Rich, earthy, and fragrant - the quintessential forest food - mushrooms have been eaten around the world since ancient times. Rare mushrooms were eaten by kings and aristocrats of Europe and the emperors of Japan and China, while the more common varieties found a place in peasant food, the meaty taste adding gusto to basic fare. From such origins, mushrooms have emerged as the common thread throughout much of contemporary dining, from Japanese to Tuscan to Modern British to American. Mushrooms captures this global approach, with a collection of 60 recipes from leading restaurant chefs. Photographer Sian Irvine has beautifully captured the spirit of each dish - whether the aesthetic art of the Orient, the classic flavors of Europe, or the modern fusion of both.