As with specialty cookbooks, there are more applications -- over 300 recipes from hors d'oeuvres through entrees, vegetables, etc. -- than basics. What the cook really wants to know. i.e. the various properties of the fungus heated or chilled, is relegated to a brief introduction. And don't peel; don't soak). The generally reliable multi-ethnic dishes mainly feature mushrooms in a supporting role, although a few are happily mushroom-centered.