: a Culinary Guide to Market Foragingtaming the Wild Mushroom

Bessette, Arleen Rainis; Bessette, Alan E.

ISBN 10: 0292708564 / ISBN 13: 9780292708563

Published by University of Texas Press, Austin, 1997, 1993

About this Item

Small quarto, softcover, near fine in grey pictorial wraps. Giftable. A cooking guide 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 accompaniment s, offer dozens of ways to savor the familiar and exotic flavors of these mushrooms. A mouth-watering photograph accompanies each recipe. 113 pp. including index.

Seller Inventory # 38471

Bibliographic Details

• Title: : a Culinary Guide to Market Foragingtaming the Wild Mushroom
• Publisher: University of Texas Press, Austin, 1997
• Publication Date: 1993
• Language: English
• ISBN 10: 0292708564
• ISBN 13: 9780292708563
• Binding: Soft cover
• Condition: Very Good
• Dust Jacket Condition: Unknown
• Book Type: Book

About this title

Synopsis

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.

About the Author

Arleen Rainis Bessette is an amateur mycologist and botanical photographer, as well as a professional psychologist. Alan E. Bessette is a professional mycologist, coauthor of the bestselling Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide, and Professor of Biology at Utica College of Syracuse University.