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Author : Ruth Mossok Johnston
Publisher : University of Michigan Regional
Page : 156 pages
File Size : 49,6 Mb
Release : 2012
Category : Cooking
ISBN : UIUC:30112045139588
A stunningly illustrated book on cooking America's most prized mushroom
Author : Kristen Blizzard,Trent Blizzard
Publisher : Simon and Schuster
Page : 707 pages
File Size : 43,6 Mb
Release : 2020-10-20
Category : Nature
ISBN : 9781510749450
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
Author : Michael Kuo
Publisher : University of Michigan Regional
Page : 224 pages
File Size : 47,7 Mb
Release : 2005
Category : Nature
ISBN : UOM:39015060583807
A comprehensive, accessible book for both amateur morel hunters and mushroom scientists about one of North America's most popular outdoor activities
Author : Margaret M. Evans,Nettie Lou Samuels
Publisher : Unknown
Page : 0 pages
File Size : 43,9 Mb
Release : 1987
Category : Cooking (Morels)
ISBN : 0936784407
Author : Langdon Cook
Publisher : Ballantine Books
Page : 321 pages
File Size : 55,8 Mb
Release : 2023-08-08
Category : Cooking
ISBN : 9780345536273
“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.
Author : Larry James Lonik
Publisher : RKT Publishing
Page : 0 pages
File Size : 40,7 Mb
Release : 2001
Category : Cooking
ISBN : 0931715008
Larry Lonik shares his 45 years of experience and research picking, growing, and cooking morel mushrooms -- the easiest to identify, safest to pick and eat, and most sought-after of all wild mushrooms. Filled with distinctive wit and wisdom, plus delicious recipes from campfire to gourmet kitchen. Part of Lonik's 'Nature and Cooking Series'.
Author : John Ratzloff
Publisher : Voyageur Press (MN)
Page : 78 pages
File Size : 52,5 Mb
Release : 1990
Category : Cooking
ISBN : 0896581284
Offers a brief history of morel mushrooms, what they are, where to find them, and instructions on how to cook them, including recipes
Author : Becky Selengut
Publisher : Andrews McMeel Publishing
Page : 391 pages
File Size : 54,7 Mb
Release : 2022-05-17
Category : Cooking
ISBN : 9781524880682
Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms. Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Portobello Shakshuka with Baked Eggs and Israeli Feta and Smoky Squash Soup with Black Trumpet Mushrooms and Scotch. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
Author : Diana Kennedy
Publisher : Clarkson Potter
Page : 513 pages
File Size : 43,9 Mb
Release : 2008-04-08
Category : Cooking
ISBN : 9780307383259
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations. The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine. Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy’s kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food. “This is the ultimate in Mexican cooking from the world’s leading authority.” —Paula Wolfert, author of The Cooking of South-West France
Author : Michael E. Phillips
Publisher : Thunder Bay Press Michigan
Page : 0 pages
File Size : 50,5 Mb
Release : 2012-02
Category : Nature
ISBN : 1933272317
"A comprehensive guide to hunting the elusive morel mushroom. Chapter by chapter, the closely guarded secrets of the morel are revealed, with tips that both novice and veteran mushroom hunters can use 'in the woods.' Learn the characteristics of black, gray, and white / caramel morels. Recognize the signs of the morel season. Discover how and where to find morel mushrooms."--Back cover.
Author : James Phares
Publisher : Unknown
Page : 26 pages
File Size : 51,6 Mb
Release : 2020-04-19
Category : Electronic
ISBN : 9798637742387
This book is a beginners guide to identifying, hunting and cooking morel mushrooms. There also is a large part of the book devoting to preserving morels for future use
Author : Larry James Lonik
Publisher : Unknown
Page : 0 pages
File Size : 42,6 Mb
Release : 2012
Category : Cooking (Morels)
ISBN : 0811711455
In this first and most popular book on morels, Larry Lonik shares his 45 years of experience and research picking, growing, and cooking morel mushrooms-the easiest to identify, safest to pick and eat, and most sought-after of all wild mushrooms. Filled with distinctive wit and wisdom, plus delicious recipes from campfire to gourmet kitchen. A new edition of the complete "how-to," "when-to," and "where-to" classic. See why 10 million North Americans have "morel fever." This book is part of Lonik's Nature and Cooking Series.
Author : Edward Behr,James MacGuire
Publisher : Univ of California Press
Page : 293 pages
File Size : 50,9 Mb
Release : 2011-10-11
Category : Cooking
ISBN : 9780520270299
A collection of more than 140 recipes from twenty-five years of "The Art of Eating" magazine, each with a note on its relevant cultural history or the particular cooking technique it uses.
Author : Lidia Matticchio Bastianich
Publisher : Appetite by Random House
Page : 752 pages
File Size : 41,8 Mb
Release : 2015-10-27
Category : Cooking
ISBN : 9780449016237
From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.
Author : Jennifer McLagan
Publisher : Ten Speed Press
Page : 258 pages
File Size : 49,7 Mb
Release : 2011-09-13
Category : Cooking
ISBN : 9781607740759
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.