Mushroom poetry
A fricassee of stories and recipes that explore mushrooms as myth, medicine, and muse.
The Gourmand 's Mushroom: A Collection of Stories & Recipes is a feast celebrating one of the world's most mysterious, influential, and quietly radical ingredients. Food, medicine, sacrament, and symbol—mushrooms appear and disappear unexpectedly, leaving behind an unmistakable legacy in culture and cuisine.
This multifaceted collection, characteristic of The Gourmand , blends culinary practice with cultural reflection. Essays on topics ranging from mythology and toxicology to art, architecture, fashion, film, and even space exploration are accompanied by photographs that celebrate fungi as forms, structures, and almost sculptural apparitions. Encounter names like Bosch and Beatrix Potter, María Sabina and the CIA, Yayoi Kusama and Takashi Murakami. Whether comic book characters or harbingers of death, in fairy tales or crime novels, whether fly agaric or death cap, remedy or hallucinogen—fungi exert a peculiar attraction. This book explores their ability to evoke awe and fear, obsession or joy—and explains why their fascination remains unbroken to this day.
An extensive collection of original recipes celebrates mushrooms in all their earthy, umami-rich deliciousness. From delicate Cantonese stuffed mushrooms and crispy tempura to pierogi, risotto, ramen-like relishes, ravioli with wild mushrooms and classic duxelles, all the way to good old mushroom ketchup.
In the introduction, renowned chef and food writer Jeremy Lee shares his thoughts on transience, the search for food, and culinary memories in a lyrical reflection – thus opening this volume, which is at once a visual feast, a fanzine, a field guide, and a tribute to mushrooms as fleeting marvels, cultural icons, and infinitely versatile ingredients.
Hardcover: 20 x 27.9 cm, 1.40 kg, 292 pages
Edition: English
The author:
The team behind The Gourmand consists of David Lane and Marina Tweed, who together founded the eponymous food and culture magazine in London in 2011. Using the universal theme of food, they explore the fields of art, design, literature, film, fashion, and music in publications, films, and exhibitions. Their work has been featured in The New York Times , The Guardian , Die Zeit , and Le Monde , and exhibited at the Design Museum London.
The Gourmand's Mushroom. A Collection of Stories & Recipes
Mushroom poetry
A fricassee of stories and recipes that explore mushrooms as myth, medicine, and muse.
The Gourmand 's Mushroom: A Collection of Stories & Recipes is a feast celebrating one of the world's most mysterious, influential, and quietly radical ingredients. Food, medicine, sacrament, and symbol—mushrooms appear and disappear unexpectedly, leaving behind an unmistakable legacy in culture and cuisine.
This multifaceted collection, characteristic of The Gourmand , blends culinary practice with cultural reflection. Essays on topics ranging from mythology and toxicology to art, architecture, fashion, film, and even space exploration are accompanied by photographs that celebrate fungi as forms, structures, and almost sculptural apparitions. Encounter names like Bosch and Beatrix Potter, María Sabina and the CIA, Yayoi Kusama and Takashi Murakami. Whether comic book characters or harbingers of death, in fairy tales or crime novels, whether fly agaric or death cap, remedy or hallucinogen—fungi exert a peculiar attraction. This book explores their ability to evoke awe and fear, obsession or joy—and explains why their fascination remains unbroken to this day.
An extensive collection of original recipes celebrates mushrooms in all their earthy, umami-rich deliciousness. From delicate Cantonese stuffed mushrooms and crispy tempura to pierogi, risotto, ramen-like relishes, ravioli with wild mushrooms and classic duxelles, all the way to good old mushroom ketchup.
In the introduction, renowned chef and food writer Jeremy Lee shares his thoughts on transience, the search for food, and culinary memories in a lyrical reflection – thus opening this volume, which is at once a visual feast, a fanzine, a field guide, and a tribute to mushrooms as fleeting marvels, cultural icons, and infinitely versatile ingredients.
Hardcover: 20 x 27.9 cm, 1.40 kg, 292 pages
Edition: English
The author:
The team behind The Gourmand consists of David Lane and Marina Tweed, who together founded the eponymous food and culture magazine in London in 2011. Using the universal theme of food, they explore the fields of art, design, literature, film, fashion, and music in publications, films, and exhibitions. Their work has been featured in The New York Times , The Guardian , Die Zeit , and Le Monde , and exhibited at the Design Museum London.
The Gourmand's Mushroom. A Collection of Stories & Recipes
In the heart of Hamburg