From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

I didn’t mean to write about Campbell’s soup. You see, I started out pondering a super French soup recipe, VeloutĂ© aux Champignons. Somehow I ended up contemplating Campbell’s canned Cream of Mushroom Soup, definitely not one of Antonin CarĂªme’s sauces mères or Mother Sauces (veloutĂ©, espagnole, allemande, bĂ©chamel)! Though you could argue that Campbell’s soups … More From VeloutĂ© to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

One of her greatest pleasures in summer was the very Russian sport of hodit’ po gribi (looking for mushrooms). Fried in butter and thickened with sour cream her delicious finds appeared regularly on the dinner table. Not that the gustatory moment mattered much. Her main delight was in the quest. ~~ Vladimir Nabokov, Speak, Memory … More From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

A New “Baby” in the House! Mushroom: A Global History, That Is

I just wanted to share with all of you an exciting moment: I just laid eyes on my new book – Mushroom: A Global History – and promptly burst into tears. I just couldn’t keep a stiff upper lip when I saw the result of years of work on my part and on the part … More A New “Baby” in the House! Mushroom: A Global History, That Is

Mushroom: A Global History – New book coming out

I am thrilled to announce that my new book about the culinary history of mushrooms is due out in September 2013. A sneak preview: Known as the meat of the vegetable world, mushrooms have their ardent supporters as well as their fierce detractors. Hobbits go crazy over them, while Diderot thought they should be “sent … More Mushroom: A Global History – New book coming out