initiation into the Gorgeous World of MushroomsBy Phillippe Emanuelli • Photographs by Frédéric RaevensThis beautiful guide to buying, storing, and cooking more than 20 varieties of wildand cultivated mushrooms (and truffles!) also collects 125 mouthwatering recipes.More than 100 color photographs capture the unique characteristics and, indeed,the elegance, of each type of mushroom, providing tempting visuals for the 100dishes featured in the book. An evocative object in itself, A Cook’s Initiation into theGorgeous World of Mushrooms will be equally at home on a gourmet’s kitchencountertop and a nature lover’s coffee table.Phillipe Emanuelli is an avid lover of mushrooms and co-founder of Café des Spores in Brussels, where he lives.Frédéric Raevens is a food, architecture, and lifestyle photographer based in Belgium.Candied ChanterellesDelicious folded into a crepe, spoonedover ice cream, or topping warm Brie.A Cook’s Initiation into theGorgeous World of Mushrooms$32.50 USPB • 978-1-4521-1445-38£ by 11∂ in, 288 pp,full-color images throughoutRights: WEFoodPub Month: SeptemberCook 1£ lb cleaned chanterelles ina simple syrup (1 part sugar to1 part water) for about 10 minutes.Keep simmering the mushrooms inthe syrup until they become translucentand nicely candied. Keepfor up to 2 weeks in the syrup.42[P] 800 759 0190 / [F] 800 286 9471 / CHRONICLEBOOKS.COM