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3 books match the query 'Edible mushrooms'
Edible Mushrooms
Clyde M. Christensen
University of Minnesota Press, 1981
Edible Mushrooms was first published in 1981. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions.
The choicest varieties of mushrooms cannot be cultivated or commercially grown but are available in abundance to those who take the trouble to find them. With this book in hand, anyone can, with confidence, gather and enjoy delicious wild mushrooms without fear of the poisonous varieties.
Edible Mushrooms,a new edition of the 1943 classic guide, Common Edible Mushrooms,describes in detail more than 60 of the most abundant and most easily recognized species. Photographs, many in color, show each species in its natural habitat for easy identification. Clyde M. Christensen warns against the poisonous varieties and advises amateur mushroom hunters to become thoroughly familiar with the most common edible mushrooms and to avoid all others.
This edition contains new full-color photographs, and new material on how mushrooms grow and how to identify and collect them. Christensen has updated the classification to bring scientific names into agreement with internationally approved nomenclature but retains the older technical names in parentheses for easy comparison with other guides. An enlarged section of recipes provides good ideas for making the most of a mushroom harvest.
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.
Morel Tales
THE CULTURE OF MUSHROOMINGGary Alan Fine
University of Illinois Press, 2003
A landmark work of environmental sociology, Morel Tales is an engaging and instructive examination of a thriving community, one with its own language, ceremonies, jokes, narratives, rivalries, and social codes. Fine also provides a detailed discussion of the American phenomenon he calls “naturework” -- that is, culturally constructing one’s own place in the natural environment through communities with shared systems of assigned meaning.
“Naturework,” Fine observes, is something we all do on some level -- not only birders, butterfly collectors, rock hounds, hunters, hikers, campers, and outdoor enthusiasts, but all of us who construct community through narrative and nature through culture.