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Mussorgsky: Integrale des Melodies [Complete Songs]




The Complete Mushroom Hunter: An Illustrated Guide to Finding, Harvesting, and Enjoying Wild Mushrooms

Do you know your mushrooms? This is the only mushrooming book that will introduce you safely and with confidence to the not-so “underground” hobby of mushroom hunting and gathering.
 
Gathering edible wild food is a wonderful way to forge a connection to the earth. Mushrooms are the ultimate local food source; they grow literally everywhere, from mountains and woodlands to urban and suburban parks to your own backyard. The Complete Mushroom Hunter will enrich your understanding of the natural world and build an appreciation for an ancient, critically relevant, and useful body of knowledge. Amateur mycologists and mushroom enthusiasts will find this is a guidebook for their passion.
 
Mushroom guru Gary Lincoff escorts you from the mushroom’s earliest culinary awakening, through getting equipped for mushroom forays, to preparing and serving the fruits of the foray, wherever you live.
 
Inside you’ll find:
-A brief, but colorful history of mushroom hunting worldwide
-How to get equipped for a mushroom foray
-A completely illustrated guide to the common wild edible mushrooms and their poisonous look-alikes: where to find them, how to identify them, and more
-How to prepare and serve the fruits of your foray, plus more than 30 delicious recipes
-Plus, dozens of colorful, priceless anecdotes from living the mushroom lifestyle


Edible Wild Mushrooms of North America: A Field-to-kitchen Guide

"Some new mushroomers will find this single volume all the library they need to harvest and enjoy wild mushrooms for the table." --Mushroom the Journal "The publication is of excellent quality and print, well edited, authoritative, and provides an excellent introduction to edible and poisonous wild mushrooms." --Mycologia 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.


Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides)

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.