by Bruno Ballureau, Alain Muriot · Flammarion · tapa dura · ISBN 9782082031127
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«Cuisine aux champignons» is a cookbook by Bruno Ballureau and Alain Muriot, published by Flammarion in hardback (127 pages, in French).
A cookbook dedicated to edible mushrooms, with 60 illustrated recipes ranging from classic dishes to bolder creations. Ballureau and Muriot select around twenty varieties with genuine culinary quality and common presence in forests and markets, turning them into dishes with autumnal aromas and extraordinary flavours.
The French edition was published in 2001 and carries the subtitle «60 recettes originales et savoureuses».
For lovers of mushroom gastronomy and home cooks who want to make the most of seasonal mushrooms in classic and daring recipes.
