"These recipes are a cut above the usual, basic recipes...gustatory jewels! I felt as though the chefs were in my kitchen providing me with a private gourmet cooking class." Arleen Bessette, author Taming the Wild Mushroom

$12.95 120 pages trade paper ISBN 1-890880-02-7

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Los Gatos, Calif., April 1, 1998 -- A specialty gourmet cookbook titled From Duff to Dinner has been published by Seasonal Feasts. The 120-page book features unusual recipes using wild and domestic mushrooms as a main ingredient. Delightful recipes such as Crab Stuffed Morels, Grilled Thai Sea Bass with Portobello Compote, and Wild Mushroom Flan have been contributed by regional master chefs and fine amateur cooks.

"These recipes are a cut above the usual, basic recipes...gustatory jewels! I felt as though the chefs were in my kitchen providing me with a private gourmet cooking class." Arleen Bessette, author Taming the Wild Mushroom

"This will sell well as the recipes are well chosen, easy to follow. The comments in the side bars are informative and add an interesting touch." Arnika Gumbiner, owner World Coffees, Teas and Kitchen Things

Many of the appetizer recipes were served at the North American Mycological Association's annual convention held near Monterey California this past February. Chanterelle Rice Paper Rolls, Russian Blini, and Craterellus Spread were enjoyed with great enthusiasm by "consumers in the know."

The publisher will announce a book signing in the summer with author and Chef Jozseph Schultz providing a cooking demonstration using recipes from the book. At $12.95 plus $3.00 shipping and handling, the book is available via mail order to Seasonal Feasts, PO Box 1463, Los Gatos, CA 95031, or from your local bookstore.