A comprehensive cookbook and foraging field guide for mushroom enthusiasts

“A very beautiful book and ahead of its time.” — Giorgio Locatelli

With a career spanning across four decades, Antonio Carluccio OBE, OMRI was one of the best-loved Italian chefs, cookery writers and restauranteurs. This book is his ode to foraging, cooking and enjoying wild mushrooms.

A gastronomic guidebook to the most delicious species of wild mushrooms. This new edition of the 1989 classic cookbook is an ode to Carluccio’s legacy as one of the best-loved Italian chefs, brimming with inventive and decadent Italian recipes to forage, cook and enjoy wild mushrooms.

Carluccio's over 100 recipes include antipasti, starters, mains with fish, meat and game and desserts. Enjoy a sumptuous Ossobuco with Wild Mushrooms; all-rounder classics such as Mushroom Lasagne and Mushroom Ratatouille; and even learn how to preserve your own mushrooms at home. Each recipe features a personal introduction from Carluccio filled with expert notes and charming anecdotes from his life and career.

Take your foraging to the next level with this handy field guide to more than 25 species of mushroom, helping you to identify and collect them, as well as to understand the science behind all things funghi.