PASSION FOR MUSHROOMS (HB)

First published in 1989, Antonio Carluccio’s guide to foraging and eating wild mushrooms features over 100 recipes including antipasti, starters, mains with fish, meat and game, as well as desserts. Enjoy Turbot with Honey Fungus, Partridge with Wood Blewits and Carluccio’s ingenious Bewitched Mushrooms with Sweet Vermouth. Each recipe features a personal introduction from Carluccio and charming anecdotes from his life and career. Also contains a field guide to more than 25 species of mushroom, and a foreword by Giorgio Locatelli