Mushroom Cookbook
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by Mimi Brodeur   Recipes for White & Exotic Varieties   There are many different types of mushrooms, from the standard white variety found in grocery stores to the exotic and expensive truffle that must be dug from the ground.  Here you will find more than 60 great recipes for appetizers, soups, sandwiches, side dishes, and entrees, all featuring mushrooms as a main ingredient.  The recipes include the use of all types of mushrooms, common and exotic, along with a wealth of other information about this popular food.  Many varieties of mushroom are introduced, along with a hitsory of each, where to buy exotic varieties, and how best to clean, store, and prepare each type.  A special section features tips for preparing mushroom fillings, butters, sauces, and oils to add flavor to your cooking even when mushrooms are not hte main feature on the menu. About the Author: Mimi Brodeur is a graduate of the prestigious Ecole de Cuisine La Varenne in France and has worked as a caterer, consultant, instructor, food stylist, recipe editor, and contributor to Food & Wine magazine.  She is a restaurant reviewer for Harrisburg Patriot-News newspaper and lives in Hershey, Pennsylvania.   Hardcover, 114 pages; 6'' x 9'' 19 B&W Photos throughout ISBN 0-8117-3274-1