Taming the Wild Mushroom: A Culinary Guide to Market Foraging - Softcover

Bessette, Arleen R.; Bessette, Alan E.

9780292708563: Taming the Wild Mushroom: A Culinary Guide to Market Foraging

Softcover

ISBN 10: 0292708564 ISBN 13: 9780292708563

Publisher: University of Texas Press, 1993

Many mushroom hunters prefer to do their foraging in the marketplace, where all the mushrooms are clearly labeled and safely edible. With this fact in mind, Arleen and Alan Bessette have written Taming the Wild Mushroom, one of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in many grocery stores, supermarkets, and natural and whole foods markets.

A dozen wild and cultivated species are covered in the book, including White Button, King Bolete, Oyster, Chanterelle, Morel, Paddy Straw, Wood Ear, Shiitake, Enokitake, White Matsutake, Black Truffle, and Wine-cap Stropharia. Easy-to-understand descriptions and excellent color photographs of each species help market foragers choose mushrooms in peak condition. Fifty-seven original, species-specific recipes, from appetizers, soups, and salads to meat and vegetarian entrees to sauces and accompaniments, offer dozens of ways to savor the familiar and exotic flavors of these mushrooms. A mouth-watering photograph accompanies each recipe.

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About the Author:

Arleen R. Bessette is a psychologist and mycologist who has been collecting and studying wild mushrooms for more than fifty years. She has authored or coauthored several books on mushrooms and teaches classes on mycology and the culinary aspects of mycophagy.

Review:

"[This book] should be in the kitchen of every gourmet cook who wants to impress guests with mushroom dish creations. Bon App�tit!" (SIDA: Contributions to Biology)

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