What People are Saying about The Mushroom Hunter’s Kitchen and Chad Hyatt

“Chad Hyatt is the best mushroom cook I know. The Mushroom Hunter’s Kitchen is filled with reliable recipes and a myriad of ingenious ways to prepare mushrooms, including condiments, salads, and desserts. Chad outlines the best techniques for cooking and preserving mushrooms, including many underutilized varieties that are no less delicious than more coveted species when prepared properly. His recipes range around the world, from curry to carbonara to chilaquiles. Chad’s experience in fine-dining shines as his food is as elegant and beautiful as it is practical and delectable. For anyone curious about foraging and cooking with mushrooms, this book is a must-have.”—Dr. Gordon Walker, @FascinatedByFungi, author of Dr. Fun Guy’s Passport to Kingdom Fungi 

“This book is the best of its kind on the market. It’s one of the most creative and useful resources for cooking mushrooms I’ve read, and it will be invaluable to anyone interested in cooking with mushrooms. It’s the first mushroom cookbook I recommend to my fans or any dedicated foodie-forager.”—Alan Bergo, James Beard Award–winning author of The Forager Chef’s Book of Flora

“From one of the mycological world’s most beloved chefs, this is Just. So. Delicious. The Mushroom Hunter’s Kitchen belongs in the kitchen not only of every mushroom hunter, but every mushroom lover.”—Eugenia Bone, food and nature writer and editor of The Fantastic Fungi Community Cookbook

“Chad Hyatt is a skilled forager and chef. But he wears his expertise lightly, much to the benefit of mushroom hunters and home cooks everywhere, who will find here a broad and easy-to-digest menu of techniques and recipes to transform that basket of hard-won fungi into a memorable meal. Even well-seasoned fungivores will discover lesser-known varieties and fresh, creative culinary approaches to delight dinner guests. As my go-to kitchen reference, The Mushroom Hunter’s Kitchen stands proudly between jars of dried morels and porcini, ready for action.”—Langdon Cook, author of The Mushroom Hunters: A Hidden World of Food, Money, and (Mostly Legal) Adventure

“This gorgeous book will be my go-to for mushroom cookery. The book is not only for choice mushrooms—which are easy to turn into something fabulous—but also all the other edible species out there. It provides techniques to make mushrooms palatable despite their texture or initial taste. It also emphasizes substitutes, making it useful even if you don’t have access to specific mushrooms. Chad’s personal anecdotes and insider knowledge further enhance the reading experience. Highly recommended.”—Britt A. Bunyard, PhD, publisher of Fungi Magazine and author of The Lives of Fungi

“What a treat to see a wild mushroom cookbook that isn’t focused solely on a few popular edibles! Chad Hyatt provides wonderful ideas and sound advice for how to make every mushroom hunt successful by encouraging readers to turn many underappreciated wild mushrooms into delicious and memorable meals.”—David Arora, author of Mushrooms Demystified

“If you ever cook with mushrooms, this book belongs in your home or commercial kitchen library. Chef Hyatt shares inventive, eye-opening, soulful ideas, and the recipes are accurate and true.”—Michael Miller, Michelin-starred chef and restaurateur