Joe's Book of Mushroom Cookery

In 1916 Czarnecki's grandfather opened Joe's Restaurant in Reading, Pa., which is presently run by the author. From the beginning, the menu has featured dishes made with wild mushrooms, gathered from the forests in the area. After a warm, personal introduction, Czarnecki offers a rundown of species of edible mushrooms and instructions for purchasing, picking and preserving them. The recipes are varied and imaginative, and will send mushroom lovers to specialty stores (or into the forest) in search of the different species. Among the cookbook's offerings: morel soup covered with puff pastry, salmon in lobster sauce with cepes, filet mignon with wild mushrooms and Szechuan pepper, ziti with mushroom butter and, for the adventurous, wild boar with shiitake, apples and strawberry liqueur. There are also a number of rich ""mushroomless'' desserts. Photos not seen by PW. First serial to Harrowsmith magazine; BOMC/Cooking & Crafts Club alternate. (May)