Worthy of a place on any mushroom lover’s shelf, The Deerholme Mushroom Cookbook: From Foraging to Feasting by Bill Jones is more than just a collection of recipes—it’s a culinary and foraging odyssey that invites readers to venture into the woods and into their kitchens, guided by a Michelin-trained chef with a deep reverence for wild foods.
Bill Jones, based at Deerholme Farm in British Columbia’s Cowichan Valley, is an acclaimed culinary expert, author of twelve cookbooks, and two-time world cookbook award winner. Recognized internationally for his expertise in wild foods and foraging, he blends fine dining skills with deep respect for local First Nations ethnobotany and culture. His work extends beyond the kitchen as a sought-after cooking instructor, food writer, and consultant through his company, Magnetic North Cuisine, which champions local food production, marketing, and community development. https://www.deerholme.com/consulting/
We first met Bill through his book The Deerholme Foraging Cookbook at https://canadiancookbooks.ca/the-deerholme-foraging-cookbook/ – you can purchase both books at https://touchwoodeditions.com/collections/bill-jones or win a copy of the Mushroom book in our Giveaway section. Then with all the guidance you need from the book, go to our Canadians + Food page and discover Untamed Feast and their many mushroom products to inspire your next fungal feast.
What sets this book apart is its narrative arc: you’re not merely flipping through pages, you’re joining a seasonal journey—catching the first morels of spring, chasing chanterelles in late summer, and welcoming the autumnal explosion of fungi. Jones begins with foundational knowledge—classification, habitat, foraging safety, even how-to-grow-your-own techniques—before letting his culinary creativity take root.
The recipes themselves are as imaginative as they are practical. From Truffled Potato Croquettes to Porcini Naan, Semolina Mushroom Cake, Beef Tenderloin and Oyster Mushroom Carpaccio, and Curried Mushroom and Coconut Bisque, Jones proves mushrooms are versatile enough to shine in breads, main dishes, even desserts and cocktails. Whether you’re working with foraged morels or store-bought champignons, the dishes balance approachability with gourmet flair. With both corn and porcini ready to be enjoyed at this time of year, we thought you’d like to try Jones’ Sweet Corn Chowder with Porcini Mushrooms in our Recipe section.
For anyone looking to deepen their mushroom knowledge and culinary repertoire, this book is a gem. It stands robustly at the intersection of field guide, cookbook, and cultural chronicle. Bill Jones not only educates you about fungi but invites you to feel the pulse of nature in every page—mixing practical wisdom with a palpable passion for the harvest. The Deerholme Mushroom Cookbook is a love letter to the fungal world. It’s as much for eager foragers and curious cooks as it is for experienced gourmands seeking inventive, flavor-forward ways to celebrate wild—and cultivated—mushrooms.
Contents and images used with permission by TouchWood Editions. https://touchwoodeditions.com/collections/bill-jones/products/the-deerholme-mushroom-cookbook