Bill Jones is a renowned, Michelin-trained chef based on Deerholme Farm in the Cowichan Valley, British Columbia. He is the author of twelve cookbooks and winner of two world cookbook awards. His writing has appeared in numerous publications, including the New York Times, Gourmet, Bon Appetit, and Saveur. An acknowledged expert on wild foods and foraging, Bill has a keen respect for local First Nations ethnobotany and culture. He is an accomplished cooking instructor and a passionate supporter of local food communities. His consulting company, Magnetic North Cuisine, is active in all areas of local food production, marketing, and development.

Shortlisted for a 2014 Taste Canada Award, this newly revised and updated edition of The Deerholme Mushroom Cookbook is a comprehensive and expert guide that will expand your culinary knowledge of wild and cultivated mushrooms.

Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own.

But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as

• Truffle Potato Croquettes
• Mushroom Pate
• Porcini Naan
• Semolina Mushroom Cake
• Beef Tenderloin and Oyster Mushroom Carpaccio
• Curried Mushroom and Coconut Bisque

With The Deerholme Mushroom Cookbook, the essential guide to edible mushrooms, you'll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.