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3 books match the query 'Edible Wild Mushrooms'
Edible Wild Mushrooms of Illinois and Surrounding States
A Field-to-Kitchen GuideJoe McFarland and Gregory M. Mueller
University of Illinois Press, 2008
Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.
Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine's top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.
As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.
Visit the book's companion website at www.illinoismushrooms.com.
Edible Wild Mushrooms of Illinois and Surrounding States
A Field-to-Kitchen Guide, Second EditionJoe McFarland, Gregory M. Mueller, Michael Kuo, and Patrick R. Leacock
University of Illinois Press, 2027
* Fifty-two entries packed with information on edible species;
* Almost 400 color photographs;
* Tips on where and when to look for mushrooms, how to pick them, and identification and note-taking;
* Photographs of lookalikes for safely identifying and avoiding poisonous species;
* An extensive new section on truffles;
* Advice on preparing, storing, drying, and cooking with wild mushrooms, plus an expanded recipe section that invites cooks to serve up wild turkey and morels, toss an oyster mushroom salad, and add mushroom powder to everything.
Reader friendly and detailed, the second edition of Edible Wild Mushrooms of Illinois and Surrounding States is an invaluable morels-to-puffballs resource for Midwestern mushroom hunters.
Edible Wild Mushrooms of North America
A Field-to-kitchen GuideBy David W. Fischer and Alan E. Bessette
University of Texas Press, 1992
Unusual shapes and colors make many mushrooms alluring to the eye, while the exotic flavors and textures of edible mushrooms are a gourmet delicacy for the palate. Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous.
With amateur mushroom hunters especially in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store, and prepare them for the table. More than 70 savory recipes, ranging from soups and salads to casseroles, canapes, quiches, and even a dessert, are included.
Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination.